peach and crème fraîche pie

INGREDIENTS

• 1/2 recipe
• , chilled for at least an hour in the fridge
• 1/4 cup confectioners’ sugar
• 1/4 teaspoon baking powder
• Pinch of salt
• 3 to 6 tablespoons all-purpose flour (I needed the latter amount to get this into a crumble)
• 1/4 cup cold (1/2 stick) unsalted butter, cut into pieces
• 1 1/2 pounds ripe (4 to 5 medium) yellow peaches, pitted and quartered
• 2 to 4 tablespoons granulated sugar
• 5 tablespoons crème fraîche*