Serves 10 to 12
Ingredients:
1 cup flour
¼ cup powdered sugar
¼ teaspoon salt
½ cup melted butter
Filling:
2 large eggs
1 cup granulated sugar
1 cup sour cream
¼ teaspoon salt
3 tablespoons flour
2 tablespoons sugar-cinnamon mixture to sprinkle on top
Fresh fruit such as peaches, figs, apricots, dark plums or prunes
Directions:
- Heat oven to 425 degrees.
- Make a shortbread crust, by combining flour, powdered sugar, salt and melted butter in a bowl. Using a fork or pastry cutter, combine the mixture and pat it evenly into a pie dish. Flute edges at top.
- For the filling, in a large mixing bowl, combine eggs, sugar, sour cream, salt and flour. Mix until smooth.
- Cut fruit into thin slices and line the bottom of the crust until completely covered. Pour filling over fruit. Sprinkle top of filling generously with cinnamon-sugar.
- Bake for 10 minutes, then reduce heat to 325 degrees. Check kuchen in 25 minutes for doneness. Baking time will vary, depending on whether you use a glass or metal pie plate. Bake 5 to 10 minutes more, if needed, until the center is set. Cool before serving. Refrigerate any leftovers.
— Contributed by Judith Sayler