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Peach Kuchen

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I once got to spend a summer in Moscow…  Russia, not Idaho.  It was a great summer.  I learned a lot that year.  I was eighteen, just out of high school.  I learned this pie recipe from the family who housed me during my stay.  Kuchen is actually the German word for “cake,” but the usage covers this kind of pie.  It has been through many variations since I made it the first time.  This is the variety that I use today.  It was the pie I served for John’s birthday and concluded our Pi Day festivities.

I actually made two of these pies since the coconut yogurt came in exactly the amount needed for a double recipe.  It must also be noted that I am not above feeding the leftovers to my children for breakfast.

Peach Kuchen

Peach Kuchen

Preheat the oven to 400 degrees.

Combine in a 9″ pie pan:
1 1/3 cup sifted gluten free flour
¼ teaspoon baking powder
pinch of salt
2 tablespoons sugar

Cut in with a fork until well blended:
1/3 cup palm oil shortening

Pat mixture over bottom and sides the pie pan.

Arrange in pastry (Don’t overfill or the juices will overflow and burn in the bottom of your oven, trust me):
4-6 sliced peaches, canned (about 2 cans, drained), frozen, or fresh (peel if desired)

Blend in a bowl and sprinkle over the peaches:
¼ cup sugar
1/2 teaspoon allspice
1/4 teaspoon nutmeg

Bake 15 minutes.

Combine well (reuse the sugar bowl to save on dishes):
1 egg replacer egg
1 cup plain coconut yogurt

Pour yogurt mixture over peaches and bake 30 minutes longer.

Serve warm or cold as desired.

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