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Peach Dessert

Shared with me by: Pat K B (Mark's mom)

Uses fresh peaches. Perfect to make in summer
These pictures reflect half a recipe, made in a 9x9 inch pan

Ingredients

  • ¾ c. butter, softened
  • 2 egg yolks
  • 1-1/4 c. unbleached all-purpose white flour
  • 1 t. white sugar
  • ¼ t. salt
  • 1 Tbls. vanilla or brandy
  • 6 cups peaches (9-10 fresh), peeled and sliced
  • 2-1/4 c. white sugar
  • whipped cream or vanilla ice cream (for serving)

Topping

  • 2 eggs
  • ½ c. heavy whipping cream
  • 2 Tbls. white sugar

Instructions

Crust: Mix ingredients and press into a 9 x 13-inch pan, pressing up one inch on all sides of the pan.

Fruit Mixture: If using fresh peaches, to easily peel peaches, put them whole into boiling water for 1 minute if they are reasonably ripe. If not reasonably ripe, boil a little longer. Remove and peel should come off easily. Then slice peaches, discarding the pits. Or you can use frozen, thawed.

Mix peach slices and sugar; pour on top of crust. Dot with a little butter (not necessary)

Topping: Beat eggs and sugar, add cream. Pour over peaches.

Bake 1 hour at 375 degrees. Do not over bake.

NOTE: You could substitute frozen peaches, just drain well and pat dry.