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.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  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.