Summer Peach Pie with Vanilla and Cardamom

Name: Summer Peach Pie with Vanilla and Cardamom
Total time: 2 h 5 min
Yield: 8 servings
Ingredients: ⅔ cup sugar; ½ piece vanilla bean; 3 tablespoons unbleached all purpose flour; 1 teaspoon ground cardamom; 3¾ pounds peaches; 2 disks pie crust dough; 2 tablespoons unsalted butter; 2 tablespoons whipping cream; 1 pint vanilla ice cream

A luxurious summer pie featuring fresh peaches delicately flavored with vanilla bean and cardamom, wrapped in a buttery double crust. Perfect served warm with vanilla ice cream.

8 servings

2 hr 5 min

Published October 4, 2025

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Ingredients

•⅔ cup sugar
•½ piece vanilla bean
•3 tablespoons unbleached all purpose flour
•1 teaspoon ground cardamom
•3¾ pounds peaches
•2 disks pie crust dough
•2 tablespoons unsalted butter
•2 tablespoons whipping cream
•1 pint vanilla ice cream

Cooking Instructions

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. Sift vanilla sugar through strainer into large bowl; discard any large bits in strainer. Mix flour and cardamom into vanilla sugar. Add peaches to flour-sugar mixture and toss gently to coat.
15 min
2.
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. Spoon peach mixture into crust; dot with butter. 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. Fold top and bottom edges under, pressing together to seal. Crimp edges decoratively. Using small sharp knife, cut 2-inch-long X in center of top crust to allow steam to escape. Brush crust lightly with whipping cream; sprinkle with remaining 2 teaspoons sugar.
30 min
3.
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.
75 min
4.
Serve pie lukewarm or at room temperature with vanilla ice cream.
5 min

Cooking Instructions

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. Sift vanilla sugar through strainer into large bowl; discard any large bits in strainer. Mix flour and cardamom into vanilla sugar. Add peaches to flour-sugar mixture and toss gently to coat.

15 min

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. Spoon peach mixture into crust; dot with butter. 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. Fold top and bottom edges under, pressing together to seal. Crimp edges decoratively. Using small sharp knife, cut 2-inch-long X in center of top crust to allow steam to escape. Brush crust lightly with whipping cream; sprinkle with remaining 2 teaspoons sugar.

30 min

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.

75 min

Serve pie lukewarm or at room temperature with vanilla ice cream.

5 min