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.
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
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
Serving: 1slice | Calories: 238kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 140mg | Fiber: 2g | Sugar: 14g