Summer Peach Pie with Vanilla and Cardamom
Summer Peach Pie with Vanilla and Cardamom is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Position rack in bottom third of oven and preheat to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPosition 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.