Fall Baking – Peach/Blueberry Custard Kuchen

So its fall and thats wonderful. Its the time of year that I wake up and I’m like, “You know? I just wanna bake the crap outta today.” And so, I have embarked on an epic journey of patisserie perfections of the autumn persuasion. I’m a sucker for the Better Homes and Gardens Special Interest Publications, I have like a thousand of them and they are what Polar Bear and I use for almost all of our recipes. I make at least 10 BHG recipes for dinner per month. Needless to say, when I saw the Fall Baking BHG sitting so elegantly on the rack before the Meijer checkout I was helpless against its allure. The gorgeous Browned Butter Coffee Cake on the cover called to me in the sweet, melodic voice of falling leaves and said “Buy this, and all of your dessert dreams will come true…” And so I did. I bought that beautiful magazine right then and there.

I made myself and Polar Bear and promise that I would actually MAKE the things in the magazine, not just stare at them longingly. So on this glorious blog of mine I will give you the recipes to the things from the magazine I choose to make, probably my own edited versions of the recipes to account for my general laziness and lack of money. If you want to see the original recipes and check out the rest of the great stuff BHG has to offer, go buy this magazine! Or any of their other magazines about food for that matter!

Peach/Blueberry Custard Kuchen

Peach/Blueberry Custard Kuchen

I had no idea what is was (what is a kuchen anyway?) but it looked delicious and it had to happen.

Peach/Blueberry Custard Kuchen


2 1/4 cups all-purpose flour

1 package active dry yeast

1/2 cup sugar

1/2 cup milk

1/4 cup butter

1/2 teaspoon salt

2 eggs

1 cup peeled and sliced fresh peaches

1 cup fresh blueberries

1 egg, lightly beaten

2 tablespoons sugar

1/2 teaspoon vanilla

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

1/2 cup half-and-half

1.) Grease a 9-inch pie plate and set it aside. In a large mixing bowl stir together 1 cup of the flour and the package of yeast; set aside.

2.) In a small saucepan heat and stir the 1/2 cup sugar, the 1/2 cup milk, 1/4 cup butter and the 1/2 teaspoon of salt until just warm and butter almost melts. Add this mixture to the flour mixture you prepared in step 1; add the two eggs. Beat with an electric mixer on low for 30 seconds, scraping the sides of the bowl constantly. Beat on high for 2 minutes or until smooth. Then beat in as much of the remaining flour as you can. (Batter will be stiff)

3.) Pour batter into prepared pie plate, spreading evenly. Top with peach slices and blueberries. Cover with a clean towel and let rise in a warm place until nearly double in size (about 45mins to an hour).

4.) Preheat the oven to 375 degrees Fahrenheit. In a medium bowl combine the one egg, 2 tablespoons sugar, vanilla, 1/8 teaspoon salt, and nutmeg. Stir in the half-and-half. Pour this mixture over the fruit.

5.) Place pie on a baking sheet that is lined with foil (this catches drips and makes for easy removal and clean up); place on oven rack. Bake 40-55 minutes or until golden. Cool on a wire rack. Cover and chill within 2 hours.

Lasts covered in the fridge for 2 days. About 253 calories per serving

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