Every time we would visit my Kentucky-born grandmother in California, she would bake this pie for us. The sharpness of the peaches is a great contrast with the creaminess of the filling and the shortbread style crust. Now that I live in the heart of peach country, it is a very desirable (and rich) dessert.
|1 1/2 cup sifted flour||1/2 tsp salt|
|1 cup sugar||1/4 tsp. baking powder|
|1 tsp cinnamon||1/2 cup butter|
|1 can yellow freestone sliced Elberta Peaches
or 12 Fresh Peaches(add a little extra sugar)
|2 egg yolks|
|1 cup heavy cream|
Sift together the baking powder, slat, flour, and 2 Tbsp of sugar. Work in the butter until it resembles corn meal. Put into an ungreased, 10" DEEP Pyrex pie plate.
Using your hands, pat the crust mixture evenly over the bottom of the pie plate and half way up the sides.
Pour the peaches over the pastry, sprinkling cinnamon and the remaining sugar over the top.
Bake in a preheated 350 degree oven for 15 minutes.
Mix the egg yolk and cream together. pour over the Kuchen and bake for another 30 minutes.