Peach and Creme Fraiche Pie
Yields: 1 8 -9 inch pie
1/2 recipe of Pie Dough, chilled for at least 1 hour, or store bought (if you wish)
For the streusel:
1/4 cup powdered sugar
1/2 tsp. baking powder
pinch of salt
3 - 6 tbsn. flour
1/4 cup (1/2 stick) cold, unsalted butter, cut into pieces
For the filling:
1 1/2 lbs. ripe, yellow peaches (pitted and quartered), 4 - 5 medium peaches
2 - 4 tbsn. sugar (depending on sweetness preference)
pinch of salt
5 tbsn. creme fraiche
To prepare the pie dough, roll the dough out about 1/8 of an inch thick to fit a regular pie dish ( 9 - 10 inches in diameter). Trim the edges and fold under or crimp as desired. Use a fork to poke holes all throughout the bottom. Transfer to a freezer for 30 minutes. Preheat oven to 400 F before you remove the crust.
To make the streusel, mix the powdered sugar, baking powder, salt and 3 tbsn. flour. Add the cold butter and use a fork to work it into the flour until it resembles course crumbs, add additional flour as needed, set aside.
To par-bake the crust, tightly press foil against the crust and fill with beans or pie weights in order to keep the crust from bubbling up. Bake for 10 minutes and then remove the foil and weights carefully. Return into the oven for another 5 minutes or until lightly brown. Transfer to rack to cool slightly. Reduce oven temperature to 375 F.
To make the filling, sprinkle the peaches with sugar and salt. Let sit for 10 minutes. Spread 2 tbsn. of creme fraiche onto the cooked pie crust, then add the peaches and top with the remaining 3 tbsn. creme fraiche, and then the streusel. Bake until bubbly and golden brown about 40 - 50 minutes. If the edges brown up to fast, cover with foil and continue cooking. Let cool at least 15 minutes before serving.