PEACH AND CREME FRAICHE PIE
The rich texture and slight tartness of creme fraiche is an ideal foil for tender (but not overly soft) peaches in this streusel-topped pie. As it cooks, the cream-spread on the crust and dotted on the fruit-sets like a custard.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 15
Steps:
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
PEACH AND CRèME FRAîCHE PIE
Martha Stewart's peach pie is pretty much summer on a plate. Fresh peaches and luscious crème fraîche are heaped in a pastry crust and baked until juicy, soft, and oh so sweet.
Provided by Martha Stewart Living
Categories Dessert
Time 2h25m
Number Of Ingredients 9
Steps:
- In a bowl, sift together the confectioners' sugar, flour, baking powder, and a pinch of salt. Using a pastry blender or your fingertips, work in the butter until the mixture resembles coarse meal. Cover and refrigerate until ready to use.
- On a lightly floured surface, roll out the Pate Sucrée dough 1/8 inch thick. Fit it into a 9- or 10-inch pie plate. Trim any excess dough, leaving a 1-inch overhang. Fold the overhang under the edge of the pie plate and crimp as desired. Pierce the dough on the bottom of the pie plate all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
- Preheat the oven to 400°F (204°C). Line the pastry with parchment and fill with pie weights or dried beans.
- Bake for 10 minutes. Remove the weights and parchment and bake until pale golden brown, 5 to 8 minutes more. Transfer the pie plate to a wire rack to cool slightly. Reduce the oven to 375°F (190°C).
- In a bowl, sprinkle the peaches with the granulated sugar and the remaining pinch of salt and gently toss. Let stand for 15 minutes.
- Spread 2 tablespoons crème fraîche over the bottom of the cooled pie crust and sprinkle with 1/3 of the crumb mixture. Arrange the peaches on the crumbs and spread or dollop the remaining 3 tablespoons crème fraîche on top. Sprinkle with the remaining crumb topping.
- Bake until the crème fraîche is bubbling and the crumb topping is golden brown, about 50 minutes. If the edge of the crust begins to brown a little too quickly, fashion a long strip of aluminum foil into a c-shape and slip it around the crust so it hooks onto the edge of the pie plate and covers the crust.
- Let the pie cool on a wire rack for at least 20 minutes. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 slice, Calories 238 kcal, Carbohydrate 28 g, Protein 3 g, Fat 13 g, SaturatedFat 6 g, TransFat 0.2 g, Cholesterol 20 mg, Sodium 140 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 6 g
PEACH PIE
A homemade Peach Pie is one of the summer's sweetest traditions. When peaches are in season, you likely have a whole bushel ready to be sliced for a juicy snack, added to yogurts and parfaits or included in a bowl of other fresh fruit. There are so many wonderful ways to enjoy peaches, but we think this easy Peach Pie recipe is one of the best. You need just 6 ingredients, 25 minutes of prep time and frozen Pillsbury™ Deep Dish Pie Crusts to make this recipe for Peach Pie. Soon you'll be serving up golden slices of Peach Pie with a scoop of ice cream on top.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 8
Number Of Ingredients 6
Steps:
- Place cookie sheet on oven rack. Heat oven to 400°F.
- In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
- Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.
Nutrition Facts : Calories 310, Carbohydrate 52 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 25 g, TransFat 0 g
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