Grandma's Perfect Peach Kuchen

Peaches and custard baked to a chewy, gooey
perfection on a tender cookie crust.
Can be made all year with canned peaches.
Delicious hot with ice cream or alone cold.

Ingredients:
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup white sugar, divided
1/2 cup butter
6 fresh peaches - peeled, pitted and halved
1 teaspoon ground cinnamon
2 egg yolks
1 cup heavy cream

Directions:
Preheat the oven to 400 degrees F.
Sift the flour, baking powder, salt and
2 tablespoons of sugar into a large bowl.
Cut in butter by pinching between your fingers
until the mixture resembles coarse cornmeal.
Press into the bottom and up the sides of a 9x13 inch baking dish.
Place the peach halves cut side up on top
of the crust in a nice pattern.
Mix together the remaining sugar and cinnamon;
sprinkle over the peach halves.
Bake for 15 minutes in the preheated oven.
While the peaches are baking,
whisk together the egg yolks and cream in a medium bowl.
Pour over the peaches after the 15 minutes are up.
Reduce the oven's temperature to 350 degrees F.
Return the dish to the oven,
and bake for 30 to 40 minutes, until golden brown.