Top-Crust Peach And Cardamom Pie
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
48
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour (unbleached)1 cup
Sugar1 tsp
Salt2 tbsps
Cornstarch2 tsps
Lemon Juice (fresh)1 tsp
Ground Cardamom1.5 tbsps
Raw Sugar (*)Directions:
1
For crust: Blend flour, sugar, and salt in processor
2
Add butter; using on/off turns, process until mixture resembles very coarse meal
3
Add 3 tablespoons ice water; process using on/off turns until moist clumps form, adding more ice water by teaspoonfuls if dough is dry
4
Turn dough out onto lightly floured work surface and knead briefly just until dough comes together, 4 to 5 turns
5
Flatten dough into disk; wrap in plastic and chill at least 1 hour
6
DO AHEAD: Can be made 1 day ahead
7
Keep chilled
8
Line large baking sheet with parchment paper
9
Roll out dough on lightly floured work surface to 13-inch round
10
Transfer dough round to prepared baking sheet and chill 20 minutes
11
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)
12
If necessary, remove dough scraps, reroll, and cut out additional shapes for total of about 20
13
Chill on sheet while preparing filling
14
Blend flour, sugar, and salt in processor
15
Add butter; using on/off turns, process until mixture resembles very coarse meal
16
Add 3 tablespoons ice water; process using on/off turns until moist clumps form, adding more ice water by teaspoonfuls if dough is dry
17
Turn dough out onto lightly floured work surface and knead briefly just until dough comes together, 4 to 5 turns
18
Flatten dough into disk; wrap in plastic and chill at least 1 hour
19
DO AHEAD: Can be made 1 day ahead
20
Keep chilled
21
Line large baking sheet with parchment paper
22
Roll out dough on lightly floured work surface to 13-inch round
23
Transfer dough round to prepared baking sheet and chill 20 minutes
24
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)
25
If necessary, remove dough scraps, reroll, and cut out additional shapes for total of about 20
26
Chill on sheet while preparing filling
27
For filling: Position rack in center of oven and preheat to 400°F
28
Place peach slices in medium bowl
29
Add sugar, cornstarch, lemon juice, and cardamom and toss to coat
30
Transfer peach filling to 9-inch-diameter glass pie dish
31
Carefully arrange cutouts atop filling in slightly overlapping concentric circles, starting at edge and working toward center, covering filling completely
32
Brush crust with beaten egg, then sprinkle with raw sugar
33
Place pie on rimmed baking sheet
34
Bake until crust is golden brown, peaches are tender, and juices are bubbling thickly at edges, about 45 minutes
35
Transfer pie to rack and cool at least 30 minutes
36
Spoon warm or room-temperature pie into bowls
37
Serve with Honey Yogurt
38
Position rack in center of oven and preheat to 400°F
39
Place peach slices in medium bowl
40
Add sugar, cornstarch, lemon juice, and cardamom and toss to coat
41
Transfer peach filling to 9-inch-diameter glass pie dish
42
Carefully arrange cutouts atop filling in slightly overlapping concentric circles, starting at edge and working toward center, covering filling completely
43
Brush crust with beaten egg, then sprinkle with raw sugar
44
Place pie on rimmed baking sheet
45
Bake until crust is golden brown, peaches are tender, and juices are bubbling thickly at edges, about 45 minutes
46
Transfer pie to rack and cool at least 30 minutes
47
Spoon warm or room-temperature pie into bowls
48
Serve with Honey Yogurt
49
Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores
50
Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores
51
Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores