Peach and Crème Fraiche Pie

Ali's first pie from Martha Stewart's book was superb!

My neighbor Ali just got Martha Stewart’s new pie book, and she has started her pie extravaganza. Luckily for me, I am the recipient of random pieces of pie. Last Monday when I was home sick from work, Ali came over at lunch and brought me a slice of her latest trial — Peach and Crème Fraiche Pie. Without a doubt, it was one of the best pies I have ever eaten.
From start to finish, this recipe will take you about 2.5 hours if you make homemade crust.
If you use pre-made crusts, this recipe will take you about 2 hours.
¼ cup confectioners’ sugar
3 tbsp all-purpose flour plus more for dusting
¼ tsp baking powder
1/8 tsp salt
4 tbsp cold unsalted butter, cut into pieces
½ recipe Pate Sucree (see below)
1 ½ pounds ripe yellow peaches (4 -5), pitted and quartered
2 tbsp granulated sugar
¼ cup plus 1 tbsp crème fraiche
In a medium bowl, sift together confectioners’ sugar, flour, baking powder, and a pinch of salt.
Using a pastry blender or your fingertips, work in butter until mixture resembles coarse meal.
Refrigerate crumb topping until ready to use.
On a lightly floured surface, roll out dough 1/8 inch thick.
Fit into a 10 inch pie plate. Trim dough, leaving a 1 inch overhang: fold under, and crip as desired. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 min.

A la mode!

Preheat oven 400 degrees.
Line shell with parchment, and fill with pie weights or dried beans.
Bake 10 min.
Remove weights and parchment.
Bake until pale golden brown, 5-8 min more.
Transfer to a wire rack to cool slightly.
Reduce heat 375 degrees.
In a medium bowl, sprinkle peaches with granulated sugar and remaining pinch of salt.
Gently toss to coat.
Let stand 15 min.
Spread 2 tablespoons crème fraiche over bottom of crust, and sprinkle with 1/3 crumb mixture. Arrange peaches on top, and spread or dot with remaining 3 tablespoons crème fraiche.
Sprinkle with remaining crumb topping.

Bake pie until crème fraiche is bubbling and crumb topping is golden brown, about 50 minutes.
Cover edge of crust with foil when golden brown.
Let pie cool on wire rack at least 20 minutes. Serve warm or at room temperature.

Crust (Pate Sucree: “Sweet Pastry”)
Makes 2 – 8 or 9 inch crusts or two dozen 3 inch tarts

2 1/2 cup all purpose flour
¼ cup sugar
¼ cup sugar
¼ teaspoon salt
2 large egg yolks, slightly beaten
2-4 tablespoon cold heavy cream or ice water (Ali used 3 tbsp cream)
Pulse flour, sugar, salt in a food processor until combined.
Add butter, and pulse just until mixture resembles coarse meal.
Add yolks and drizzle 2 tablespoons cream evenly over mixture.
Pulse just dough begins to come together, no more than 30 seconds.
If dough is too dry, add remaining cream 1 tablespoon at a time and pulse.
Divide dough in half, pat each half into a disk, and wrap in plastic.
Refrigerate 1 hour or up to 2 days, or freeze up to 3 months (thaw in refrigerator before using).

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