Peach and Creme Fraiche Pie

Peach and Creme Fraiche Pie
Photo: Dana Gallagher

The rich texture and slight tartness of creme fraiche is an ideal foil for tender (but not overly soft) peaches in this streusel-topped pie. As it cooks, the cream—spread on the crust and dotted on the fruit—sets like a custard.


For the Pate Sucree:

  • 1 ¼ cups all-purpose flour, plus more for dusting

  • 2 tablespoons granulated sugar

  • teaspoon salt

  • ½ 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:

  • ¼ cup confectioners' sugar

  • 3 tablespoons all-purpose flour

  • ¼ teaspoon baking powder

  • Pinch of salt

  • ¼ cup cold (½ stick) unsalted butter, cut into pieces

For the Filling:

  • 1 ½ pounds ripe (4 to 5 medium) yellow peaches, pitted and quartered

  • 2 tablespoons granulated sugar

  • Pinch of salt

  • 5 tablespoons creme fraiche


  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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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