Peach and creme-fraiche pie

This week I am all about Farmers Market food for dinner!
Pink dahlias as a center-piece
 Radishes with homemade salted butter
 Slow-roasted tomatoes tossed with sea salt and olive oil
Peach and creme-fraiche pie with streusel-topping, adapted from Martha Stewart's recipe.  I used Deb's (from Smitten Kitchen) pie crust recipe.  Delicious!  It's even better the second day after the flavors have settled.

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