Comments on: peach and crème fraîche pie

By: Tatiana

Tatiana — Tue, 29 Sep 2009 02:35:50 +0000

I am currently baking this pie in my oven as we speak. Overcome with excellent peaches I surprised myself last night by making the pie crust as per your instructions, and whipped up the rest tonight. Since I’m a bit disorganized this took a while. I’ll post taste notes later this evening. :)

By: Maggie

Maggie — Mon, 14 Sep 2009 21:23:15 +0000

Oh my goodness, this pie is fantastic! Thought it was much better cold the next day, but not only does it taste great, it looks so pretty too with the cooked peaches and crumble topping! Definitely going to make this again. Your pie crust walk-through was so helpful as well–now I have a go-to recipe for pie crusts!

By: Mark Boxshus

Mark Boxshus — Fri, 11 Sep 2009 21:30:16 +0000

I made this some time ago, and I must tell you that it is absolutely out of this world. Who would have thought this combination would work. DE-LISH

By: Kelley

Kelley — Wed, 09 Sep 2009 18:12:36 +0000

Awesome! I made this as a tart with the unshrinkable tart shell. I added some ground almonds to the dough for the shell. I used whole wheat flour for the streudel (out of plain), and the whole thing tasted so amazing that I was sad when it was gone. Luckily our local farmer’s market has a fabulous peach vendor. This is a recipe I’ll end up memorizing. Thanks so much for posting it!

By: Agnes Szucs

Agnes Szucs — Mon, 07 Sep 2009 16:52:42 +0000

I made this some time ago. I think it could use a bit of cinnamon mixed in with the peaches. Here in Hungary it so common to use ground cinnamon in most every kind of fruit pie.
I made the mistake of using too little salt in the dough. But aside from this it turned out very well. Thanks for sharing this recipe.

By: Erica

Erica — Thu, 03 Sep 2009 20:04:20 +0000

I made a test version of this and it turned out so so. Mostly I think because my peaches were not quite ripe enough and it was my first time making a pie crust. It didn’t taste awful, but there wasn’t any stand out flavour.

Trying again for a cottage trip this weekend and I think it will be much better! Crust looks like it has bigger butter chunks, my peaches are ripe and I got a tangier creme fraiche. Also going to dr the streudel with a bit of cinnamon. :)

By: Melissa

Melissa — Wed, 02 Sep 2009 18:36:30 +0000

Hello there! Went peach picking with the kids and had to find ways to use up the 20lbs of peaches we bought. I have “lurked” around your sight for over two years. Everything you make looks sooo good. This weekend was the first time I made something. I tried the peach cupcakes-they were f-a-b-u-l-o-u-s. Then this pie. Yum. I just finished 2 (small) slices. Trust me they would have been bigger but I have to save some for the rest of the family. Congrats on your soon-to-be new addition!

By: sarah

sarah — Mon, 31 Aug 2009 13:56:16 +0000

I made this because I had a lot of peaches to use up, and saw this recipe the same day I need a gift that said “thanks for letting me crash at your beach condo!” The hosts have lots of guests (who doesn’t want to stay at a beach condo?) so I thought they’d like having some extra pie in the fridge for all the company they have over.

I made it without tasting it first, but I wasn’t nervous because it was a beautiful looking pie. (Certainly one of the prettiest I’ve ever made.) It turns out that it tasted even better than it looked. My hosts RAVED about this pie, and I’ve gotten a bunch of requests for the recipe.

Oh – I made it using a frozen pie shell from Whole Foods. I didn’t parbake it; instead, I just let it sit on the counter while I prepared the peaches and other ingredients. (I cheat, therefore I am.)

Now I’m off to buy more peaches so I can make one for myself.

Thanks, Deb!!

By: Allison

Allison — Mon, 31 Aug 2009 05:24:40 +0000

This might be the best pie I’ve ever made. This comes out much less runny/mushy than you’d expect – not at all, actually. It holds together unlike any other fruit pie I’ve made. And it tastes lovely. Make it right now!

By: Karen

Karen — Sun, 30 Aug 2009 23:56:10 +0000

This is worth bookmarking. I normally am not a fan of fruit pies because of the textural mush factor – but this bypasses that issue by calling for the peaches only to be quartered. I added lemon zest to the filling and it contributed a bit of brightness and tartness to the tangy and sweet. Very nice. Especially cold and leftover. Thanks Deb.