Peach Kuchen (Week 33 with Andy)

My dear mother-in-law purchased a lug of peaches so I made some Peach Kuchen.  YUMMY if I do say so myself!

Andy checked out the peaches

Peach Kuchen

8-10 Servings  Prep: 20 min. Bake: 45 min.

Ingredients

CRUST:

• 1 cup all-purpose flour
• 1/4 cup confectioners' sugar
• 1/4 teaspoon salt
• 1/2 cup butter (cut up into small pieces – cut stick into long fourths)

FILLING:

• 2 cans (one 29 ounces, one 15-1/4 ounces) sliced peaches, drained  [about 4 fresh peaches]
• 2 eggs
• 1 cup sugar
• 1/4 teaspoon salt
• 3 tablespoons all-purpose flour
• 1 cup (8 ounces) sour cream

Directions

In a small bowl, combine flour, confectioners' sugar and salt. Using a fork or pastry blender, cut in butter until the mixture resembles coarse crumbs.  Pat lightly into an ungreased 11-in. x 7-in. baking pan.  [I used 9 X 13 pan and it was okay.]

Arrange peaches over the crust; set aside.  [Actually you can use any fruit that you want - apples, blueberries, etc.]

 In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches.

 

 

Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35-40 minutes more or until center is set.

Serve warm with whipped cream or chilled. Store in the refrigerator. Yield: 8-10 servings.

 

 

© Taste of Home 2013 (Recipe only)