Peach Kuchen

This has a crumbly shortbread crust, a warm peach filling, and is topped with a baked custard. Well worth the annoyance of working with cold butter.

After I made this I was thinking it would be great with a tropical twist. I would add some lime zest to the crust, replace the mangoes with peaches, and use come coconut milk in place of some of the sour cream, maybe even a little coconut extract in there too.

Crust
3 c. flour
1/4 c. sugar
1/2 tsp. baking powder
1/4 tsp. salt
3 sticks of butter

Combine all the dry ingredients and cut in the cold butter until the dough becomes crumbly. I actually freeze my butter and grate it in. I then stir it a little to coat the butter with the flour mix and the then squish it a bit with my hands.

Top that layer with either
1 dozen ripe peaches, skins removed and sliced thin
OR 2 (29 oz) cans of sliced peaches
1/2 c. sugar
1 Tbsp cinnamon

Bake at 400 for 20 minutes

For the custard combine
3 c. sour cream
2 eggs
1 Tbsp. sugar
1 tsp. vanilla extract

Pour on top of the peach layer, sprinkle with another
1/4 c. sugar
1 Tbsp Cinnamon

And bake at 400 for another 30 minutes or until the top looks puffed and set.

Let cool for 20 minutes before cutting and enjoy warm or cold.