Tassajara Peach Kuchen

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

A spectacular dessert adapted from my old Tassajara Cookbook from the 1970s. If you bake in a pie plate, make sure to use a DEEP one. In the summer, I love to take this along when a pie is requested; the custardy top makes it look extra-special and it's delicious, too. Supposedly, you can substitute 2 packages frozen peaches for the fresh peaches, but I've never done this.

Ingredients Nutrition


  1. Cut the butter into the dry ingredients (flour through salt) with a fork or pastry cutter until it looks like coarse meal.
  2. Press firmly into a baking pan (I use a 10-inch deep-dish pie dish).
  3. Arrange the peaches on the surface to cover.
  4. Sprinkle the fruit with a mixture of the cinnamon and brown sugar.
  5. Bake 15 minutes at 400°.
  6. Pour the egg yolks beaten with the cream over the top.
  7. Lower heat to 375° and bake 40 minutes longer.
Most Helpful

This is the best ever; his butter kuchen is also terrific.

BajaLinda August 24, 2009

I had hoped this would be more of a baked custard with peaches swimming in it rather than than peach pie with a thin layer of custard floating on the top. (I see now that is exactly what it is described to be.) Nonetheless, it was tasty. The only alterations I made were in using an 8.5" pie plate, 1 package of frozen peaches and using another poster's advice, I coated the peaches in corn starch. This is the first pie crust I have made and it didn't come out too badly! I only had an 8.5" pie plate, so it was a bit thick and turned a bit dark, but tasted great - like a shortbread cookie. My only complaint was that the custard was only about 1/4" thick. I can't imagine how thin it would be with a 10" pie plate.

jake7126 April 15, 2007

I make this recipe using Italian plums or blueberries (either fresh or frozen) and in a 7x11 inch baking pan. It always brings favourable comments when served.

oliveoyl September 11, 2006