Ingredients

How to make it

  • 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.

Reviews & Comments 3

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    " It was good "
    inmaculada ate it and said...
    Love fruit pies and tarts. Now I´m baking a grape tart. Will post the recipe as soon as I take it out of the oven. Best regards from Spain.
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  • hottamale 6 years ago
    YUMMMMMM! Sounds like a great treat.
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  • chefmeow 6 years ago
    This sounds very refreshing. Will be making soon. Thanks for posting.
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