PEACH AND CARDAMOM PIE

PEACH AND CARDAMOM PIE image

Yield 8 servings

Number Of Ingredients 8

2 1/2 pounds firm but ripe peaches, peeled, halved, pitted, sliced 1/2 inch thick
1/3 cup sugar
2 tablespoons cornstarch
2 teaspoons fresh lemon juice
1/4 teaspoon ground cardamom
1 egg, beaten to blend (for glaze)
1 1/2 tablespoons raw sugar*
Read More http://www.bonappetit.com/recipes/2009/08/top_crust_peach_and_cardamom_pie#ixzz0ygObu7pc

Steps:

# Position rack in center of oven and preheat to 400°F. Place peach slices in medium bowl. Add sugar, cornstarch, lemon juice, and cardamom and toss to coat. Transfer peach filling to 9-inch-diameter glass pie dish. Carefully arrange cutouts atop filling in slightly overlapping concentric circles, starting at edge and working toward center, covering filling completely. Brush crust with beaten egg, then sprinkle with raw sugar. # Place pie on rimmed baking sheet. Bake until crust is golden brown, peaches are tender, and juices are bubbling thickly at edges, about 45 minutes. Transfer pie to rack and cool at least 30 minutes. Spoon warm or room-temperature pie into bowls.