Yakima Valley Peach Kuchen
Source of Recipe
Sunset Magazine-Sept. 1987
Recipe Introduction
Custard, peaches top a buttery crust. May be served warm or cool. Serves 6
List of Ingredients
1/4 c. butter
1/4 t. baking powder
1 c. all-purpose flour
1/2 c. firmly packed brown sugar
2 large eggs
3 medium-size peaches, peeled, pitted, and sliced
1 T. lemon juice
1/2 t. ground cinnamon
1/2 c. sour cream
Recipe
In a bowl, rub butter, baking powder, flour, and 1 T. b.sugar until fine crumbs form. Lightly beat 1 egg, then add 1 1/2 T. of it to flour mixture and stir with a fork until evenly distributed. (Set aside remaining egg)
Press dough evenly over bottom of a 10" diameter quiche or pie pan.
Mix peaches with lemon juice; arrange evenly over dough. Mix cinnamon and all but 1 T. b.sugar; sprinkle over peaches. Bake on bottom rack of a 375 degree oven for 15 minutes.
In a bowl, beat sour cream and remaining sugar and eggs to blend. Pour over peaches and continue baking until custard jiggles very slightly in center when gently shaken, 20 to 25 minutes.
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