TOP-CRUST PEACH AND CARDAMOM PIE
Provided by Cindy Mushet
Categories Fruit Dessert Bake Vegetarian Backyard BBQ Peach Spice Summer Party Cardamom Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 17
Steps:
- For crust:
- Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until mixture resembles very coarse meal. Add 3 tablespoons ice water; process using on/off turns until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Turn dough out onto lightly floured work surface and knead briefly just until dough comes together, 4 to 5 turns. Flatten dough into disk; wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Line large baking sheet with parchment paper. Roll out dough on lightly floured work surface to 13-inch round. Transfer dough round to prepared baking sheet and chill 20 minutes. Using 2 1/2- to 3-inch heart-shaped or scalloped cookie cutter, cut out shapes from dough, spacing close together (leave cutouts on baking sheet). If necessary, remove dough scraps, reroll, and cut out additional shapes for total of about 20. Chill on sheet while preparing filling.
- For filling:
- Position rack in center of oven and preheat to 400°F. Place peach slices in medium bowl. Add sugar, cornstarch, lemon juice, and cardamom and toss to coat. Transfer peach filling to 9-inch-diameter glass pie dish. Carefully arrange cutouts atop filling in slightly overlapping concentric circles, starting at edge and working toward center, covering filling completely. Brush crust with beaten egg, then sprinkle with raw sugar.
- Place pie on rimmed baking sheet. Bake until crust is golden brown, peaches are tender, and juices are bubbling thickly at edges, about 45 minutes. Transfer pie to rack and cool at least 30 minutes. Spoon warm or room-temperature pie into bowls. Serve with Honey Yogurt .
- Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
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king octopus78
[email protected]This pie was a bit too sweet for my taste, but I think that's just a personal preference. Otherwise, it was a well-made pie with a unique flavor.
MD DULAL JOY
[email protected]I've made this pie several times now and it's always a favorite. The cardamom adds a subtle but noticeable flavor that really elevates the pie.
Chisom Okoroyia
[email protected]The cardamom in this pie is a game-changer. It gives the pie a warm and inviting flavor that is perfect for fall.
Rabiul Alam
[email protected]I made this pie for a potluck and it was a hit! Everyone loved the unique flavor of the cardamom. The pie was also very easy to make, which is always a bonus.
Chris Santos
[email protected]This peach and cardamom pie was absolutely delicious! The cardamom added a unique and flavorful twist to the classic peach pie recipe. The crust was flaky and buttery, and the filling was bursting with juicy peaches. I highly recommend this recipe!