Peach and Creme Fraiche Pie

Well, it’s been a few weeks since my last blog post.  I thought I was prepared with a few posts ready to go, but it turns out that having a baby takes a lot out of you!  I am finally feeling like I have the hang of things…but that doesn’t mean that I have a lot of time.  Luckily I do have a handful of things I prepared before baby made his appearance, so I have a little time before I have to get back into the kitchen.

I’m dying to do some more cooking though since I have a brand new kitchen!  But until I have a little more time, you all will have to settle for some easier recipes.  It’s hard to drag myself away from this face!  I’m sure you understand. 🙂

This pie was delicious in my opinion.  It is not too sweet, so you really get to enjoy the true taste of the peaches, with the added tang of the creme fraiche.  There are only a couple more days of summer – so go grab some peaches and make this pie!

Peach & Creme Fraiche Piefrom Martha Stewart’s Pies & Tarts 

For the crust:

  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon salt
  •  1/2 cup cold (1 stick) unsalted butter, cut into pieces
  • 1 large egg yolk, lightly beaten
  • 2 tablespoons ice water, plus more if needed

For the Streusel:

  • 1/4 cup confectioners’ sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1/4 cup cold (1/2 stick) unsalted butter, cut into pieces

For the Filling:

  • 1 1/2 pounds ripe (4 to 5 medium) yellow peaches, pitted and quartered
  •  2 tablespoons granulated sugar
  • Pinch of salt
  • 5 tablespoons creme fraiche

Make the crust: Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. add egg yolk, and pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together. Turn out dough onto a work surface; shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days).

Make the streusel: Sift together sugar, flour, baking powder, and salt in a medium bowl. Using your hands or a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.

On a lightly floured surface, roll out dough to about 1/8 inch thick. Fit into a 9 1/2- or 10-inch pie plate (about 1 1/2 inches deep). Trim edge to 1 inch; fold under, and crimp as desired. Pierce bottom of dough all over with a fork. Transfer to freezer for 30 minutes.

Preheat oven to 400 degrees. Cover edge of crust with foil. Line crust with parchment paper, and fill with pie weights or dried beans. Bake, covered, 10 minutes. Remove weights and parchment (keep foil on edge). Bake until pale golden brown, 5 to 8 minutes more. Transfer to a wire rack to cool slightly; remove foil; reduce oven temperature to 375 degrees.

Make the filling: Put peaches into a medium bowl, and sprinkle with sugar and salt; gently toss to coat. let stand 15 minutes. Spread 2 tablespoons creme fraiche onto bottom of crust; sprinkle with one-third of the streusel. Arrange peaches on top; spread or dot with remaining 3 tablespoons creme fraiche. Sprinkle with remaining streusel.

Bake pie until creme fraiche is bubbling and streusel is golden brown, about 50 minutes. Cover edge of crust with foil if it’s browning too quickly. Let cool on a wire rack 15 minutes. Serve warm or at room temperature.

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