Peach Kuchënbamblu-lspf-6-square-plate-labeled-8.jpg

Vangie was 26 when she met Connie Sterming in 1981 in Oakland, California, a fabulous cook and a little older than herself. Connie's shoes were always 4 inch spikes (including her house 'slippers') and still loved to wear her hair in a beehive style. She was vivacious and fun and believed in pleasing her partner with food. She made three course dinners plus desert every night except Friday when hubby would take her to a 5-star restaurant. Try Connie's peach kuchën (she made Vangie practice saying "kuchën" correctly) with fresh or preserved peaches or any fruit you might like.

The crust is ideal for this pie. The sugar seems like a lot but it is not, especially with unsweetened preserved or fresh peaches. Best if eaten within 2 days because of the custard. No problem, you'll see!

CRUST

  • 2 tablespoon sugar
  • 1/2 cup softened butter
  • 2 cups flour (try a gluten free flour, too)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon (or less) salt

FRUIT FILLING

  • 1 quart size jar/can peach halves (unsweetened is fine)
  • 1 cup brown sugar (light or dark)
  • 1 teaspoon cinnamon

CUSTARD

  • 3 slightly beaten eggs
  • 1 cup heavy cream/sour cream/plain yogurt (Vangie has only used yogurt)

Mix crust ingredients with knives or pastry blender until flaky and thoroughly mixed. Put in a 9 to 10 inch pie pan. Press crust into shape of pie dish as evenly as possible with fingers and using thumb and forefinger, press a nice edge at the top of dish all around. Crust will be easy to knock apart so use caution while placing other ingredients. If using preserved fruit, drain off juice. If fresh peaches, peel and slice. Place fruit evenly on top of crust. Sprinkle brown sugar and cinnamon over fruit. Bake for 15 minutes at 400°.
Blend cream/yogurt and beaten eggs in a bowl (with a pouring spout is ideal). When first 15 minutes are up, immediately pour custard mixture on top of pie. Bake 35 to 40 more minutes at 375°. Like any custard, you may test center of pie with a thin knife. If it's clean, it's done! Best when served only a little warm or at room temperature, perhaps with whipped cream or vanilla ice cream!

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