Peach and Creme Fraiche Pie

Name: Peach and Creme Fraiche Pie
Yield: makes one 10-inch pie
Ingredients: 1/4 cup confectioners’ 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 (page 333); 1 1/2 pounds ripe yellow peaches (4 to 5), pitted and quartered; 2 tablespoons granulated sugar; 1/4 cup plus 1 tablespoon crème fraîche

January 24, 2012

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.

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