Peach and Crème Fraîche Pie

This peach and creme fraiche pie is pretty much summer on a plate. Fresh peaches and luscious crème fraîche are heaped in a pastry crust and baked until juicy, soft, and oh so sweet.

A peach and crème fraîche pie sitting on a window sill with a pitcher nearby

Whether you seek convention or innovation, you’ll find it in this haute yet humble peach pie, which draws on tradition yet still wields some surprises. Rather than douse peaches with cream, it bathes them with crème fraîche, which possesses a slight tartness that beautifully complements the sweet stone fruits and the thick creaminess of it sets up like a custard during baking in perfect contrast against the crisp crumb topping. Summer on a plate. Originally published June 30, 2011.Editors of Martha Stewart Living

How To Pick Ripe Peaches

What makes a difference–a doozy of a difference–in this pie is the relative ripeness of the stone fruits you select. You can assess their readiness by giving them a simple once over. Pass over any peaches with a trace of green and cast aside any stone fruits that bear noticeable bruises. Grasp the fruit gently, ever so gently, and take a sniff. You ought to catch a whiff of the sweet perfume. And if you really feel you must, fine, go ahead and give the fruit an ever so slight squeeze, but do so by gently cupping it in your hands rather than prodding it with your fingertips. It ought to give just a little. Peachy keen.

Four pictures of a peach and creme fraiche pie

Peach and Crème Fraîche Pie

  • Quick Glance
  • (2)
  • 30 M
  • 2 H, 25 M
  • Serves 8
5/5 - 2 reviews
Print RecipeBuy the Martha Stewart’s New Pies and Tarts cookbook

Want it? Click it.


  • For the crumb topping
  • For the pie crust and filling


Make the crumb topping

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. Cover and refrigerate until ready to use.

For the pie crust and filling

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.

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).

In a bowl, sprinkle the peaches with the granulated sugar and the remaining pinch of salt and gently toss. Let stand for 15 minutes.

Spread 2 tablespoons crème fraîche over the bottom of the cooled pie crust and sprinkle with 1/3 of the crumb mixture. Arrange the peaches on the crumbs and spread or dollop the remaining 3 tablespoons crème fraîche on top. Sprinkle with the remaining crumb topping.

Bake 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 long strip of aluminum foil into a c-shape and slip it around the crust so it hooks onto the edge of the pie plate and covers the crust. Let the pie cool on a wire rack for at least 20 minutes. Serve warm or at room temperature.

Print RecipeBuy the Martha Stewart’s New Pies and Tarts cookbook

Want it? Click it.

Recipe Testers' Reviews

Sweet peaches, crème fraîche, 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. A very pleasant discovery was that the crème fraîche really did set like a custard.

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.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. I made this pie this morning and I can state, unequivocally, that it is the best peach pie I’ve made (and eaten) in recent history. The pastry is tender and buttery, the baked pie slices neatly, and the fruit and creme fraiche combination is truly delicious! This is a real keeper; I’ll be making it again.

  2. 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.

  3. 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.

  4. 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.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish