Tuesday, August 21, 2007
In a lucky moment, the peaches I purchased from our sub-par grocery store actually ripened up very nicely. I used them in this peach and creme fraiche pie. It was WON-DER-FUL. The bottom crust is pate sucree (basically more butter and sugar than a traditional pie crust) and the top is a streusal topping. Little dollops of creme fraiche under and on top of the peaches melt with the peach juices to make a creamy custard. I didn't have creme fraiche on hand, so substituted sour cream and the results were great. I will definitely be making this again before the good summer peaches are gone.