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.
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.
Peach and Crème Fraîche Pie
- Quick Glance
- 30 M
- 2 H, 25 M
- Makes one 10-inch pie
IngredientsEmail Grocery List
- For the crumb topping
- For the pie crust and filling
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.
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. 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.
It wasn’t fussy with thinly sliced peeled peaches; just quarter them and lay them on the crème fraîche and crumb mixture.
This was a delicious pie. The crust was incredibly simple and was probably the best one I’ve ever made.
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.
I would add a bit more sugar to the peaches, just 1 to 2 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.