Peach and Crème Fraîche Pie (or Crumble)

From 6 Bittersweets
Adapted from Smitten Kitchen

NOTE: You can either make a pie like Deb or leave out the bottom crust and make a crumble like I did.

Your favorite single-crust pie dough, chilled for at least an hour in the fridge

Streusel
1/4 cup confectioners’ sugar
1/4 teaspoon baking powder
1 T vanilla sugar (why not use it since I make it myself?)
1/8 teaspoon cinnamon (I couldn't help it)
Pinch of salt
3/4 cup all-purpose flour
(I had to up this from the original 3-6 tablespoons to get the mixture to crumble consistency)
1/4 cup cold (1/2 stick) unsalted butter, cut into pieces

Filling
1 1/2 pounds ripe (I used 2 large and 2 medium) yellow peaches, pitted and quartered
5 tablespoons granulated sugar (Upped this a teeny bit too ^_^)
Pinch of salt
5 tablespoons crème fraîche

Prepare pie dough: Roll out pie dough to about 1/8-inch thick and fit into a regular (not deep dish) pie plate, 9 1/2 to 10 inches in diameter. Trim edge to 1/2 inch; fold under and crimp as desired. Pierce bottom of dough all over with a fork. Transfer to freezer for 30 minutes. Preheat oven to 400°F right before you take it out.

Make streusel: Stir sugars, cinnamon, baking powder, salt and three tablespoons flour together in a small bowl. Add bits of cold butter, and either using a fork, pastry blender or your fingertips, work them into the flour mixture until it resembles coarse crumbs. Add additional flour as needed; I needed to double it to get the mixture crumbly. Set aside.

Par-bake crust: Tightly press a piece of aluminum foil against frozen pie crust. From here, you ought to fill the shell with pie weights or dried beans, or you can wing it like certainly lazy people we know, hoping the foil will be enough to keep the crust shape in place. Bake for 10 minutes, then remove carefully remove foil and any weights you have used, press any bubbled-up spots in with the back of a spoon, and return the crust to the oven for another 5 to 8 minutes, or until it is lightly golden brown. Transfer to a wire rack to cool slightly. Reduce oven temperature to 375°F.

NOTE: Deb of Smitten Kitchen explained that the par-baking isn't absolutely necessary since this pie probably wouldn't become soggy even without it.

Make the filling: Sprinkle quartered peaches with sugar and salt. Let sit for 10 minutes. Spread two tablespoons crème fraîche in bottom of par-baked pie shell, sprinkle with one-third of the streusel and fan the peach quarters decoratively on top. Dot the remaining three tablespoons of crème fraîche on the peaches and sprinkle with remaining streusel.

Bake the pie: Until the crème fraîche is bubbling and the streusel is golden brown, about 50 minutes. Cover edge of crust with a strip of foil if it browns too quickly. Let cool on a wire rack at least 15 minutes before serving.

NOTE: Deb recommended storing this in the fridge due to the crème fraîche and because it tasted even better cold. I didn't get a chance to try this since I took the pie to work but will happily take excuse to make it again!
instructions.