Peach Kuchen
"This recipe comes from a junior league cookbook, Above and Beyond Parsley. It is simply delicious and easy. I always serve mine with vanilla bean ice cream. Tip for an easy way to peel the peaches - blanch them in boiling water for about 30 seconds, then immediately place them in icy cold water and slip the skins right off!..."
INGREDIENTS
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1 1/4 cups flour
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1/4 teaspoon kosher salt
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1/2 cup cold unsalted butter, cut into pieces (don't use margarine!)
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2 tablespoons sour cream
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3 large egg yolks
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1/3 cup sour cream
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1 cup sugar
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1/4 cup flour
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1/4 teaspoon kosher salt
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1 1/2 lbs fresh ripe peaches, peeled, pitted and thickly sliced
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