Crème Fraîche Peach and Berry Pie

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Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 2 teaspoons baking powder
  • 2 sticks (1/2 pound) unsalted butter, cut into tablespoon
  • 1 cup crème fraîche
  • 3 cups fresh peaches - peeled, pitted, and sliced
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries

  • In a food processor, combine the flour, salt and baking powder; pulse to blend. Add the butter and pulse until it is in 1/2-inch chunks. Add the crème fraîche and pulse just until evenly moistened.

  • Transfer the soft crumbly mixture to a sheet of plastic wrap and press the crumbs together. Pat the pastry into 2 disks. Wrap and refrigerate until chilled.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.

  • Bake 45 minutes in the preheated oven, until crust is golden brown.