I love peach kuchen or any other fruit kuchen, my mother made many different and this is one of my favorites. Kuchenes are a kind of German pie and thanks to the colonization of the South of Chile for many German families during the 1800th they are popular and love in the whole country.
I made some adjustments to the recipe to make it easier. You can make it with fresh peaches or canned.
This version doesn’t have much cream, is more generous with the dough (my favorite part).
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for kuchen 23 cm in diameter
- 250 grams of all-purpose flour (2 cups)
- 2 teaspoons baking powder
- 125 grams of butter at room temperature (8 tablespoons)
- 1/2 cup granulated sugar
- 1 egg
- grated lemon
- 1/3 cup cold water
- 2 large ripe peaches and cut into wedges
- 1 cup milk, semi-skimmed use
- 1/3 cup sugar
- 1 egg
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- peach jam or powdered sugar
- Preheat oven to 350F or 180C. Grease an 8″ cheesecake pan (removable ring)
- For the dough: beat the butter until creamy, add sugar and beat until this all incorporated. Add the lemon zest and egg, mix.
- Add the flour and baking powder, mix, add water and mix to obtain a soft dough. Transfer to the pan and spread with your fingers. Prick with a fork and bake for 15 minutes until lightly browned.
- In the same bowl, whisk the milk, sugar, egg, cornstarch, and vanilla. Wash and chop the peaches.
- Take the dough out of the oven, flatten gently with a spoon, then pour the cream on top and distributing peach slices starting from the edge inward concentrically.
- Bake for 45-55 minutes until cooked and the center does not move.
- Heat the jam in the microwave to make it easier to spread it, “paint” the peaches with jam and let it cool, unmold (pass a knife around the edge before opening the ring) and sprinkle with powdered sugar before serving.
- Serve warm or cold.
- Keep refrigerated.
Recipe adapted from the book “Manos del Sur”.