Humble Peach Pie with Cardamom

I simply CAN NOT think of peach pie or peaches in general without singing the peaches song. Although Stephens never overly thrilled when I break out in song at the grocery mart he was more than pleased that he got a pie out of the deal. To be honest I HATE making pies. Although they are delicate and delicious typically I make …ugly pie. Really ugly pies. My pies are often so darn ugly that its sprouted a saying in my home… “ugly as pie”. (no really I’m serious) I don’t have the heart to buy pre-made crusts and often my home made crusts turn out just ridiculous, there’s usually swearing and complaining involved, the crust is never as pretty as I want it etc. Any way I’m somewhat convinced that there is very little that could possibly be more American than a piece of warm pie on a summers day. Peaches are rarely good around here and when you find some that are fresh and sweet you buy them in bulk. I like to try and can some for later in the year but they have a tendency to not make it that far.

Humble Peach Pie:
  • 1 recipe double pie crust, Use Butter!

Filling:

  • 6-7 Large peaches not overly ripe, peeled or blanched and skinned cut into chunks or slices
  • zest and juice of 1 lemon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon cardamom
  • 3/4 cup sugar (you might need less if your peaches are very ripe and sweet)
  • 1/4 cup flour
  • 4 tablespoons butter cut into cubes

Egg wash- 1 egg, 1 tablespoon water (beat together)

In a large bowl combine peaches with zest and juice of 1 lemon. Toss this mixture with salt, vanilla, cardamom, sugar and flour. Allow this mixture to rest on the counter for 20 minutes to half an hour. If there looks like you have A LOT of liquid you may want to add a few more tablespoons of flour.

Preheat oven to 400 degrees. Roll out 2 rounds of pie crust and place 1 round on the bottom of your pie dish. Place the filling in and arrange the butter cubes evenly across the filling, brush the edge with egg wash and cover with the second crust. Pinch the crusts together and cut slits into the top of the pie. (I rolled out my top crust and used cookie cutters to form vent holes as well as extra pieces.) Brush the top of the pie with egg wash, if your using decorative pieces place them on top of the brushed pie and then brush them with egg wash as well. Sprinkle with sugar and bake for 45 minutes to an hour. If the crust begins to over brown tent with foil. Allow to rest about an hour before attempting to cut. Serve warm.

***Note if you are using extremely ripe peaches it may be easiest to use a “quick blanch” to remove the skin. Place each peach in boiling water for a few seconds and then submerge in ice water. Remove skin and slice or chunk.

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