Photo by piccantedolce
piccantedolce's Notes:
Expand2 1/2 cups unbleached all-purpose flour Ask a question about this ingredient
2 tablespoons vanilla sugar Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1 cup iced cold butter - cut into pieces Ask a question about this ingredient
Whisk together the dry ingredients. Cut the butter into the dry ingredients until there are pieces no larger than a pea.
Ask a question about this stepMix in about 1/2 cup of the iced cold water and add more a little at a time just until a dough forms. Break the ball of dough in half, flatten into 2 discs and wrap well in plastic. Place in the fridge for 1 hour.
Ask a question about this step8-9 average sized peaches Ask a question about this ingredient
1 tablespoon lemon juice Ask a question about this ingredient
1 vanilla bean, seeded Ask a question about this ingredient
3/4 teaspoons ground cardamom Ask a question about this ingredient
1/4 cup unbleached all-purpose flour Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
1 tablespoon half & half Ask a question about this ingredient
1/2 cup brown sugar - packed Ask a question about this ingredient
Preheat oven to 425F. Peel and cut peaches into 6-8 slices each. Place in a large bowl and toss with lemon juice. In a medium bowl toss together all dry ingredients, including seeds from vanilla bean, reserve the rest of the vanilla bean for another use. Once well combined toss with peaches and let sit for 15 minutes.
Ask a question about this stepTake one pie crust disc out of refrigerator. Roll it out into a 12" circle. Carefully lay crust into plate. Place the doug lined pie plate in the freezer.
Ask a question about this stepRemove second disc of dough from the refrigerator and roll out to just large enough to fit over the top of pie. Remove pie plate from freezer. Carefully pour peach mixture into plate, mounding slightly in the middle. Dot with butter and cover with top crust.
Ask a question about this stepCut vents in the top of the crust. Using a pastry brush, brush cream all over the crust.
Ask a question about this stepPlace pie on a cookie sheet and into the preheated oven. After 20 minutes, lower heat to 350F and cook for another 30-40 minutes until crust is golden brown and filling in bubbly. Remove from oven and let cool for 4 hours before serving.
Ask a question about this stepThis pie presents a unique combination of vanilla bean & cardamom. Each one complements the other and their union results in a hauntingly delicious pie. I especially liked the addition of vanilla sugar to the pie dough.
My pie was a bit soupy, so if were to make it again I would strain off the liquid and reduce it (a la Rose Levy Beranbaum), then add the syrup back to the peaches. I might also try it next time with white sugar to let the flavors of the vanilla bean & cardamom "sing".
Thanks for such an inspiring recipe!
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
I made this a few weeks ago when peaches were just perfect - we loved the complexity and depth the cardamon added to the flavor. Served with delicious vanilla bean ice cream - superb, thanks so much.