True Kuchen (Crust, Fruit and Custard Version)

Recipe by Kanutell
READY IN: 20mins
YIELD: 20 pies


  • Dough
  • 3
    cups of warm milk
  • 34
    cup sugar
  • 1
    cup Crisco
  • 6 34
    teaspoons yeast
  • 12 34 - 13 12
    cups flour
  • 1 12
    teaspoons salt
  • Filling
  • 3
    pints cream
  • 1
    cup sugar
  • 1
    teaspoon vanilla
  • 3 12
    tablespoons cornstarch
  • Fruit
  • apple, Blueberries, Peaches, whatever fruit you choose, enough to cover the bottom of each pie tin, peeled


  • Dough: Dissolve yeast in 1 cup of warm water. Sprinkle a little sugar on top of the mixture. Mix other liquid ingredients in another bowl, add sugar, salt, and a little of the flour. Mix together then add the yeast mixture. Mix well, add remaining flour in small amounts until dough reaches a soft smooth dough. It may be a little sticky which is ok. Cover and let raise until double, only 1 time. Roll out and put in pie pans. Let raise a little bit before adding the fruit and custard.
  • Custard: heat 3 pints cream (use a large bowl) in the microwave oven for 9 minutes (Mine takes 60% power for this) In another bowl mix 6 eggs, 1 Cup sugar, 1 teaspoons vanilla, and 3 1/2 heaping tablespoons of cornstarch. Blend together. When cream is done mix this mixture into cream and heat another 9 minutes. Take out and whip until blended. Heat another 6 minutes. Take out and blend well. Custard is now ready to add to crust.
  • Fruit needs to be cooked with a little sugar to sweeten before placing fruit on dough.
  • Place fruit on dough, pour custard over top of that (don't overfill), sprinkle with cinnamon. Bake at 325 degrees for about 20-30 minutes until crust is golden brown and custard bubbles. Cool and enjoy!