This peach and crème fraîche pie is a great summer pie. It’s nice to have a peach pie with a slightly different twist, i.e., the crème fraîche. The baking time was perfect.
I did need to put foil around the edges of the crust to prevent it from getting too dark.
My only concern is that the crumb topping, although I refrigerated it, didn’t look like a crumb topping after baking. It more or less “cooked down” into the pie and only a little remained on top. This didn’t affect the flavor or appearance in any way. I think this was a result of the pie being baked at such a high temperature.
The pie cooled on a rack for 20 minutes, but it really needed at least an hour before it could be served.