Peach and Creme Fraiche Pie
With peach season in full swing, I found myself unable to resist the $0.99/lb sale at my local supermarket and subsequently found myself staring at about 8lbs of peaches on my kitchen counter. Thus began the creative churning of what to do with all of these peaches. Fresh peaches for breakfast…peaches for snack…peaches for dessert! Peaches as far as the palette can see!
Now, as far as peaches for dessert goes, I already had this very special pie in mind from the moment that I first heard the irresistible siren call of those ripe peaches. I first saw this recipe on Marth Stewart’s website and loved how it was an open faced pie utilizing big chunks of peaches. I knew that this pie would taste fresh and highlight the ripeness of in season peaches. And I wasn’t wrong…
I had only had some limited experience with creme fraiche before in some savory dishes, but I had never utilized it in a sweet dish. After making this pie, I’ve come to the conclusion that it is better suited for sweet desserts and I’ve since incorporated it into several other pies and sweet treats. Similar to sour cream, creme fraiche has a slightly thicker consistency and is milder in its sourness. Here in this pie, it lends a slight luxuriousness to the pie and provides a nice subtle counterbalance to the sweetness of the peaches.
Topped with some homemade streusel, this pie is out of this world. Not too cloyingly sweet as I tend to find with some other peach pies, this recipe allows for the main stars of the pie to shine through…the peaches. If you love fruit with a little bit of sass and sophistication, this pie is for you!
Peach and Creme Fraiche Pie
Adapted from Martha Stewart
Martha uses her standard pate sucree recipe for the pie crust. I decided to make this pie midweek and unfortunately did not have the time required for this, so I opted for a store purchased rollout pie crust. The results were just as good in my opinion and tons easier.
For Pate Sucree:
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 Steusel Topping:
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
1 1/2 pounds ripe (4 to 5 medium) yellow peaches, pitted and quartered
2-3 tablespoons granulated sugar
Pinch of salt
5 tablespoons creme fraiche
Make the pate sucree
Pulse flour, sugar, and salt in a food processor to combine. Add butter and 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 pie crust tightly with aluminum foil. Fill with pie weights or dried beans (I didn’t bother with weights or beans, I just did the foil and it was fine). Bake 10 minutes. Remove weights and foil. Bake until pale golden brown, 5 to 8 minutes more. Transfer to a wire rack to cool slightly; reduce oven temperature to 375 degrees.
Make the filling
Put peaches into a medium bowl, and sprinkle with sugar and salt, and gently toss to coat. Let stand 15 minutes. Spread 2 tablespoons creme fraiche onto bottom of crust and sprinkle with one-third of the streusel. Arrange peaches on top and 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.
Martha suggests serving this warm or at room temperature, but I prefer it chilled. I invite you to try a slice out of the oven and then again the next day after it’s been refrigerated and decide for yourself! 🙂