Peach and Crème Fraîche Pie

Peach and Crème Fraîche Pie
Recipe from Smitten Kitchen (http://smittenkitchen.com/2009/07/peach-and-creme-fraiche-pie/)

1 regular pie crust (not deep dish)

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

Filling:
1 ½ pounds (4 to 5 medium) ripe yellow peaches, pitted and quartered
2-4 tablespoons granulated sugar (depending on desired sweetness)
Pinch of salt
5 tablespoons of crème fraîche

To make the streusel, mix sugar, baking powder, salt and 3 tablespoons of flour in a bowl.  Add the butter, then combine everything together with a pastry cutter or fork until the mixture has come together as coarse crumbs.  Add up to 3 more tablespoons of flour if necessary.  Set aside.

Bake empty pie crust at 400 degrees for approximately 15 minutes, or until it’s golden brown.  Put on a wire rack to cool and lower oven temperature to 375 degrees.

Sprinkle peach quarters with the sugar and salt then let sit for 10 minutes (add up to 4 tablespoons if you want a sweeter pie, less if not).  Spread two tablespoons of crème fraîche on the bottom of the pie shell, then layer a 1/3 cup of the streusel mixture over that.  Put the peaches into the pie crust in a single layer, fanning them out in a decorative pattern.  Distribute the remaining 3 tablespoons of crème fraîche over the peaches before sprinkling everything with the remaining streusel mixture. 

Bake the pie for approximately 50 minutes, until the streusel is golden brown and the crème fraîche is bubbling.  If the crust starts to brown too much, cover just the crust with foil.  Let cool for 15 minutes before devouring, and store leftovers in the fridge.