1 baked 8-9 inch pie shell
1/4 cup confectioners? sugar
1/4 teaspoon baking powder
Pinch of salt
3 to 6 tablespoons all-purpose flour
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 creme fraiche
Make streusel: Stir confectioners? sugar, 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; set aside.
Make the filling: Sprinkle quartered peaches with sugar (two tablespoons will make a just-barely-sweeteened pie; add the other two for a still not overly-sweet but sweeter pie) and salt. Let sit for 10 minutes. Spread two tablespoons creme fraiche 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 cr?me fra?che on the peaches and sprinkle with remaining streusel.
Bake the pie: Until the creme fraiche is bubble 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.
I stored this in the fridge, due to the cr?me fra?che, and found that I liked it even better cold, with the flavors better married.