This pie has all the makings of a favorite summer dish: ease, seasonal flavor, and laid-back appeal. Peaches and cream are a justly celebrated pair, even more so when the “cream” is crème fraîche: Its slight tartness beautifully complements the sweet fruit. As the pie bakes, the crème fraîche sets like a custard, the peaches become tender, and the crumb topping turns golden and perfectly crisp.
Recipe information
Yield
makes one 10-inch pie
Ingredients
Preparation
Step 1
In a medium bowl, sift together confectioners’ sugar, flour, baking powder, and a pinch of salt. Using a pastry blender or your fingertips, work in butter until mixture resembles coarse meal. Refrigerate crumb topping until ready to use.
Step 2
On a lightly floured surface, roll out dough 1/8 inch thick. Fit into a 10-inch pie plate. Trim dough, leaving a 1-inch overhang; fold under, and crimp as desired. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
Step 3
Preheat oven to 400°F. Line shell with parchment, and fill with pie weights or dried beans. Bake 10 minutes. Remove weights and parchment. Bake until pale golden brown, 5 to 8 minutes more. Transfer to a wire rack to cool slightly. Reduce heat to 375°F.
Step 4
In a medium bowl, sprinkle peaches with granulated sugar and remaining pinch of salt; gently toss to coat. Let stand 15 minutes. Spread 2 tablespoons crème fraîche over bottom of crust; sprinkle with one-third crumb mixture. Arrange peaches on top; spread or dot with remaining 3 tablespoons crème fraîche. Sprinkle with remaining crumb topping.
Step 5
Bake pie until crème fraîche is bubbling and crumb topping is golden brown, about 50 minutes. Cover edge of crust with a foil ring (see page 324) if it browns too quickly. Let pie cool on a wire rack at least 20 minutes. Serve warm or at room temperature.
