Summer Peach Pie With Vanilla And Cardamom Food

SUMMER PEACH PIE WITH VANILLA AND CARDAMOM

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.

PEACH CREAM PIE I

Steps:

• Line a 9 inch pie pan with crust. Place peaches in the unbaked pie shell.
• Cream together the sugar and butter or margarine. Add the egg, flour, and vanilla; mix together completely. Spread this mixture over the top of the peaches.
• Bake at 300 degrees F (150 degrees C) for 1 hour.

VANILLA PEACH PIE

Steps:

• Position rack in lowest third of oven and preheat to 400°F. Combine peaches, 1/2 cup sugar, brown sugar, flour and cardamom in large bowl. Scrape in seeds from vanilla bean; discard bean. Toss to blend well. Let stand until dry ingredients are moistened, about 15 minutes.
• Roll out 1 pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch. Spoon peach filling into crust, mounding slightly in center. Roll out second pie-crust disk to 12-inch round. Drape crust over filling. Trim overhang to 3/4 inch. Fold edge of top and bottom crusts under, pressing to seal. Crimp edges decoratively. Cut 4 slits in top crust to allow steam to escape during baking. Brush crust lightly with whipping cream. Sprinkle with remaining 1 tablespoon sugar.
• Place pie on baking sheet. Bake 45 minutes. Cover crust edges with foil to prevent overbrowning. Continue to bake until crust is golden and juices bubble thickly, about 1 hour longer. Cool completely on rack.