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

4.84 / 6 votes

Peach and Crème Fraîche Pie

Martha Stewart's peach 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.

Prep Time30

Cook Time1 5

Total Time2 25

Course: Dessert

Cuisine: Southern

Servings: servings

Calories: 238

Ingredients

For the crumb topping

▢ 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 (2 oz) cold unsalted butter, cut into pieces

For the pie crust and filling

▢ 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

US - Metric

Instructions

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.

Make 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.

Nutrition