Summer Peach Pie With Vanilla And Cardamom Recipes

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

Ingredients

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.

VANILLA PEACH PIE

Vanilla Peach Pie image

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

4 pounds ripe peaches, peeled, halved, pitted, each half cut into 6 wedges (about 8 cups)
1/2 cup plus 1 tablespoon sugar
1/4 cup (packed) golden brown sugar
1/4 cup all purpose flour
1/4 teaspoon ground cardamom
1 vanilla bean, split lengthwise
2Flaky Pie Crust disks
Whipping cream (for glaze)

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.

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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.

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