Ingredients
1/2
vanilla bean, cut crosswise into 1/2-inch pieces
3
tbsp unbleached all purpose flour
1
tsp (scant) ground cardamom
3
3/4 pounds firm but ripe unpeeled peaches, halved, pitted, each half cut into 4 slices (about 10 cups)
2
Best-Ever Pie Crust dough disks
2
tbsp (1/4 stick) unsalted butter, cut into 1/2-inch cubes
Whipping cream (for glaze)
Read More http://www.epicurious.com/recipes/food/views/Summer-Peach-Pie-with-Vanilla-and-Cardamom-238821#ixzz1VJ4tAzZN
Directions
1.
Position 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.
2.
Sift vanilla sugar through strainer into large bowl; discard any large bits in strainer.
3.
Mix flour and cardamom into vanilla sugar.
4.
Add peaches to flour-sugar mixture and toss gently to coat.
5.
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.
6.
Spoon peach mixture into crust; dot with butter.
7.
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.
8.
Fold top and bottom edges under, pressing together to seal. Crimp edges decoratively.
9.
Using small sharp knife, cut 2-inch-long X in center of top crust to allow steam to escape.
10.
Brush crust lightly with whipping cream; sprinkle with remaining 2 teaspoons sugar.
11.
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.
12.
Serve pie lukewarm or at room temperature with vanilla ice cream.
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