PLUM-AND-CREME-FRAICHE PIE
Creme fraiche adds rich texture and tangy flavor to the filling of this streusel-topped plum pie. It also balances out the sugar in the fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 16
Steps:
- Pate Sucree: Pulse flour, granulated sugar, and salt in a food processor until combined. Pulse in butter until mixture resembles coarse meal, about 10 seconds. Pulse in egg yolk. With machine running, add ice water in a slow, steady stream just until dough holds together. Turn dough out onto a work surface; shape into a disk and wrap in plastic. Refrigerate at least 1 hour and up to 2 days.
- Streusel: Whisk together confectioners' sugar, flour, baking powder, and salt in a medium bowl. Using a pastry blender or your fingers, cut in butter until mixture resembles coarse crumbs.
- On a lightly floured surface, roll out dough about 1/8 inch thick. Fit into a 9 1/2- or 10-inch pie dish (about 1 1/2 inches deep). Using kitchen shears or a paring knife, trim to a 1-inch overhang; fold under. Crimp edges as desired. Prick bottom of dough all over with a fork. Freeze 30 minutes.
- Preheat oven to 400 degrees with rack in lower third. Line dough with parchment, pressing it into corners and edges; fill with dried beans or rice. Bake, covered with foil, 20 minutes. Remove beans or rice and parchment (keep edges covered with foil). Bake until pale golden brown, 12 to 16 minutes more. Transfer to a wire rack; let cool slightly. Reduce oven temperature to 375 degrees.
- Filling: In a medium bowl, gently toss together plums, granulated sugar, and salt; let stand 15 minutes. Spread 2 tablespoons creme fraiche onto bottom of crust; sprinkle with one-third of streusel. Arrange plums on top; spread or dot with remaining 3 tablespoons creme fraiche. Sprinkle with remaining streusel.
- Bake until creme fraiche is bubbling and streusel is golden brown, about 50 minutes (if edges of crust are browning too quickly, tent with foil). Transfer to a wire rack and let cool 15 minutes. Serve warm or at room temperature with ice cream or whipped cream, if desired.
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Noble Koehler
[email protected]I'm not sure about this recipe. I've never had crème fraîche before.
Mercy Wisdom
[email protected]This pie is on my to-bake list. I love plums and crème fraîche.
Lady P
[email protected]I can't wait to try this recipe. It looks so good!
Amila Dilaksha
[email protected]This pie is perfect for a summer gathering. It's light and refreshing.
Sheraz Amjad
[email protected]I love the combination of plums and crème fraîche in this pie. It's a unique and delicious dessert.
Hasan Barham
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Khumi Shaz
[email protected]I followed the recipe exactly, but my pie didn't turn out as good as the picture. I think I overcooked it.
Prasanna Prasanna
[email protected]The crust on this pie was a little too crumbly for my taste, but the filling was delicious.
furqan swat
[email protected]I'm not a big fan of plums, but I really enjoyed this pie. The crème fraîche balanced out the sweetness of the plums perfectly.
Faraxey Garre
[email protected]This pie is so easy to make and it tastes delicious. I highly recommend it.
Kamal Mansour
[email protected]I made this pie for a party and it was a huge success. Everyone loved it!
Billy Njanja
[email protected]The flavors in this pie are amazing! The plums and crème fraîche are a perfect combination. The crust is also very good.
Gunja Hingmang
[email protected]This pie was a hit! The plums were sweet and juicy, and the crème fraîche added a lovely tang. The crust was flaky and buttery. I will definitely be making this pie again.