Best Summer Peach Pie With Vanilla And Cardamom Recipes

Vanilla Peach Pie image

Yield Makes 8 servings

Number Of Ingredients 8

4 pounds ripe peaches, peeled, halved, pitted, each half cut into 6 wedges (about 8 cups)
1/2 cup plus 1 tablespoon sugar
1/4 cup (packed) golden brown sugar
1/4 cup all purpose flour
1/4 teaspoon ground cardamom
1 vanilla bean, split lengthwise
2Flaky Pie Crust disks
Whipping cream (for glaze)

Steps:

Position rack in lowest third of oven and preheat to 400°F. Combine peaches, 1/2 cup sugar, brown sugar, flour and cardamom in large bowl. Scrape in seeds from vanilla bean; discard bean. Toss to blend well. Let stand until dry ingredients are moistened, about 15 minutes.
Roll out 1 pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch. Spoon peach filling into crust, mounding slightly in center. Roll out second pie-crust disk to 12-inch round. Drape crust over filling. Trim overhang to 3/4 inch. Fold edge of top and bottom crusts under, pressing to seal. Crimp edges decoratively. Cut 4 slits in top crust to allow steam to escape during baking. Brush crust lightly with whipping cream. Sprinkle with remaining 1 tablespoon sugar.
Place pie on baking sheet. Bake 45 minutes. Cover crust edges with foil to prevent overbrowning. Continue to bake until crust is golden and juices bubble thickly, about 1 hour longer. Cool completely on rack.

Peach Pie image

Provided by Kim Ima

Number Of Ingredients 9

1 batch butter crust pie dough
5 to 6 cups peeled and sliced fresh peaches (see tip)
1 teaspoon lemon juice
1/2 cup dark brown sugar, or as desired
1/4 cup sugar
1/4 teaspoon ground cinnamon, nutmeg, or cardamom, optional
1/4 teaspoon vanilla extract, optional
3 tablespoons cornstarch, potato starch, or flour
3 tablespoons butter

Steps:

1 Preheat the oven to 350°F.
2 Roll out the pie dough and place the bottom crust in the pie pan. In a large bowl, toss the peaches with the lemon juice and sugars. Add the spices and vanilla, as desired. Add the thickener of your choice and stir to coat the peaches. Pour the peaches into the piecrust. Dot with butter.
Add the top crust and make slits for the steam to escape.
Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
Tip:
You can peel the peaches as they are, or blanch them in hot water for 30 to 40 seconds, then put them in a bowl of cold water to cool before peeling.