Crème Fraîche Peach and Berry Pie
- 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.