• Partnered with
  • Easy
  • Makes 26 cm
  • 45 mins prep
  • 55 mins cook

Peach, vanilla and crème fraîche pie

Peach, vanilla and crème fraîche pie

Nici Wickes' peach pie recipe is so quick and easy to make, even if you make your own pastry. The vanilla-scented peaches combine beautifully with the slightly tart crème fraîche


Easy flaky pastry

  • 1 cup plain flour
  • 1 tbsp sugar
  • pinch of salt
  • 110 g butter, chilled and cubed
  • 1/2 cup ice-cold water


  • 1/4 cup icing sugar
  • 1/4 tsp baking powder
  • pinch of salt
  • 6 tbsp flour
  • 55 g chilled butter


  • 100 g crème fraîche
  • 4 - 6 peaches, quartered and pitted
  • 3 tbsp brown sugar
  • pinch of salt
  • 1 tsp vanilla extract


Easy flaky pastry

  1. Sift the flour, sugar and salt in a large mixing bowl. Rub in the butter with your fingertips (or use a food processor) until pea-sized butter lumps are still visible.
  2. Drizzle in ¼ cup of water with one hand, working it in with the other. Work the pastry briefly, adding more water until it comes together. Don’t overwork the pastry – you ought to still see lumps of butter. Pat into a disc, then wrap and chill for 30 minutes prior to using.

Peach, vanilla and crème fraîche pie

  1. Roll out the easy flaky pastry (recipe above) to fit a shallow pie plate. Trim the edges, or don’t for a more rustic look, then prick the base with a fork all over. Chill for 10 minutes.
  2. For the crumble, combine the icing sugar, baking powder, salt and flour together in a small bowl. Rub the cold butter into the flour mixture until it resembles coarse crumbs. Set aside.
  3. Preheat oven to 220°C. Par bake the chilled pastry in the middle of the oven for 12 minutes or until beginning to colour, then remove.
  4. Spread half the crème fraîche over the base. Sprinkle over one-third of crumble.
  5. For the filling, sprinkle the peaches with the sugar, salt and vanilla, then distribute evenly on top of the pie. Add the remaining crumble and dot with the remaining crème fraîche.
  6. Reduce oven temperature to 200°C and bake for 35-45 minutes or until the crumble topping and pastry is golden brown. Cool for at least 15 minutes before serving, or do what I do and serve cold (my favourite) with whipped cream.

This recipe first appeared in New Zealand Woman's Weekly.

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