- 2 cups flour
- ¼ tsp baking powder
- ½ tsp salt
- 2 Tbsp sugar
- 1 stick butter, room temperature
Mix together all ingredients except butter. Cut butter into dry mixture. Grease 9×12 glass dish (or reduce qty for smaller dish). Press crust into sides then pat into bottom.
Pear, halve, and pitt 8 peaches. Arrange peaches in dish: 3 rows of 5. (Easier to use canned peaches … 1 large can and 1 small can of peach halves does the trick)
- 1 tsp. cinnamon
- 7/8 cup sugar (7/8 cup = ¾ cup plus 2 Tbsp)
Sprinkle mixture over peaches and shake pan to spread mixture evenly under peach halves. (I don’t always use all the sugar, but don’t tell Grammy). In 350 degree oven, bake about 15-20 minutes.
While in oven, beat:
- 2 egg yokes
- 1 cup (1/2 pint) table/light cream
Pour over peaches and carefully bake for 25-30 minutes or until done (if custard jiggles, it is not done … but if it jiggles a lot past 30 minutes, it may be because the peaches have become juicy, in which case it is done).