There’s nothing like “lunch” time at Grandma Phyllis’ house. (this could mean 10 am, 4 pm or 8pm 🙂 ) Sitting down to her kuchen filled kitchen table and sinking your teeth into the warm custard pie. and visiting.
I’ve got the sweetest memories.
Grandma bakes her kuchen for many. She’s made them for charity auctions, craft shows and church events.
Out of the many legacies my grandma has given me, this is definitely one that I’m hoping to carry on and eventually be half as good as she…
On with the recipe –
Start out with the dough. Make sure the milk mixture isn’t too hot – it will ruin the yeast.
Once the dough is done – let it raise. Twice. This makes for a light bread.
I usually let my dough rise in the oven. I turn the oven on for a few seconds and then turn it off so it’s just a little bit warm.
Meanwhile, make the custard.
Putting all of the ingredients in the blender means no lumps.
Once the dough is ready, divide it into 7 balls.
Roll the balls about the size of your pie plan. Make sure you don’t stretch the dough.
Lay the dough in the pan and poke it with a fork. This allows air to escape.
More often than not I have rolled it out too thin. When you remove them from the pan, the custard leaks out the bottom of the too thin crust. It’s a mess.
However, just an FYI – the warm custard does taste just as good being scraped off the counter with a spoon…
After it’s all rolled out, add fruit to the bottom and about a cup and a half of custard on the top.
Smooth it down evenly.
Add the sugar topping and cinnamon.
Bake at 350 for about 20 minutes.
Remove the kuchens from the pan immediately. If it stays in the pie pan, it will sweat and become soggy.
Does this make you hungry for kuchen or what??
- 2 rounded T yeast in ½ cup water
- 1½ cup milk
- ½ cup lard
- 2 tsp salt
- ½ cup sugar
- 2 eggs, beaten
- 7-8 cups flour
- 6 eggs
- 1½ cups sugar
- 1 quart whipping cream
- 1 pint half and half
- 4½ T flour
- 2 tsp vanilla
- 1½ cups flour
- 1 stick butter
- 1 cup sugar
- Mix the 2 T of yeast in ½ cup warm water
- Mix sugar and eggs
- Melt lard in milk until the milk is warm and the lard is melted
- Mix the yeast in with the eggs, sugar and milk mixture
- Let it sit for a few minutes
- Add in the salt and the flour - 1 cup at a time
- Knead until a nice dough forms
- Let raise twice
- Meanwhile, cut the butter into the sugar and flour mixture until it resembles course crumbs
- Keep this in the refrigerator
- Make the custard by adding all of the ingredients into a blender and blend well. (everything but the vanilla)
- Cook the mixture until it bubbles and gets thick
- Add in vanilla
- After the dough has raised twice, divide into 7 parts.
- Roll the dough out to the size of a pie plate and put in a buttered pie plate
- Poke with a fork
- After all of the dough is in the pans, layer in the fruit
- Add custard on top (about a cup and a half of custard)
- Sprinkle a handful of crumb mixture on top
- Sprinkle with cinnamon
- Bake for about 20 minutes at 350
- Immediately take the kuchen out of the pan onto a cooling rack