DAKOTA PEACH KUCHEN

Steps:

• Mix dry ingredients. Add wet, and mix on stand mixer until dough forms.
• Add butter pieces one at a time until incorporated. Mix 10 minutes.
• Place dough into oiled bowl. Cover and let rise on counter for 1 hour.
• Cut in half. Wrap each half in plastic and chill in refrigerator.
• Roll each half out to same size as cake pan (9"). Place in greased pans. Use fingers to push dough right to the edge. Cover and let rise 1 hour.
• Peaches: Sprinkle peach slices with 2 T. sugar and let drain in a colander for 1/2 hour to get rid of some of the juice.
• Custard: Bring cream to a boil.
• Whisk eggs and sugar (just before you need them). Add cream to egg mixture to temper, then add back to pan and bring to boil, stirring until thickened. It will not be thick like a pudding, but should leave track on the back of a spoon. Strain.
• Add butter and vanilla. Cover and chill.
• To assemble, use a dry 1/3 measuring cup to make a well in the center. Add peaches, then pour custard over. Sprinkle with a little cinnamon.
• Bake at 350 for 35 minutes until custard is set, but still jiggles a little in the center. Cool completely.