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Peach and Creme Fraiche Pie

September 10, 2013


This week is my lovely friend, coworker, and bridesmaid Allie’s birthday. And if you know me at all, you’d know that I’ll jump at the opportunity to whip up something sweet, especially for one of my sweetest friends!

At the moment, I’m taking this month to get back on the Paleo horse to recover from a summer of too many “cheats,” as well as to help me begin training for the Philadelphia Half Marathon this November, and to start kicking it into high gear and get into wedding shape! So, when I decided to bake Allie a birthday treat, pie made the most sense. No bowls of batter or frosting to tempt me, and no “extra” cupcakes/cookies laying around that just can’t go to waste!

This recipe comes from the ever-drool-inducing Martha Stewart’s Pies and Tarts, and the timing is perfect as fresh and local peaches are everywhere right now! What’s great about this pie, is the combination of a crumb topping and creme fraiche that, when baked up together, create a custard-like texture. The crust for this pie is also a first for me; I’ve made Martha’s Pate Brisee (your standard pastry crust) many times, but this Pate Sucre is slightly sweeter, sturdier and easier to work with.

Peach and Creme Fraiche Pie

(from Martha Stewart’s Pies and Tarts)


  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 1/2 cup cold (1 stick) unsalted butter, cut into pieces
  • 1 large egg yolk, lightly beaten
  • 2 tablespoons ice water, plus more if needed

  • 1/4 cup confectioners’ sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1/4 cup cold (1/2 stick) unsalted butter, cut into pieces


  • 1 1/2 pounds ripe (4 to 5 medium) yellow peaches, pitted and quartered
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 5 tablespoons creme fraiche
  1. Make the pate sucree: Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. add egg yolk, and pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together. Turn out dough onto a work surface; shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days).
  2. Make the streusel: Sift together sugar, flour, baking powder, and salt in a medium bowl. Using your hands or a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
  3. On a lightly floured surface, roll out dough to about 1/8 inch thick. Fit into a 9 1/2- or 10-inch pie plate (about 1 1/2 inches deep). Trim edge to 1 inch; fold under, and crimp as desired. Pierce bottom of dough all over with a fork. Transfer to freezer for 30 minutes.
  4. Preheat oven to 400 degrees. Cover edge of crust with foil. Line crust with parchment paper, and fill with pie weights or dried beans. Bake, covered, 10 minutes. Remove weights and parchment (keep foil on edge). Bake until pale golden brown, 5 to 8 minutes more. Transfer to a wire rack to cool slightly; remove foil; reduce oven temperature to 375 degrees.
  5. Make the filling: Put peaches into a medium bowl, and sprinkle with sugar and salt; gently toss to coat. let stand 15 minutes. Spread 2 tablespoons creme fraiche onto bottom of crust; sprinkle with one-third of the streusel. Arrange peaches on top; spread or dot with remaining 3 tablespoons creme fraiche. Sprinkle with remaining streusel.
  6. Bake pie until creme fraiche is bubbling and streusel is golden brown, about 50 minutes. Cover edge of crust with foil if it’s browning too quickly. Let cool on a wire rack 15 minutes. Serve warm or at room temperature.


4 Comments leave one →
  1. September 10, 2013 7:41 pm

    Oh my god Yum! I love the idea of adding the creme fraiche to a classic peach pie. One of my normal (not so standard) additions to peach pie is fresh thyme. I wonder how that’d taste in this pie.

  2. October 20, 2013 4:44 pm

    This looks like it is as delicious as it is beautiful.

  3. January 20, 2014 11:34 am

    That looks absolutely divine. It looks like you can do this with so many pies to make them extra creamy.

  4. Elma permalink
    April 23, 2014 1:36 pm

    Hello dear! I am totally in love with your posts. Gorgeous and delicious recipes!
    Take a look at my blog as I also do cooking and photography posts:

    Thanks doll and have a great day!

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