Peach and Crème Fraîche Pie

Peach and Creme Fraiche Pie

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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Recipe Testers Reviews

Sweet peaches, crème fraîche (a very pleasant discovery was that it really did set like a custard), and pâte sucrée rich with butter and egg—a LOVELY pie. And the sturdy pâte sucrée held all the juices from the peaches without becoming soggy. It was a nice brown crust that cut clean. Don’t have a 10-inch pie plate? Not to worry, everything fit just fine in my 9-inch pie pan. I’d probably peel the peaches next time.

What makes this pie shine is its simplicity. The peaches cook down until they’re almost jammy, and the creaminess of the crème fraiche and the sweetness from the crumble combine to make a delicious pie. I made my favorite pie dough instead of using the pâte sucrée. I also used a 9-inch pie plate and the peaches snugly fit in the crust. I recommend that everyone make this pie while it’s still peach season.

This was a very nice summer pie. I was skeptical about leaving the skins on the peaches, but the resulting look of the pie was very country and Americana. The skins did not hamper the texture for any of my pie eaters, and it also made it easy to assemble this pie with my young son. It wasn’t fussy with thinly sliced peeled peaches; just quarter them and lay them on the crème fraîche and crumb mixture. The pie took about 50 minutes to bake, but the crust came out nicely browned (I did cover the edges with a pie ring about 30 minutes into baking). The juices of the peaches bubbled over in between the crust and pie dish—this is always is my favorite part of fruit pie. It’s a little sticky and crispy with great fruit flavor. A true bite of summer.

This was a delicious pie. The crust was incredibly simple and was probably the best one I’ve ever made. (Martha’s recipe for pâte sucrée resulted in a crust with a texture more like a pâte brisée than the advertised pâte sucreée, but it worked very well with the filling and was perfectly tender and flaky.) I made two mistakes with the filling, but the pie barely suffered. I accidentally used white peaches instead of yellow, and I can safely say that they serve as an equally delicious substitute. My other mistake was adding the juices from macerating the peaches into the pie. The pie set fairly well after cooling, but was probably a bit looser than it should have been. My only critique is that the streusel should have contained more flour, as mine melted into the filling and was not very “streusel-y.” I would also add a bit more sugar to the peaches, just one to two tablespoons, depending on the peaches’ inherent sweetness.

This is a great summer pie. It’s nice to have a peach pie with a slightly different twist, i.e., the crème fraîche. The baking time was perfect. I did need to put foil around the edges of the crust to prevent it from getting too dark. My only concern is that the crumb topping, although I refrigerated it, didn’t look like a crumb topping after baking. It more or less “cooked down” into the pie and only a little remained on top. This didn’t affect the flavor or appearance in any way. I think this was a result of the pie being baked at such a high temperature. The pie cooled on a rack for 20 minutes, but it really needed at least an hour before it could be served.


  1. I haven’t made this pie yet, but clearly I will. Don’t tell the boss, but I keep getting distracted, coming back to this image to drool a bit. I have a custard peach pie recipe that is beloved in my family. But half the family is French, and I’ll just bet that they flip over this crème fraîche version. It’s what I’ll make next time I swing by the market and see juicy peaches on offer.

  2. I make a similar recipe for a creamy peach pie that was published in the SF Chronicle way back in the early 90’s. They advised the use of firm ripe peaches so that they wouldn’t break down too much in the filling. Firm ripe fruit has a higher pectin content that helps it set up in pie or jam as well.

    1. Thanks for the tip. It’s good advice. Of course it’s important to keep on the right side of the line between firm but ripe versus hard and unripe. Unless you like crunchy fruit pies. But then there’s always the eye-opening advice Renee had last season about what to do if you err and end up with impossibly hard peaches.

  3. This was SO good. I didn’t have any eggs to make the paté sucrée but I had regular pie dough in the freezer so I used that and it still turned out pretty darn tasty. Heavy cream worked perfectly well in place of crème fraîche, I’ll have to try the latter next time around. I love the recipe’s simplicity and next time I make it I’ll definitely try it with the paté sucrée as well. Made the pie yesterday, and it’s gone today!

    1. That is what we looooove to hear, Hilary. I grew up on my grandma’s peach pie, which called for quite an indulgent pour of heavy cream prior to baking, so I can imagine that yes, it worked just fine in place of the creme fraiche. Lovely to know that it worked so well for you, too. Thanks for letting us know.

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