Peach And Crème Fraîche Pie

1. 1

   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 400u00b0F right before you take it out.

2. 2

   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.

3. 3

   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 375u00b0F.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.