This pie has all the makings of a favorite summer dish: ease, seasonal flavor, and laid-back appeal. Peaches and cream are a justly celebrated pair, even more so when the “cream” is crème fraîche: Its slight tartness beautifully complements the sweet fruit. As the pie bakes, the crème fraîche sets like a custard, the peaches become tender, and the crumb topping turns golden and perfectly crisp.

　　

Ingredients

makes one 10-inch pie

　　1/4 cup confectioners’ sugar

　　3 tablespoons all-purpose flour, plus more for dusting

　　1/4 teaspoon baking powder

　　1/8 teaspoon salt

　　4 tablespoons cold unsalted butter, cut into pieces

　　1/2 recipe Pâte Sucrée (page 333)

　　1 1/2 pounds ripe yellow peaches (4 to 5), pitted and quartered

　　2 tablespoons granulated sugar

　　1/4 cup plus 1 tablespoon crème fraîche

　　

Step 1

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.

　　

Step 2

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 crimp as desired. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 3

Preheat oven to 400°F. Line shell with parchment, and fill with pie weights or dried beans. Bake 10 minutes. Remove weights and parchment. Bake until pale golden brown, 5 to 8 minutes more. Transfer to a wire rack to cool slightly. Reduce heat to 375°F.

　　

Step 4

In a medium bowl, sprinkle peaches with granulated sugar and remaining pinch of salt; gently toss to coat. Let stand 15 minutes. Spread 2 tablespoons crème fraîche over bottom of crust; sprinkle with one-third crumb mixture. Arrange peaches on top; spread or dot with remaining 3 tablespoons crème fraîche. Sprinkle with remaining crumb topping.

　　

Step 5

Bake pie until crème fraîche is bubbling and crumb topping is golden brown, about 50 minutes. Cover edge of crust with a foil ring (see page 324) if it browns too quickly. Let pie cool on a wire rack at least 20 minutes. Serve warm or at room temperature.

　　Martha Stewart's New Pies and Tarts