Uses fresh peaches. Perfect to make in summer
These pictures reflect half a recipe, made in a 9x9 inch pan
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)
2 eggs
½ c. heavy whipping cream
2 Tbls. white sugar
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.