Peach And Creme Fraiche Pie Recipe

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Gallery Peach and Creme Fraiche Pie Credit: Dana Gallagher Recipe Summary Servings: 8

Ingredients For the 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 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

Gallery Peach and Creme Fraiche Pie Credit: Dana Gallagher

Recipe Summary Servings: 8

Gallery

Peach and Creme Fraiche Pie      Credit: Dana Gallagher  

Peach and Creme Fraiche Pie

Credit: Dana Gallagher

Peach and Creme Fraiche Pie

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

• 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

• 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 tablespoons granulated sugar Pinch of salt 5 tablespoons creme fraiche

Directions

Make the pate sucree: 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.

Reviews (12)

 Add Rating & Review     47 Ratings   5 star values:        12    4 star values:        12    3 star values:        18    2 star values:        3    1 star values:        2        

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Reviews (12)

Add Rating & Review     47 Ratings   5 star values:        12    4 star values:        12    3 star values:        18    2 star values:        3    1 star values:        2       

Add Rating & Review

47 Ratings 5 star values: 12 4 star values: 12 3 star values: 18 2 star values: 3 1 star values: 2

47 Ratings 5 star values: 12 4 star values: 12 3 star values: 18 2 star values: 3 1 star values: 2

47 Ratings 5 star values: 12 4 star values: 12 3 star values: 18 2 star values: 3 1 star values: 2

• 5 star values: 12 4 star values: 12 3 star values: 18 2 star values: 3 1 star values: 2

  Martha Stewart Member     Rating: 5 stars       08/12/2015   I make a lot of pies and this is the best pie I've ever had.  
  
  Martha Stewart Member     Rating: 5 stars       08/11/2014   I originally found this recipe on the Smitten Kitchen blog last summer. My husband was hesitant to try it. He's begging for more this summer. Just bought some imperfect peaches from the farm stand and can't wait to make it this week. I make my own creme fraiche from sour cream. It works perfectly every time. I also use a premade Pillsbury crust and it comes out great. Bake this pie!  
  
  Martha Stewart Member     Rating: Unrated       09/07/2013   This was delicious, just enough firmness to the peaches. The amounts of creme fraiche and streusel kept this simple and delicate.  
  
  Martha Stewart Member     Rating: 5 stars       06/16/2013   I was very hesitant to try this pie since I'm not the biggest fan of creme fraiche, but it was absolutely delicious! Perfect for peach season since this recipe really lets the fruit shine (or when you just have left over creme fraiche). Definitely serve it room temperature or only slightly warm (I waited about 2 hours) and it won't be runny.  
  
  Martha Stewart Member     Rating: Unrated       07/31/2012   I made this tonight and it was so good. I sprinkled just tiny bit of cinnamon on top, which was really good. I knew that it would not be solid and come about a bit runny, but the less perfect look did not matter because of how good it tasted. i highly recommend this recipe.  
  
  Martha Stewart Member     Rating: Unrated       07/10/2011   A very strange pie. It tastes okay, but it was very runny when served warm. (I even added some tapioca because I was afraid it would be runny.) I didn't find that the creme fraiche added anything to the flavor. I would not recommend making this pie.  
  
  Martha Stewart Member     Rating: Unrated       09/11/2009   Also Whole Foods carries creme fraiche  
  
  Martha Stewart Member     Rating: Unrated       09/01/2009   You can find creme fraiche at Trader Joe's.  
  
  Martha Stewart Member     Rating: Unrated       07/28/2009   You can make creme fraiche by adding buttermilk to cream. Creme fraiche is a thick cream used in sauces and soups and as a condiment for fresh fruits. Difficulty: Easy http://homecooking.about.com/cs/atozfoodindex/ht/creme_fraiche.htm Time Required: 8-14 hours  
  
  Martha Stewart Member     Rating: Unrated       05/23/2009   I have not been able to find creme fraiche in the Los Angeles area. Any ideas where I can locate some?  
  
  Martha Stewart Member     Rating: Unrated       06/15/2008   This is a wonderful pie. Not too sweet and somewhat tart. Perfect balance.  
  

  Martha Stewart Member

  Rating: 5 stars 08/12/2015

I make a lot of pies and this is the best pie I’ve ever had.

Rating: 5 stars

Rating: 5 stars 08/11/2014

I originally found this recipe on the Smitten Kitchen blog last summer. My husband was hesitant to try it. He’s begging for more this summer. Just bought some imperfect peaches from the farm stand and can’t wait to make it this week. I make my own creme fraiche from sour cream. It works perfectly every time. I also use a premade Pillsbury crust and it comes out great. Bake this pie!

Rating: Unrated 09/07/2013

This was delicious, just enough firmness to the peaches. The amounts of creme fraiche and streusel kept this simple and delicate.

Rating: Unrated

Rating: 5 stars 06/16/2013

I was very hesitant to try this pie since I’m not the biggest fan of creme fraiche, but it was absolutely delicious! Perfect for peach season since this recipe really lets the fruit shine (or when you just have left over creme fraiche). Definitely serve it room temperature or only slightly warm (I waited about 2 hours) and it won’t be runny.

Rating: Unrated 07/31/2012

I made this tonight and it was so good. I sprinkled just tiny bit of cinnamon on top, which was really good. I knew that it would not be solid and come about a bit runny, but the less perfect look did not matter because of how good it tasted. i highly recommend this recipe.

Rating: Unrated 07/10/2011

A very strange pie. It tastes okay, but it was very runny when served warm. (I even added some tapioca because I was afraid it would be runny.) I didn’t find that the creme fraiche added anything to the flavor. I would not recommend making this pie.

Rating: Unrated 09/11/2009

Also Whole Foods carries creme fraiche

Rating: Unrated 09/01/2009

You can find creme fraiche at Trader Joe’s.

Rating: Unrated 07/28/2009

You can make creme fraiche by adding buttermilk to cream. Creme fraiche is a thick cream used in sauces and soups and as a condiment for fresh fruits. Difficulty: Easy http://homecooking.about.com/cs/atozfoodindex/ht/creme_fraiche.htm Time Required: 8-14 hours

Rating: Unrated 05/23/2009

I have not been able to find creme fraiche in the Los Angeles area. Any ideas where I can locate some?

Rating: Unrated 06/15/2008

This is a wonderful pie. Not too sweet and somewhat tart. Perfect balance.

All Reviews for Peach and Creme Fraiche Pie

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Peach and Creme Fraiche Pie

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest