CRUST
In medium bowl, stir together 1 1/2 cup flour, 1/2 tsp. baking powder and 1/8 tsp. salt. Cut 1/2 cup butter into mixture, until it resembles coarse crumbs. Make a well in the center, add 2 tbl. milk and 1 lightly beaten egg. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough 4-6 strokes. Once crust is prepared, roll dough into a 12" circle. Transfer to pie plate, trim and crimp edges.
TOPPING
In small bowl, combine 1/2 cup flour, 1/2 cup sugar and 1 tsp. cinnamon. Cut in 3 tbl. butter until mixture resembles coarse crumbs. Set aside.
FILLING
In small bowl, stir together 1 tbl. flour, 1 tbl. sugar, 1/2 tsp. cinnamon and 1/2 tsp. nutmeg. Sprinkl crust with cinnamon mixture. Top with peach slices.
CUSTARD
In medium bowl, stir together 3/4 cup sugar and 2 tbl. flour. Add milk and beaten eggs, mix well. Pour custard over peaches and sprinkle on topping. Preheat oven 350˚. Bake pie for 1 hour or until the center is set. Cool completely on a wire rack.
Originally Submitted
11/2/2008
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