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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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A spectacular dessert adapted from my old Tassajara Cookbook from the 1970s. If you bake in a pie plate, make sure to use a DEEP one. In the summer, I love to take this along when a pie is requested; the custardy top makes it look extra-special and it's delicious, too. Supposedly, you can substitute 2 packages frozen peaches for the fresh peaches, but I've never done this. Ingredients:
1/2 cup butter |
2 cups flour |
1/4 teaspoon baking powder |
2 tablespoons sugar |
1/2 teaspoon salt |
1 cup heavy cream or 1 cup sour cream |
1 cup brown sugar |
6 peaches, sliced |
2 egg yolks, beaten |
1 teaspoon cinnamon |
Directions:
1. Cut the butter into the dry ingredients (flour through salt) with a fork or pastry cutter until it looks like coarse meal.
2. Press firmly into a baking pan (I use a 10-inch deep-dish pie dish).
3. Arrange the peaches on the surface to cover.
4. Sprinkle the fruit with a mixture of the cinnamon and brown sugar.
5. Bake 15 minutes at 400°.
6. Pour the egg yolks beaten with the cream over the top.
7. Lower heat to 375° and bake 40 minutes longer.
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