peach and crème fraîche pie
Inadvertently, has become my girl this week as I’ve been floundering around trying to figure out what to do with my seasonal produce that a) I haven’t done before and b) doesn’t require any great amount of fussing. Or work. Or adherence to recipes. (Okay, that last part may be more of a than a Martha thing, but you won’t tell her, right?) The was good and well enough for a Wednesday night, but did little to help me turn last week’s languishing South Jersey peaches into something better. (Who forgets they have almost two pounds of farm fresh peaches in their fridge? Guilty as charged.)
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 recipe
- , chilled for at least an hour in the fridge
- 1/4 cup confectioners’ sugar
- 1/4 teaspoon baking powder
- Pinch of salt
- 3 to 6 tablespoons all-purpose flour (I needed the latter amount to get this into a crumble)
- 1/4 cup cold (1/2 stick) unsalted butter, cut into pieces
- 1 1/2 pounds ripe (4 to 5 medium) yellow peaches, pitted and quartered
- 2 to 4 tablespoons granulated sugar
- Pinch of salt
- 5 tablespoons crème fraîche*