Peach and Creme Fraiche Pie
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- Yield Serves 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
Directions
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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).
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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.
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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.
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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.
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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.
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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.
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.
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.
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.
Also Whole Foods carries creme fraiche
You can find creme fraiche at Trader Joe's.
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
I have not been able to find creme fraiche in the Los Angeles area. Any ideas where I can locate some?
This is a wonderful pie. Not too sweet and somewhat tart. Perfect balance.