Top Crust Peach And Cardamom Pie Recipes

FRESH PEACH AND CARDAMOM PIE

Steps:

• Make the pastry by incorporating the flour, salt and baking powder in a bowl.
• Add the cream cheese and rub through with your hands until it resembles rough sand.
• Add the butter cubes and gently break them up but not as fine as the cream cheese, you still want large chunks of butter to be visible.
• Add the water and vinegar and gently mix together until the dough starts to form a ball. You can add a tiny bit more water if it remains too dry.
• Cover the dough with plastic wrap and let it rest in the fridge for 30 minutes.
• Transfer the sliced peaches to a large bowl. Add the sugar, lemon juice and salt and toss well. Let sit for about 25 minutes.
• Afterwards transfer the peach slices to a colander set upon a pan to collect the peach juices.
• Lightly butter a 9 inch pie pan and set aside. Preheat the oven to 425 degrees.
• Heat the juice over a medium heat until it has reduced to about a third of a cup. Set aside.
• Take the dough from the fridge and cut into two evenly sized pieces. Roll one piece out to fit your baking dish including a slight overhang at the sides.
• Once the pie shell has been fitted into the dish, add the cornstarch and cardamom to the peaches and toss gently covering all of the fruit. Transfer the fruit to the pie shell and cover with the reduced peach juice.
• Take the second piece of pie dough and roll it out big enough to cover the top of the pie.
• Lightly wet the edges of the pie and lay the pie lid on top of the peaches.
• Carefully tuck the dough into the sides of the dish and crimp the sides with your fingers sealing the pie.
• Take a sharp pointed knife and make some vent holes in the center of the pie.
• Put the pie back into the fridge and let it rest for about another 30 minutes.
• Just before the pie goes into the oven, beat the egg and cream together. Using a pastry brush, glaze the pie with the mixture.
• Place the pie in the oven and bake for at least 50 minutes and the fruit starts to bubble.
• Cool for at least 3-4 hours or overnight before slicing.

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.

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.

PILED-HIGH PEACH PIE

Steps:

• For crust:
• Combine flour, sugar and salt in large bowl. Add butter and shortening; using fingertips, rub in until mixture resembles coarse meal. Add vinegar. Using fork, mix in enough water to form moist clumps. Gather dough into ball; divide dough into 2 equal portions. Flatten each portion into disk. Wrap each in plastic; chill 45 minutes. (Can be made 2 days ahead. Keep refrigerated. Soften slightly at room temperature before rolling out.)
• For filling:
• Preheat oven to 400°F. Combine peaches, sugar, flour and spices in large bowl; toss to mix well.
• Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie plate. Transfer peaches to crust, mounding in center. Roll out second dough disk to 13-inch round. Roll up dough on rolling pin and unroll atop peaches. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape.
• Bake pie until crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 10 minutes. Cool pie 3 hours. Serve with ice cream.