One of the first things my wife and I did after moving into our house was to start cultivating the yard to how we wanted it. I planted so many trees and bushes I literally had green fingers, but one item I really wanted was fruit trees. Some dried up and others didn’t really thrive but our peach tree yields so many fresh juicy peaches every year!
I hate to see the fruit get wasted so as soon as the skins start to turn that peachy red, we pull em’ and let them ripen off the branches. This seems to slow the process down a bit and helps me avoid peach burnout. Picking them is not my favorite job for a few reasons. I hate spiders and heights, both of which seem to go hand in hand when picking fruit. Luckily my wife done most of the spider involved work this year, but I had to still get up on my neighbors garage roof and trim some branches…not cool.
I’m excited to be trying some new recipes with this years load, but the classics like this Fresh Peach Pie with Cardamom still have to be made. I used Rose Levy Beranbaum’s recipe. Rose wrote The Pie and Pastry Bible, a book I’ve had for years and always look to it for help when messing around with pastry. The recipe does involve some work but I guarantee some personal satisfaction when you pull that big heavy pie from the oven. The hardest part is waiting for it to cool, hot pie filling is not good for the lips! Top each slice with a dollop of whipped cream or ice cream (or both) and prepare to lick the spoon.
Fresh Peach and Cardamom Pie
- For The Pastry Crust:
- 12 tablespoons unsalted butter cut into cubes and kept very cold
- 2 cups all purpose flour
- Pinch of salt
- 1/4 teaspoon baking powder
- 4 1/2 ounces cream cheese cold
- 2 tablespoons ice water
- 1 tablespoon cider vinegar
- For The Filling:
- 3 pounds peaches about 6 1/2 cups pitted and roughly sliced
- 1 tablespoon fresh lemon juice
- 1/2 cup plus 1 tablespoon sugar
- Pinch of salt
- 4 teaspoons cornstarch
- 1 teaspoon cardamom powder
- 1 egg
- 1 tablespoon heavy cream or milk
- 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.