this pie used that sweet pâte sucrée crust my hubs loved so much from the cherry galette a few weeks ago... it was a great balance with the tartness of the crème fraîche and the tenderness of the ripe peaches..all topped off with a tasty crumble that bakes to a golden brown.
ease of recipe: pretty easy, but a lot of steps (more than your average fruit pie)
tastiness: delicate and perfect with a glass of muscato
make it again? sure
How are you guys not fat yet? Or do you do it like me, and only eat pie for dinner. :)
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