Delicious flavor in this pie, especially the combination of peach and cardamom
Cook Time 50minutes
For The Pastry Crust:
12tablespoonsunsalted buttercut into cubes and kept very cold
2cupsall purpose flour
Pinch of salt
4 1/2ouncescream cheesecold
For The Filling:
3poundspeachesabout 6 1/2 cups pitted and roughly sliced
1tablespoonfresh lemon juice
1/2cupplus 1 tablespoon sugar
Pinch of salt
1tablespoonheavy 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.
Adapted from The Pie and Pastry Bible, http://www.amazon.com/Pastry-Bible-Rose-Levy-Beranbaum/dp/0684813483