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    Home / Desserts / Pies & Tarts

    Nectarine Crème Fraîche Pie

    Published Sep 1, 2012

    Jump to Recipe Print Recipe

    pie in a pie dish

    Like the heroine of a trashy romance novel, my breath caught in my throat when I saw Smitten Kitchen's peach crème fraîche pie. My pulse quickened. My heart thudded. I felt a stirring deep within (hunger pangs). This pie was... my destiny!

    pie crust

    But peaches were apparently not my destiny. Either it was a bad year for peaches, or I missed the good ones while I was off frolicking in Mendocino, the Sierras, and Nantucket this July and August.

    nectarine halves

    Luckily, there were nectarines. Hunter Orchards, a small, organic farm in Northern California, grows some of the best stone fruit around. Their nectarines tend to be on the small side, but their flavor is massively sweet, their flesh dense and juicy. I picked up a combination of white and yellow nectarines for this pie, which, when baked, create an pretty, multi-hued mosaic reminiscent of a summer sunset.

    nectarines in a bowl

    Whereas the typical lattice or double crusted pie calls for 3 or 4 pounds of fruit,this only asks for 1 1/2 pounds, which I like because I get to eat the rest for breakfast with greek yogurt and maple bourbon brown butter granola.

    fruit in a bowl

    The title caught my eye first (crème fraîche in pie?!), then the mouthwatering photograph (with streusel?!), but it was my curiosity of the recipe that clinched it. This pie is most unique. A bit of crème fraîche gets spread in the bottom of a par-baked pie shell, then topped with a bit of simple streusel.

    pie crust

    Quartered nectarines go over that, and the rest of thecrème fraîche tops the fruit, followed by the remaining streusel.

    side shot of pie in dish

    As it bakes, the components meld together beautifully.Sandy streusel bakes into a nubby top layer, the pink and yellow fruit peeking though.A flaky, bronzed crust holds juicy chunks of fruit surrounded by creamy custard that oozes as you cut into the pie and shards of crust shatter everywhere. Juicy chunks of nectarine, their flavor concentrated in the heat of the oven, taste of late summer's golden sunlight. It's enough to make anyone fall desperately in love.

    nectarine topping on pie

    I added a bit of vanilla bean and lemon zest to the sugar, and followed Deb's suggestions to add more sugar to the fruit and more flour to the streusel. I find this pie perfectly sweetened, the ultimate showcase for intensely flavorful fruit. I'm eager to try it with other fruit and dairy combinations, like berries with mascarpone, or apricots flavored with almond.

    pie before baking

    This brilliant recipe is so satisfying to put together (and to eat!); I urge you make it straight away, before the rest of summer's stone fruit goes the way of the peaches.Many thanks to Martha Stewart for the original recipe, and to Deb for adapting and capturing it so beautifully.

    creme fraiche pie with slice taken out

    More Peach Recipes:

    • (Gluten-Free) Nectarine Plum Almond Upside-Down Cake
    • Vanilla Brown Butter Peach Buckle
    • Berry Peach Oven Pancake

    More Pie Recipes:

    • Apricot Cherry Fold-Over Pie
    • Meyer Lemon Buttermilk Pie
    • Berry Crumble Pie
    • Gluten Free Sorghum Bourbon Pecan Pie

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this nectarine and creme fraiche pie recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 vote

    Nectarine and Crème Fraîche Pie

    Print Recipe Pin Recipe
    A delicious nectarine pie, you need to try!
    Alanna Taylor-Tobin
    Prep Time: 20 minutes
    Cook Time: 1 hour 10 minutes
    Chilling time: 1 hour 10 minutes
    Total: 2 hours 40 minutes
    Servings: 8 to 10 servings (makes one 9" pie).

    Ingredients

    Flakiest, all-butter pie crust:

    • 3/4 cup all-purpose flour
    • 1/2 cup whole spelt (or whole wheat pastry)flour
    • 1/2 teaspoon fine sea salt
    • 4 ounces cold, unsalted butter, in 1/2" dice (8 tablespoons/1 stick)
    • 2 tablespoons buttermilk or crème fraîche
    • 2 tablespoons ice water, more as needed

    Streusel:

    • 1/4 cup powdered sugar
    • 1/4 teaspoon baking powder
    • big pinch salt
    • 6 tablespoons all-purpose flour
    • 2 ounces unsalted butter, cold, cut into cubes (4 tablespoons/half a stick)

    Nectarine Crème Fraîche Filling:

    • 1 1/2 pounds ripe nectarines or peaches, pitted and quartered (5 or 6 medium)
    • 1/4 cup granulated sugar
    • seeds from 1/2 vanilla bean
    • zest of 1/4 of a lemon
    • pinch salt
    • 6 tablespoons crème fraîche, divided use

    Instructions

    Make the crust:

    • In a large bowl, stir together the flours, sugar and salt. Scatter the butter pieces over the flour, and rub in with your fingertips until the mixture resembles sand with lots of pea-sized butter chunks. Stir together the buttermilk and ice water. Drizzle this mixture over the flour mixture, 1 tablespoon at a time, tossing with a rubber spatula, until the dough will hold together when you give it a squeeze, adding more ice water by the teaspoon directly to the dry bits as needed.

    You can call it here, or you can do either or both of the steps below for extra flake:

      Option 1 - fraisage:

      • Dump the dough out onto a counter, divide it roughly into 8 portions, and fraisage by dragging a portion of dough across the counter using the heel of your hand. Scrape up the dough (a metal bench scraper works well here), gently press it into a ball and flatten into a disc. Slip it into a plastic bag, and chill for at least 30 minutes or up to 2 days.

      Option 2 - roll, fold, roll:

      • On a lightly floured surface, roll the chilled dough out into a rough square that is about 1/4" thick. Fold it in thirds like you're folding a letter, then roll up from a skinny end into a loose spiral. Gently press to flatten it slightly, and chill for 30 minutes to 1 hour.
      • Remove the dough from the fridge, unwrap, and place on a lightly floured surface. Roll out the dough into a 12" circle, dusting the dough lightly with flour as needed, rotating and flipping it to prevent it from sticking. Ease the dough into a 9" glass pie plate, fit it into the corners, and trim it to a 1" overhang. Fold the overhang under, and flute the crust by pressing it between the thumb of one hand and the index finger and thumb of the other hand. Prick the dough all over with a fork.
      • Chill the crust for 20 minutes, then freeze it for at least 20 minutes, until solid.
      • Position a rack in the lower third of the oven and preheat to 400º.
      • Place the frozen crust on a rimmed baking sheet. Line it with a piece of parchment paper or foil, and fill with pie weights, dry beans, or clean pennies, pressing the weights into the sides and corners of the crust.
      • Bake the crust for 15-20 minutes, until the dough will hold its shape when you lift off the parchment, then remove the weights and parchment and bake until the bottom is dry and lightly golden, about 5 minutes longer. Reduce the oven temperature to 375ºCool the crust slightly.

      While the crust bakes, make the streusel:

      • In a medium bowl, combine the powdered sugar, baking powder, salt and flour. Add the butter cubes, and work with your fingers or a pastry blender until it begins to clump together. Set aside.

      While the crust cools, make the filling:

      • In a large bowl, rub the vanilla bean seeds, lemon zest and salt into the sugar until combined. Toss in the nectarines to coat, and let sit 10 minutes.

      Assemble the pie:

      • Spread 2 tablespoons of thecrème fraîche in the bottom of the cooled pie crust. Sprinkle 1/3 of the streusel over thecrème fraîche. Arrange the quartered nectarines over the streusel, nestling them into a single layer, and top with any extra juices. Dot with the remainingcrème fraîche, then sprinkle with the remaining streusel.

      Bake the pie:

      • Criss-cross two long pieces of foil on a baking sheet, set the assembled pie in the middle, then fold the foil up and over the crust, scrunching as necessary so that the foil just covers the crust and leaves the filling exposed. Bake the pie until the fruit is bubbling, 50 minutes. Let cool to warm, then serve warm or at room temperature.
      • The pie is best the day it has been baked, but will keep for a few days in the fridge. I like to re-warm slices in the oven or toaster oven before serving.

      Notes

      Adapted from Deb who adapted it from Martha.
      I like this pie best shortly after being baked, when it has cooled but has not been out of the oven long enough that food safety standards insist that it must be refrigerated (though I'm not above eating slices straight from the fridge).
      The crust can be par-baked in advance and stored for a few days in the fridge, and the streusel can be made a day ahead and stored at room temperature.
      You may wish to make a double batch of pie dough, especially if you do the fraisage and folding options described below for extra flake, and save half of it in the freezer for a future pie.
      You can make your own crème fraîche by stirring 1 tablespoon buttermilk into 1 cup of heavy cream. Cover and let sit at room temperature for 24 hours until thickened. Stir, then refrigerate for up to a week or two.
      This is the only pie I've ever made whose crust threatened to burn before the filling baked; I added foil halfway through. Next time, I would cover the crust with foil before adding the filling, as I instruct below, to prevent it from getting so deeply caramelized.
      Use any flavorful, ripe but firm peaches or nectarines in this pie.
      Nutritional values are based on one of eight servings.

      Nutrition

      Calories: 342kcalCarbohydrates: 38gProtein: 4gFat: 20gSaturated Fat: 12gCholesterol: 51mgSodium: 167mgPotassium: 220mgFiber: 3gSugar: 17gVitamin A: 870IUVitamin C: 4.8mgCalcium: 32mgIron: 1.4mg
      Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

      Nectarine and Crème Fraîche Pie

      Adapted from Deb who adapted it from Martha

      I like this pie best shortly after being baked, when it has cooled but has not been out of the oven long enough that food safety standards insist that it must be refrigerated (though I'm not above eating slices straight from the fridge). The crust can be par-baked in advance and stored for a few days in the fridge, and the streusel can be made a day ahead and stored at room temperature.You may wish to make a double batch of pie dough, especially if you do the fraisage and folding options described below for extra flake, and save half of it in the freezer for a future pie.

      You can make your own crème fraîche by stirring 1 tablespoon buttermilk into 1 cup of heavy cream. Cover and let sit at room temperature for 24 hours until thickened. Stir, then refrigerate for up to a week or two.

      This is the only pie I've ever made whose crust threatened to burn before the filling baked; I added foil halfway through. Next time, I would cover the crust with foil before adding the filling, as I instruct below, to prevent it from getting so deeply caramelized. Use any flavorful, ripe but firm peaches or nectarines in this pie.

      Makes one 9" pie, 8-10 servings

      Flakiest, all-butter pie crust:
      3/4 cup all-purpose flour
      1/2 cup whole spelt (or whole wheat pastry) flour
      1/2 teaspoon fine sea salt
      4 ounces (8 tablespoons/1 stick) cold, unsalted butter, in 1/2" dice
      2 tablespoons buttermilk or crème fraîche
      2 tablespoons ice water, more as needed

      Streusel:
      1/4 cup powdered sugar
      1/4 teaspoon baking powder
      big pinch salt
      6 tablespoons all-purpose flour
      2 ounces (4 tablespoons/half a stick) of unsalted butter, cold, cut into cubes

      Nectarine Crème Fraîche Filling:
      1 1/2 pounds (5 or 6 medium) ripe nectarines or peaches, pitted and quartered
      1/4 cup granulated sugar
      seeds from 1/2 vanilla bean
      zest of 1/4 of a lemon
      pinch salt
      6 tablespoons crème fraîche, divided use

      Make the crust:
      In a large bowl, stir together the flours, sugar and salt. Scatter the butter pieces over the flour, and rub in with your fingertips until the mixture resembles sand with lots of pea-sized butter chunks. Stir together the buttermilk and ice water. Drizzle this mixture over the flour mixture, 1 tablespoon at a time, tossing with a rubber spatula, until the dough will hold together when you give it a squeeze, adding more ice water by the teaspoon directly to the dry bits as needed.

      You can call it here, or you can do either or both of the steps below for extra flake:

      Option 1 - fraisage:
      Dump the dough out onto a counter, divide it roughly into 8 portions, and fraisage by dragging a portion of dough across the counter using the heel of your hand. Scrape up the dough (a metal bench scraper works well here), gently press it into a ball and flatten into a disc. Slip it into a plastic bag, and chill for at least 30 minutes or up to 2 days.

      Option 2 - roll, fold, roll:
      On a lightly floured surface, roll the chilled dough out into a rough square that is about 1/4" thick. Fold it in thirds like you're folding a letter, then roll up from a skinny end into a loose spiral. Gently press to flatten it slightly, and chill for 30 minutes to 1 hour.

      Remove the dough from the fridge, unwrap, and place on a lightly floured surface. Roll out the dough into a 12" circle, dusting the dough lightly with flour as needed, rotating and flipping it to prevent it from sticking. Ease the dough into a 9" glass pie plate, fit it into the corners, and trim it to a 1" overhang. Fold the overhang under, and flute the crust by pressing it between the thumb of one hand and the index finger and thumb of the other hand. Prick the dough all over with a fork.

      Chill the crust for 20 minutes, then freeze it for at least 20 minutes, until solid.

      Position a rack in the lower third of the oven and preheat to 400º.

      Place the frozen crust on a rimmed baking sheet. Line it with a piece of parchment paper or foil, and fill with pie weights, dry beans, or clean pennies, pressing the weights into the sides and corners of the crust.

      Bake the crust for 15-20 minutes, until the dough will hold its shape when you lift off the parchment, then remove the weights and parchment and bake until the bottom is dry and lightly golden, about 5 minutes longer. Reduce the oven temperature to 375ºF. Cool the crust slightly.

      While the crust bakes, make the streusel:
      In a medium bowl, combine the powdered sugar, baking powder, salt and flour. Add the butter cubes, and work with your fingers or a pastry blender until it begins to clump together. Set aside.

      While the crust cools, make the filling:
      In a large bowl, rub the vanilla bean seeds, lemon zest and salt into the sugar until combined. Toss in the nectarines to coat, and let sit 10 minutes.

      Assemble the pie:
      Spread 2 tablespoons of thecrème fraîche in the bottom of the cooled pie crust. Sprinkle 1/3 of the streusel over thecrème fraîche. Arrange the quartered nectarines over the streusel, nestling them into a single layer, and top with any extra juices. Dot with the remainingcrème fraîche, then sprinkle with the remaining streusel.

      Bake the pie:
      Criss-cross two long pieces of foil on a baking sheet, set the assembled pie in the middle, then fold the foil up and over the crust, scrunching as necessary so that the foil just covers the crust and leaves the filling exposed. Bake the pie until the fruit is bubbling, 50 minutes. Let cool to warm, then serve warm or at room temperature.

      The pie is best the day it has been baked, but will keep for a few days in the fridge. I like to re-warm slices in the oven or toaster oven before serving.

      nectarine pie

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      Hungry for more?

      Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

      Learn more and find out where to buy →

      Reader Interactions

      Comments

      1. Tricia says

        July 13, 2022 at 12:02 pm

        Currently making this pie and wanted to note that the pie crust instructions says to “stir together the flours, sugar, and salt” but the ingredient list doesn’t include sugar.

        Reply

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      I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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      Is quiche pie? I hope so because it's #piday and Is quiche pie? 

I hope so because it's #piday and I'm sharing this cheesy spinach & leek quiche in a flaky gluten-free crust! 

The trick to getting a crisp crust is 
1. parbake the crust before adding the filling
2. brush the crust with egg white – this creates a barrier between the crisp crust and custardy filling
3. bake on the lower rack of the oven (preferably on a pizza stone if you've got one)

You'll get a golden, crisp bottom crust that keeps well for a couple of days in the fridge. 

Quiche filling & crust recipe linked @the_bojon_gourmet 

Happy #pieday my friends! 

https://bojongourmet.com/gluten-free-quiche/
      Next up for #piday: luscious GF & vegan chocolate Next up for #piday: luscious GF & vegan chocolate pie! 🍫

This recipe starts with a GF graham cracker crust (bonus points if you make it with my GF teff grahams!) 

Next add a creamy chocolate filling made in a blender with peanut butter (or cashew butter, almond butter, hazelnut butter, or tahini) 

Pipe the top with cashew cream and shower with chocolate shavings and graham crumbles. 

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/vegan-chocolate-pie-gluten-free/

#chocolatepie #veganbombs #plantbaseddesserts #pieday #veganpie #veganpies
      Counting down to #piday (3.14) with this GF & vega Counting down to #piday (3.14) with this GF & vegan key lime number. 💚

This no-bake pie tastes so fresh and bright. There's a toasty crust laced with cinnamon, coconut, and macadamia nuts. The creamy cashew filling is toe-curlingly tangy and just sweet enough. 

Both components are made in a blender with just a few minutes of active time and the pie keeps like a dream for days. 

Recipe linked @the_bojon_gourmet 

#keylimepie #plantbasedfoods #glutenfreepie #nobakedessert #paleodessert #f52farmstand 

https://bojongourmet.com/vegan-key-lime-pie-paleo/
      Twas a good week for cookies - but not much else! Twas a good week for cookies - but not much else! 

I had a pinched nerve in my ribs which felt like being stabbed in the side with a knife - so painful! This was probably caused by some overzealous (on my part) chiropractic work that had unintended consequences. 

Thank goodness for muscle relaxants and non-force chiros, I'm feeling much better after a very painful ~10 days! 

In other news, COOKIES. These oatmeal teff chocolate chip cookies were a late addition to my book, and I shared them on TBG 7 (!) years ago. 

I've been craving these cookies lately and wanted to see if they could be made refined sugar-free with coconut sugar (they can!) and I made some updates to the post body as well. 

Love love love the butterscotchy flavor of teff here, which pairs beautifully with chewy oats, toasty walnuts, and bittersweet chocolate. When perfectly underbaked, these stay moist and chewy for days. Or chill the dough balls and bake them off to order for warm, fresh cookies every day. Bojon appétit!

Recipe linked @the_bojon_gourmet. 
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#teff #teffflour #glutenfreecookies #alternativeflours #alternativebakerbook #alternativebaking
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Cat lovers here until purrther notice 😸😸

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      Is chocolate your love language? It's mine for sur Is chocolate your love language? It's mine for sure! 

I've rustled up 30 of my favorite GF chocolate treats on TBG. There's pie. There's cake. There are cookies, bars, and puddings.

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All recipes linked @the_bojon_gourmet 

https://bojongourmet.com/gluten-free-chocolate-desserts-recipes/

#chocolovers #chocolove #valentinesday2023

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