Reviewed: May 9, 2012

i used a total of l/2 cup brown sugar instead of white and it was great!

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Reviewed: Nov. 27, 2011

I just made this last night! I had fresh sweet peaches that when you bite into them, the juices run down your face, so I cut the sugar down to only 1/3 cup. It was perfect! I don't like overly sweet desserts, but it was just right. I did use the natural sour cream instead of the heavy cream, because of the cost. It turned out great. I would like to try it again with the cream to see if there is any difference. I also loved how fast this came together! thanks for a new yummy recipe!

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rebeccaliesmer

Cooking Level: Intermediate

Living In: Casper, Wyoming, USA

Reviewed: Nov. 16, 2011

I made exactly as written and this just didn't do it for us.

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Skunkee

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Mcdonough, Georgia, USA

Reviewed: Sep. 29, 2011

Pretty tasty but this is not the right kuchen I'm looking for. It was more like a thin bar and I'm not looking for that. I would add a bit more sugar to the crust next time. Oh, we liked it better the next day.

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{ moaa }

Cooking Level: Intermediate

Reviewed: Sep. 5, 2011

Great . Crust is crumbly

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Baker Ray

Reviewed: Sep. 4, 2011

This is a 5 star recipes if you follow it exactly!! We didn't want to see the egg whites go to waste so we whipped them up into a merang (like the merange on lemon pie) and tossed it back in the oven for 5min to brown the merang. The merange made it a 6 star recipe!!!

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ajpense

Reviewed: Jun. 28, 2011

Really yummy, and keeps in the fridge for a few days afterwards. The crust was really flakey and good.

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chelseasmit

Reviewed: Dec. 16, 2010

This was good and tasty but I was expecting something different. My hubby like it and I will make it again.

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Paddi

Reviewed: Sep. 11, 2010

Wonderful! I have made this three times in the last two weeks. Espeially good with fresh Washington State peaches!

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NWBARB

Home Town: Bremerton, Washington, USA

Living In: Easton, Washington, USA

Reviewed: Aug. 29, 2010

I got this exact same recipe from my mom. It's amazing, and very easy to make. I usually make a couple small changes when I make it; I use 1 cup sour cream instead of heavy cream (good flavor and less fat), reduce the sugar to 1/2 cup, use whole eggs instead of just the yokes, and add a splash of brandy into custard.

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