The moment I saw this recipe I knew I had to try it, and soon. To me there are few things in this world as delicious as fruit and pastry baked together. It’s better than chocolate, better than anything. And since it uses peaches I thought it would be a perfect summer pie.

Deb, whose recipe I adapted, describes this pie as having a grown-up taste. That’s a good description of it, as it’s not very sweet. There are the peaches and their natural sweetness, the creaminess of the crème fraîche, and the rich buttery crust- all married together in a very simply wonderful way.

The pie is a simple dish to prepare, with nearly all the complexity coming from the pie crust. If you use a store bought frozen pie crust, this may be the easiest peach pie you’ve ever made.

Peach and Creme Fraiche Pie

Peach and Crème Fraîche Pie
Makes one 9 inch pie
Adapted from  Smitten Kitchen

1 single crust pie recipe

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

Peach Filling:
4 to 5 medium yellow peaches, pitted and quartered
4 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
Pinch of salt
5 tablespoons crème fraîche

Preheat oven to 400 degrees F.

Prepare the pie dough using your favorite recipe. Roll the dough into a disk, wrap with plastic wrap and chill in the fridge for 1 to 2 hours. Once it has been chilled, roll it out to about 1/8 inch thick and fit into a 9 inch pie pan. Pierce the bottom with a fork and chill in the freezer for 30 minutes.

Line the pie crust with greased aluminum foil and fill with pie weights or dry beans, Bake crust for 10 minutes, then remove the foil and weights and bake for an additional 5 to 10 minutes until lightly browned. Remove from oven and allow to cool slightly.

To make the struesel, combine the sugar, flour and salt together. Cut the bits of butter in with a pastry cutter or fork and work them together until the mixture resembles course crumbs.

To make the filling, toss the slices peaches with the sugar, cinnamon and ginger. Let sit for 10 minutes.

To assemble the pie, spread 2 tablespoons of crème fraîche on the bottom of the pie crust and sprinkle with 1/3 of the struesel topping. Decoratively spread the peaches into the crust and then spoon the remaining 3 tablespoons of crème fraîche on top and finish with the remaining struesel topping.

Bake at 375 degrees for 40 to 50 minutes. I let mine bake for the full 50 minutes, but I wished I had pulled them out 5 minutes earlier as the crust became too brown.

Let cool on a wire rack for at least 15 minutes before serving. Store leftovers (if there are any) in the fridge.

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