Prep: 20 minutes
Cook: 1 hour 10 minutes
Chilling time: 1 hour 10 minutes
Total: 2 hours 40 minutes
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.