Prepare Kuchen Crust. Use your hands to slightly flatten dough. Roll dough from center to edges into a 12-inch circle. Transfer dough to a deep-dish 9-inch pie plate, trim and crimp edge as desired.

For topping: In a small bowl, combine 1/2 cup flour, 1/2 cup sugar and 1 teaspoon cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.

For filling: In a small bowl, combine 1 tablespoon flour, 1 tablespoon sugar, 1/2 teaspoon cinnamon and nutmeg. Sprinkle piecrust with cinnamon mixture. Top with sliced peaches.

For custard: In a medium bowl, stir together 3/4 cup sugar and 2 tablespoons flour. Add milk and eggs; mix well.

Pour custard over peach mixture and sprinkle with the topping. Bake in a 350 degree F oven for 1 hour or until center is set. Cool completely on a wire rack. Cover and refrigerate any remaining kuchen. Makes 12 servings.

In a medium bowl, stir together 1-1/2 cups all-purpose flour, 1/2 teaspoon baking powder and 1/8 teaspoon salt. Using a pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add 2 tablespoons milk and 1 egg, lightly beaten, all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 4 to 6 strokes or just until dough holds together. Continue as directed in Step 1.