Peach Lime And Cardamom Sauce Food

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SUMMER PEACH PIE WITH VANILLA AND CARDAMOM



Summer Peach Pie with Vanilla and Cardamom image

Provided by Jeanne Thiel Kelley

Categories     Food Processor     Dairy     Fruit     Dessert     Bake     Fourth of July     Backyard BBQ     Peach     Vanilla     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

2/3 cup plus 2 teaspoons sugar
1/2 vanilla bean, cut crosswise into 1/2-inch pieces
3 tablespoons unbleached all purpose flour
1 teaspoon (scant) ground cardamom
3 3/4 pounds firm but ripe unpeeled peaches, halved, pitted, each half cut into 4 slices (about 10 cups)
2 Best-Ever Pie Crust dough disks
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
Whipping cream (for glaze)
Vanilla ice cream

Steps:

  • Position rack in bottom third of oven and preheat to 400°F. Combine 2/3 cup sugar and vanilla bean in processor; blend until vanilla bean is very finely minced. Sift vanilla sugar through strainer into large bowl; discard any large bits in strainer. Mix flour and cardamom into vanilla sugar. Add peaches to flour-sugar mixture and toss gently to coat.
  • Roll out 1 pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1/2 inch. Spoon peach mixture into crust; dot with butter. Roll out second pie crust disk on lightly floured surface to 12-inch round. Drape dough over peach filling; trim overhang to 1 1/2 inches. Fold top and bottom edges under, pressing together to seal. Crimp edges decoratively. Using small sharp knife, cut 2-inch-long X in center of top crust to allow steam to escape. Brush crust lightly with whipping cream; sprinkle with remaining 2 teaspoons sugar.
  • Place pie on rimmed baking sheet. Bake until crust is golden, peaches are tender, and juices bubble thickly through cut in top crust, about 1 hour 15 minutes. Transfer pie to rack and cool until lukewarm, about 2 hours.
  • Serve pie lukewarm or at room temperature with vanilla ice cream.

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