Recipe by echo echo
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.
- 1⁄2 cup butter
- 2 cups flour
- 1⁄4 teaspoon baking powder
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 1 cup heavy cream or 1 cup sour cream
- 1 cup brown sugar
- 6 peaches, sliced
- 2 egg yolks, beaten
- 1 teaspoon cinnamon
Directions See How It's Made
- Cut the butter into the dry ingredients (flour through salt) with a fork or pastry cutter until it looks like coarse meal.
- Press firmly into a baking pan (I use a 10-inch deep-dish pie dish).
- Arrange the peaches on the surface to cover.
- Sprinkle the fruit with a mixture of the cinnamon and brown sugar.
- Bake 15 minutes at 400°.
- Pour the egg yolks beaten with the cream over the top.
- Lower heat to 375° and bake 40 minutes longer.