PEACH AND CREME FRAICHE PIE
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 15
Steps:
- 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.
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Sumon Roy
[email protected]This pie was a disaster. The crust was tough and the filling was curdled. I'm not sure what went wrong, but I won't be trying this recipe again.
Christine Ferrier
[email protected]Overall, this pie was a bit disappointing. The crust was soggy and the filling was bland. I won't be making this recipe again.
Shahbaz Bashir
[email protected]The pie was a bit too runny for my taste, but the flavor was spot-on. I think I'll try baking it for a few minutes longer next time.
Reggie Myers
[email protected]This pie was a bit too sweet for my taste, but the crust was flaky and delicious. I think I'll try making it again with less sugar in the filling.
ali khattak
[email protected]I made this pie for a potluck, and it was a huge success. Everyone loved it! The crust was flaky and delicious, and the filling was creamy and flavorful. I will definitely be making this pie again.
Paul East
[email protected]This pie is amazing! The crust is flaky and buttery, and the filling is sweet, tangy, and creamy. I highly recommend this recipe!
Mohamed Elsebaity
[email protected]I love this pie! The peaches and crème fraîche are a perfect combination, and the crust is flaky and delicious. I've made it several times now, and it's always a hit.
Anchamo Ashango
[email protected]This pie was easy to make and turned out beautifully. The filling was creamy and flavorful, and the crust was perfectly flaky. I will definitely be making this pie again!
Basant Thakur
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The peaches and crème fraîche are a perfect pairing, and the crust is always flaky and delicious. I highly recommend this recipe!
Jannie Nayiga
[email protected]This pie was a huge hit at my last dinner party. The combination of peaches and crème fraîche is simply divine. The crust is flaky and buttery, and the filling is sweet, tangy, and creamy. I will definitely be making this pie again and again!