Spoon & Whisk
Slice of Peach Pie a la Mode

Peach and Crème Fraîche Pie
Makes One 10-inch Pie

Click here for a printable version of the recipe.

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.

1/4 cup confectioner’s sugar
3 tablespoons all-purpose flour, plus more for dusting
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
1/2 recipe Pâte Sucrée (See crust recipe below)
1-1/2 pounds ripe yellow peaches (4-5), pitted and quartered
2 tablespoons granulated sugar
1/4 cup plus 1 tablespoon crème fraîche

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.

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.

3. Preheat over 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, 5 to 8 minutes more. Transfer to a wire rack to cool slightly. Reduce heat to 375° F.

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.

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 if it browns too quickly. Let pie cool on a wire rack at least 20 minutes. Serve warm or at room temperature.

 

Ingredients

Docking the Pie Crust

Sealing the Bottom

Ready to Bake

Whole Pie Cooling

Pâte Sucrée
Makes enough for two 8- or 9-inch tarts, or two dozen 3-inch tarts

Pâte sucrée, or “sweet pastry,” is a sturdy dough, thanks to its proportion of sugar and the addition of egg yolks. It’s a good choice for tarts, which are most often unmolded before serving. It is also more tender than pâte brisée, breaking cleanly under a fork instead of shattering into flakes.

2-1/2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into small pieces
2 large egg yolks, lightly beaten
2 to 4 tablespoons cold heavy cream or ice water

Pulse flour, sugar, and salt in a food processor until combined. Add butter, and pulse just until mixture resembles coarse meal. Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds. If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse. Divide dough in half, pat each half into a disk, and wrap in plastic. Refrigerate 1 hour or up to 2 days, or freeze up to 3 months (thaw in refrigerator before using).

 

Ingredients

Crust Mixed

Rolling Out the Dough

Bottom Crust

Recipes from Martha Stewart’s New Pies & Tarts from the Editors of Martha Stewart Living. Copyright © 2011. Reprinted with permission of Clarkson Potter/Publishers, New York, NY. All rights reserved.

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