This pie has all the makings of a favorite summer dish: ease, seasonal flavor, and laid-back appeal. Peaches and cream are a justly celebrated pair, even more so when the “cream” is crème fraiche: Its slight tartness beautifully complements the sweet fruit. As the pie bakes, the crème fraiche sets like a custard, the peaches become tender, and the crumb topping turns golden and perfectly crisp.–Editors of Martha Stewart Living
LC Peachy Keen Note
Quite frankly, whether you douse your peaches in cream or creme fraiche matters little as far as we’re concerned. What does make a difference–a doozy of a difference–when these luscious orbs are in season is the relative ripeness of the stone fruits. To assess readiness (and worthiness), pass over any peaches with a trace of green. Cast aside any that have bruises or soft spots. Then grasp the fruit gently, ever so gently, and take a sniff. You ought to catch a whiff of their sweet perfume when the peaches aren’t chilled. If you really feel you must, fine, go ahead and give the fruit an ever so slight squeeze, cupping it in your hands rather than prodding it with your fingertip. It ought to give just a little. There. Peachy keen.
Peach and Crème Fraîche Pie Recipe
- Quick Glance
- 30 M
- 2 H, 25 M
- Makes one 10-inch pie
- 1/4 cup confectioners’ sugar
- 3 tablespoons all-purpose flour, plus more for dusting
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into pieces
- 1/2 recipe Pâte Sucrée
- 1 1/2 pounds (4 to 5) ripe peaches, peeled if desired and quartered
- 2 tablespoons granulated sugar
- 1/4 cup plus 1 tablespoon crème fraîche
- 1. In a bowl, sift together the confectioners’ sugar, flour, baking powder, and a pinch of salt. Using a pastry blender or your fingertips, work in the butter until the mixture resembles coarse meal. Refrigerate until ready to use.
- 2. On a lightly floured surface, roll out the Pate Sucrée dough 1/8 inch thick. Fit it into a 9- or 10-inch pie plate. Trim any excess dough, leaving a 1-inch overhang. Fold the overhang under the edge of the pie plate and crimp as desired. Pierce the dough on the bottom of the pie plate all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
- 3. Preheat the oven to 400°F (204°C). Line the pastry with parchment and fill with pie weights or dried beans. Bake for 10 minutes. Remove the weights and parchment and bake until pale golden brown, 5 to 8 minutes more. Transfer the pie plate to a wire rack to cool slightly. Reduce the oven to 375°F (190°C).
- 4. In a bowl, sprinkle the peaches with the granulated sugar and the remaining pinch of salt and gently toss. Let stand for 15 minutes.
- 5. Spread 2 tablespoons of the crème fraîche over the bottom of the cooled crust and sprinkle with 1/3 of the crumb mixture. Arrange the peaches on the crumbs and spread or dollop the remaining 3 tablespoons creme fraiche on top. Sprinkle with the remaining crumb topping.
- 6. Bake the pie until the crème fraîche is bubbling and the crumb topping is golden brown, about 50 minutes. If the edge of the crust begins to brown a little too quickly, fashion a strip of aluminum foil into a c-shape and slip it around the crust. Let the pie cool on a wire rack for at least 20 minutes. Serve warm or at room temperature.
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