• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Recipes / 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
    • Vanilla Rooibos Peach Ice Cream Floats

    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.*

    No ratings yet

    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

      You might also like...

      « Melon with Lime, Feta and Mint
      Orzo Pasta Salad with Roasted Cherry Tomatoes, Basil & Ricotta Salata »

      Get new recipes by email

      Please wait...

      Thanks for subscribing!

      the cover of the award-winning cookbook, Alternative Baker

      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

      Leave a comment and rating Cancel reply

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




      Primary Sidebar

      Welcome

      Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

      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 →

      Get new recipes by email

      Please wait...

      Thanks for subscribing!

      the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

      My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

      Fresh from the blog

      How to Build a Vibrant Summer Cheese Board

      Basil Butter

      Gluten-Free Strawberry Shortcake

      Gluten-Free Madeleines

      Footer

      Instagram

      #peachseason has me craving this cobbler that’s #peachseason has me craving this cobbler that’s GF, paleo-friendly, and vegan! 

Made with almond, cassava and tapioca flours, these biscuits have a crusty tops and floofy middles. Combine them with tender roasted peaches and a scoop of vanilla ice cream for a cozy early summer dessert. 

#glutenfreebaking #peachcobbler #paleobaking 
https://bojongourmet.com/vegan-paleo-peach-cobbler-gluten-free/
      Sending everyone out there a hug in the form of th Sending everyone out there a hug in the form of this GF strawberry shortcake🍓

These beauties are made with the same dough as the GF almond flour scones I shared earlier this month. 

Cut the dough into round biscuits, bake them until the tops are golden and craggy, then smother them in whipped cream and honey-kissed berries. 

For dairy-free / vegan, make the biscuits with plant butter, coconut milk, and a flax egg and top with rich coconut yogurt such as @culinayogurt. 

#shortcake #strawberryshortcake #strawberryseason #f52farmstand #bojongourmet #glutenfreebaking #gfbaking 

https://bojongourmet.com/gluten-free-strawberry-shortcake/
      Cherry recipe du jour because #cherryseason: roast Cherry recipe du jour because #cherryseason: roasted cherry ice cream sandwiches with GF double chocolate buckwheat cookies 😋

Here fresh cherries are roasted in sugar and bourbon, pitted and chopped, and mixed with more bourbon. This process releases water and condenses flavor, making a chunky compote that stays soft when frozen into a vanilla ice cream base. 

When sandwiched between these super-chocolatey cookies, the effect is downright addictive. And just the thing for the warm weather we’re currently having in California!☀️

Bojon appétit! 

https://bojongourmet.com/roasted-cherry-ice-cream-sandwiches-with-salted-double-chocolate-buckwheat-cookies-gluten-free/

#chocolatelovers #icecream #icecreamsandwich
      Serving up some cherry ins-PIE-ration 🍒 this hu Serving up some cherry ins-PIE-ration 🍒 this hump day. 

This GF cherry pie combines my fave flaky GF pie crust with fresh sweet cherries kissed with GF whiskey and spices. Sublime served warm with a scoop of ice cream on top! 

https://bojongourmet.com/spiced-bourbon-cherry-pie-gluten-free/

#cherrypie #glutenfreepie #cherryseason🍒 #gfbaking
      Next up for 🍒 week: gluten-free cherry clafouti Next up for 🍒 week: gluten-free cherry clafoutis! 

This French baked custard studded with juicy cherries infused with brandy or whiskey sits somewhere between a dutch baby and a pudding cake. Fresh cherries meet vanilla scented almond flour batter in this easy peasy summer dessert. Bliss!

For dairy-free, replace the milk and cream with full-fat coconut milk and use vegan butter. 

Bojon appétit! 🍒

#clafoutis #cherryseason #f52farmstand #howisummer #glutenfreebaking 

https://bojongourmet.com/gluten-free-cherry-clafoutis/
      It’s cherry season in California so I’m sharin It’s cherry season in California so I’m sharing a few favorite ways to use them from TBG this week. 🍒

Up first: tart cherry Eton mess with poppyseed almond meringues

These lightly caramelized meringues have a delightful crunch against tangy whipped yogurt and tart cherry compote. Pretty much my dream dessert right here! 

Use sweet cherries if sour cherries aren’t available. Use rich coconut yogurt instead of dairy to make this DF. 

#cherryseason🍒 #glutenfreedessert #f52farmstand #sourcherries 

https://bojongourmet.com/tart-cherry-eton-mess-poppy-seed-almond-meringues/

      Navigation

      • Recipe Finder
      • Cookbook
      • About
      • In the Press

      Get new posts in your inbox

      Please wait...

      Thanks for signing up!

      This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

      • Facebook
      • Instagram
      • Pinterest

      More Bojon

      • Learn with Me
      • Work With Me
      • Portfolio

      Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack