Growing up, I was exposed to very little "German" food, with sauerkraut probably the only that fit that description. So when I married into a family that had maintained their German traditions and recipes, I began to learn about things like "tortes" and "kuchens"--and even bratwurst which at that time were not widely known or available.
Whenever there was a family gathering (and there were many), all the good cooks would bring their rich desserts to share. While many were more Midwestern America cakes and pies, there were also, especially in summer, a wide variety of kuchens for us to share.
And oh, those kuchens! From rhubarb in early spring on through all the berries of summer and then apples as colder weather approached, there were always kuchens. They didn't require rolling out pastry for pies even though they generally had crusts that were very similar. They were usually made in 9 X 13 pans, so each one served many more than a pie. And the fruits were bright and beautiful in any dessert array.
I had not really thought of kuchens for many years, but this year's bounty of peaches and the need to take a dessert to a weekend potluck inspired me to pull out my old recipe card file. There I found a handful of recipes that I could use as a base for the peach kuchen that became my potluck contribution.
Peach Kuchen
Crust
½ cup soft butter
1/4 cup sugar
1 1/4 cup flour
1 egg
1 egg
3 cups peaches, about 1 pound
Custard:
3 eggs
1 c sugar
2 T flour
¾ c milk
¼ t nutmeg
1. Crust: Combine the butter, sugar, and flour until well mixed and then add the egg, forming a crumbly mixture. Press into a well oiled 9 X 13 pan and set aside.
2. Mix all the custard ingredients together, beating until completely combined.
3. Slice the peaches and arrange evenly over the top of the crust. Pour the custard over the fruit, making sure all peices are covered.
4. Bake at 400 degrees for 10 minutes and then reduce heat to 350 and bake an additional 25 to 35 minutes. Test for doneness by inserting a knife into the custard; if it "comes out clean" (i.e., the knife blade won't have any custard clinging to it), it will be done.
2. Mix all the custard ingredients together, beating until completely combined.
3. Slice the peaches and arrange evenly over the top of the crust. Pour the custard over the fruit, making sure all peices are covered.
4. Bake at 400 degrees for 10 minutes and then reduce heat to 350 and bake an additional 25 to 35 minutes. Test for doneness by inserting a knife into the custard; if it "comes out clean" (i.e., the knife blade won't have any custard clinging to it), it will be done.
Also may use fresh nectarines, raspberries, strawberries,
apricots or other fruits.
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