Reviewed: Aug. 25, 2009

I should've mixed in sugar with the egg/cream mixture. This was okay.

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SPEARL20

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2009

This was yummy. No complaints!

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Alyssa

Cooking Level: Intermediate

Home Town: Salinas, California, USA

Living In: Long Beach, California, USA

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Reviewed: Aug. 16, 2009

This is amazing. I followed the recipe exactly it is like flaky and wonderful.

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Megan

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Jul. 11, 2009

This was very good! I picked it because i thought i only had whipping cream, but it turn out that was expired and I found a cup of sour cream! It was so good with the sour cream, I don't think I'll ever use anything else!

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ElizabethLeigh

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: May 26, 2009

I picked this recipe because I had some whipping cream that needed used up and I had all the rest of the ingredients. One of my guests told my husband "If you weren't married to her, I'd marry her just for this dessert!" but I was on the fence about it when I tried it the day it was made (as recommended, still warm, an hour or so out of the oven). I felt like it was super sweet and the crust was a little dry. However, when I tried it the next day I really enjoyed it. The sweetness of the fruit layer blended more with the crust and the custard. The crust absorbed a little of the moisture of the top layers too, and it was very yummy. I used frozen sliced peaches and they worked great, they were done just right with the suggested cooking time.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Sep. 7, 2008

I won a baking contest with this recipe (Thanks, Grandma Sal!) Great recipe, but a bit sweet. Cut the sugar to half the amount, and you'll be golden. I also used light sour cream, because I wanted a lighter, more refreshing summer dessert.

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Angelabanangela

Cooking Level: Expert

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Reviewed: Aug. 1, 2008

This is wonderful. I made a few changes: I put 1/2 cup sugar in the crust, the other 1/2 cup I mixed in the cream/egg mixture. I sprinkled a little sugar on the peaches as well. I used an extra egg yolk because my eggs were small. I made the mistake of baking mine for 40 minutes. Don't do it, the crust is too hard. The 30 minute option would have been perfect. Also, I sliced my peaches so they would cover the crust well. This is so good!

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Kaye Lynn

Cooking Level: Expert

Home Town: Mallard, Iowa, USA

Living In: Emmetsburg, Iowa, USA

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Reviewed: Jul. 1, 2008

This was a nice change of pace as far as peach desserts are concerned. My husband and I really enjoyed it, though I plan on making these adjustments in the future: Instead of sprinkling the peaches with the sugar and cinnamon, I will mix these into the custard. The custard, though delicious, needs that bit of sweetness in my opinion. I also added a bit of nutmeg, as I feel all custards should have a bit of nutmeg. I made this recipe in a springform pan, and it turned out wonderfully!

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A. Stratton

Cooking Level: Intermediate

Home Town: Edna, Kansas, USA

Living In: Joplin, Missouri, USA

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Reviewed: Sep. 12, 2007

Zippy, bursting with peach flavor. Not overly sweet. The custard is just wonderful

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jojobeanzsis

Cooking Level: Expert

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Sep. 5, 2006

I never had Peach Kuchen so I didn't quite know what to expect. I thought it was pretty good. My dish didn't look like the picture so I may have done something wrong. I'll make it again.

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Lovetocook

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Reviewed: Aug. 29, 2006

This dessert is fabulous. I used fresh sliced peaches. I only used 1/3 cup sugar and substituted Splenda for the remaining sugar. I also used sour cream instead of the heavy cream. This recipe is a definite keeper.

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kjstrom

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Aug. 16, 2006

This was good. I put it in a meduim size springform pan. Next time I will add a little cinnamon to the crust and more peaches. I did only add half the sugar, because we don't like things overly sweet. Also used half and half and will try the sourcream next time.

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Jul. 5, 2006

I would have added cinnamon and more butter to the crust and sliced the peaches rather than halve them. Otherwise, this was very good. *Tip- to peel peaches, dip them in boiling water for 30-60 seconds then dunk in ice cold water then peel. Very easy.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Apr. 27, 2006

My neighbor use to make this when I was a child. This is perfect, just the way I remember it! The only change I made was I changed the cream to be half sour cream and half cream. I remember my neighbor using sour cream when she made it.

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JT

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Reviewed: Mar. 26, 2006

Best recipe ever!!! My dad raves about this dessert. It just so decadent! The only thing I change is, I use 1/4 cup of the sugar in the crust, and then I use only about 1/2 cup of sugar in with the whipping cream mixture. So rich and creamy and yummy!

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Aug. 3, 2005

I lost my 40 year plus peach kuchen recipe, this is identical to mine except my old recipe called for sour cream in place of whipping cream. I use lite sour cream and fresh nutmeg on top. Sour cream gives it a wonderful flavor.

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JAN

Cooking Level: Expert

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Reviewed: Jan. 11, 2005

Not good at all. I used canned peaches instead of fresh, but I don't think that made any difference.

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CLUEKE

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Reviewed: Oct. 30, 2004

it was alright.

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JAREDTHEGREATER

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Reviewed: Sep. 18, 2004

This was delicious. I doubled it to make two since I had so many peaches to use. Also, I had trouble peeling my peaches after boiling, so I boiled them and when I found I couldn't get the peel off, I just cut them into segments and also added in a half pint of blueberries to each with the peaches and it came out delicious. I'm sure the top would have looked prettier using halves, but it tasted wonderful. My boss at worked called it "the best dessert I made yet."

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CHEEREEO

Cooking Level: Expert

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Reviewed: Sep. 12, 2004

This was delicious. I'm sure the recipe is great as is but I made two additions . I used a cup and a half of flour and a half cup of ground almonds in the crust and I added 3 tbsp.of chopped lemon verbena to the cream mix...I used 10% coffee cream and it came out fine.Used a large flan pan. Thanks for a simple but lovely desert.

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