German-Style Peach Pie

If there’s something I love in the bakery, it’s particularly the German-style pies, also known as “Kuchen”. In the south of Chile I have had the fortune to try several types of these pies, with different flavors and textures. Sometimes they have fresh fruit, jams, yogurt, or creams. This German-Style Peach Pie recipe that I share with you has a very “homemade” feel, which invites you to enjoy a nice cup of tea or coffee, and somehow it happened to me that it brought me memories of those typical Chilean mid-afternoon meals (“onces”).

This peach pie also can be enjoyed as a dessert or to bing to a picnic. I took advantage of the opportunity to make one, and bring it to the camping that I went to with my family. Everyone loved it!

You may also like to check out my recipes of Apple kuchen (German cake) Apple pie, and German-Style Plum and Peach Pie.

For this recipe, I used some peaches preserves that I made myself some time ago. And on another occasion, I simply used fresh peaches. With either of both alternatives, you can get very yummy results.

German-Style Peach Pie

---

• Total Time: 1 hour 15 mins
• Yield: 12 1x

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 1 1/2 cups of all-purpose flour, without baking powder
• 3/4 cup of granulated sugar
• 2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 80 grs of cold butter, cut into squares
• 1/2 cup of milk
• 1 egg
• 3 fresh peeled peaches, or 3 units of canned peaches

Ingredients for the cream:

• 1 cup of liquid milk cream
• 1 tablespoon of flour
• 1/2 cup of sugar
• 1 egg
• 1 teaspoon of vanilla extract
• 1 pinch of salt

---

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix the flour, sugar, baking powder, and salt. Add the butter to help joining the ingredients and achieve a kind of crumb texture.
3. In another bowl, beat the egg and milk, and then add to the previous flour mixture. Mix well.
4. Place this mixture in a buttered mold of about 24 cms (9-10 inches) of diameter.
5. Place the sliced peaches on the top.
6. Bring this to the oven (at the same preheated temperature) for about 15 minutes.
7. Meanwhile, in a bowl, mix the milk cream with the flour, trying to avoid making lumps. Add the sugar, egg, vanilla extract, and salt. Mix well.
8. Remove the mold from the oven, and pour the cream mixture on top of the dough (the one that was pre-baked for 15 minutes).
9. Bring back to the oven at 350°F (180°C) for about 40 minutes.
10. Try to achieve a golden-brown look on top.
11. Once ready, let it cool down completely before unmolding.

• Prep Time: 20 mins
• Cook Time: 55 mins