Peach And Crème Fraîche Pie
- 1/2 recipe pie dough, chilled for at least an hour in the fridge
- Streusel
- 1/4 cup confectioners' sugar
- 1/4 teaspoon baking powder
- Pinch of salt
- 3 to 6 tablespoons all-purpose flour
- 1/4 cup cold (1/2 stick) unsalted butter, cut into pieces
- Filling
- 1 1/2 pounds ripe (4 to 5 medium) yellow peaches, pitted and quartered
- 2 to 4 tablespoons granulated sugar
- Pinch of salt
- 5 tablespoons creme fraiche*
- Prepare pie dough: Roll out pie dough to about 1/8-inch thick and fit into a regular (not deep dish) pie plate, 9 1/2 to 10 inches in diameter. Trim edge to 1/2 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 400u0b0F right before you take it out.
- Make streusel: Stir confectioners' sugar, baking powder, salt and three tablespoons flour together in a small bowl. Add bits of cold butter, and either using a fork, pastry blender or your fingertips, work them into the flour mixture until it resembles coarse crumbs. Add additional flour as needed. Set aside.
- Par-bake crust: Tightly press a piece of aluminum foil against frozen pie crust. Bake for 10 minutes, then remove carefully remove foil and any weights you have used, press any bubbled-up spots in with the back of a spoon, and return the crust to the oven for another 5 to 8 minutes, or until it is lightly golden brown. Transfer to a wire rack to cool slightly. Reduce oven temperature to 375u0b0F.
- Make the filling: Sprinkle quartered peaches with sugar (two tablespoons will make a just-barely-sweeteened pie; add the other two for a still not overly-sweet but sweeter pie) and salt. Let sit for 10 minutes. Spread two tablespoons creme fraiche in bottom of par-baked pie shell, sprinkle with one-third of the streusel and fan the peach quarters decoratively on top. Dot the remaining three tablespoons of creme fraiche on the peaches and sprinkle with remaining streusel.
- Bake the pie: Until the creme fraiche is bubble and the streusel is golden brown, about 50 minutes. Cover edge of crust with a strip of foil if it browns too quickly. Let cool on a wire rack at least 15 minutes before serving.
recipe pie dough, streusel, confectioners, baking powder, salt, flour, cold, filling, yellow peaches, sugar, salt, crueme fraueeche
Taken from www.epicurious.com/recipes/member/views/peach-and-creme-fraiche-pie-51130461 (may not work)