Peaches and Cream Pie

Side note, in later weeks, this pie nearly burned down my apartment.

Adapted from Martha.

Ingredients

--Pate Sucre--

1 1/4 cups all-purpose GF flour
2 tablespoons granulated sugar
1/2 cup cold (1 stick) unsalted butter, cut into pieces
1 large egg yolk, lightly beaten
2 tablespoons ice water

 

--Struesel--

1/4 cup confectioners' sugar
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 cup cold (1/2 stick) unsalted butter, cut into pieces

 

--Filling--

1 1/2 pounds ripe (4 to 5 medium) yellow peaches, pitted and quartered
5 tablespoons whipped cream

Instructions

1. Crust first! Pulse flour and sugar in your mixing bowl with the paddle attachment to combine. Add butter in tablespoon sized pieces until your mixture looks like coarse meal. Add egg yolk.

With the mixer running on medium, add the ice water in a steady stream until everything holds together.

Press into pie dish and refrigerate at least an hour.

2. Now for struesel! In a small bowl, combine sugar, flour, and baking powder. Cut in butter until it looks like crumbs. Set aside.

3. Preheat to 400 degrees. Stab pie crust with a fork all over. Bake for 10 minutes, stab again if necessary, then bake for another 5-10 minutes until golden brown. Turn the oven down to 375.

4. Now for the filling! Chop and pit peaches.

Put them in a bowl.

5. Spread 2 tablespoons of whipped cream across the bottom of the crust, sprinkle with 1/3 of the streusel. 

 

 

Arrange peaches on top. Top with remaining 3 tablespoons of whipped cream and sprinkle with remaining streusel.

6. Bake pie until creme fraiche is bubbling and streusel is golden brown, about 50 minutes. Mine bubbled over, so you might want to put a tray underneath. It'll taste better than it looks.

 Enjoy!


- Jezebel