Peach and Creme Fraiche Pie

  1. In a medium bowl, sift together confectioners sugar, flour, baking powder, and a pinch of salt.
  2. Using a pastry blender or your fingertips, work in butter until mixture resembles coarse meal.
  3. Refrigerate crumb topping until ready to use.
  4. On a lightly floured surface, roll out dough 1/8 inch thick.
  5. Fit into a 10-inch pie plate.
  6. Trim dough, leaving a 1-inch overhang; fold under, and crimp as desired.
  7. Pierce bottom of shell all over with a fork.
  8. Refrigerate or freeze until firm, about 30 minutes.
  9. Preheat oven to 400F.
  10. Line shell with parchment, and fill with pie weights or dried beans.
  11. Bake 10 minutes.
  12. Remove weights and parchment.
  13. Bake until pale golden brown, 5 to 8 minutes more.
  14. Transfer to a wire rack to cool slightly.
  15. Reduce heat to 375F.
  16. In a medium bowl, sprinkle peaches with granulated sugar and remaining pinch of salt; gently toss to coat.
  17. Let stand 15 minutes.
  18. Spread 2 tablespoons creme fraiche over bottom of crust; sprinkle with one-third crumb mixture.
  19. Arrange peaches on top; spread or dot with remaining 3 tablespoons creme fraiche.
  20. Sprinkle with remaining crumb topping.
  21. Bake pie until creme fraiche is bubbling and crumb topping is golden brown, about 50 minutes.
  22. Cover edge of crust with a foil ring (see page 324) if it browns too quickly.
  23. Let pie cool on a wire rack at least 20 minutes.
  24. Serve warm or at room temperature.

confectioners sugar, allpurpose flour, baking powder, salt, cold unsalted butter, peaches, sugar, creme fraiche

Taken from www.epicurious.com/recipes/food/views/peach-and-creme-fraiche-pie-389720 (may not work)

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