Thursday, September 29, 2011

End of Summer Peach and Cardamom Pie

Stunning Cardamom Peach Pie shot by the talented Crystal Cartier.  For this bad boy I used a simple pastry crust and farmer's market peaches.  So easy and so freaking good.  Add whatever other stone fruit looks good, go crazy.  If the fruit is in season, you can't go wrong with this little baddy.

End of Summer Peach and Cardamom Pie

Simple Pastry Dough (I like this recipe)
1 vanilla bean
1/2 cup sugar plus a little extra for the crust
2 teaspoons cardamom
1 tablespoon butter
1 egg lightly beaten
5-8 ripe peaches, cut into 1 inch thick slices

Pre-heat oven to 425 degrees.  Combine sugar and vanilla bean in food processor and process until finely ground and incorporated.  Add cardamom and pulse to combine.  In a large bowl toss peach slices with sugar mixture.  Roll out pastry dough to a 12 inch round and transfer to a parchment lined baking sheet.  Place peaches in center of pastry round.  Fold up the edges of the pastry to contain the juices of the peaches.  Brush crust with egg and sprinkle with extra sugar. Dot exposed peaches with butter.  Bake 40 minutes or until dough is nicely browned and crisp.  Unbelievable served warm with vanilla ice cream.  

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  1. Yum and yum! This was the best pie ever and so gorgeous to shoot!
    you rock lady, make sure you take breaks and get your head out of that art hole:)


  2. That little item needs to appear at Krishnamas, the Cardomom makes it Indian right?