Peach-Cardamon Pie

For the flaky pastry dough:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 8 ounces cold unsalted butter, cut into small pieces
  • 1/4 cup vegetable shortening (no trans-fat), cut into small pieces
  • 6 tablespoons cold water

For the peach filling:

  • 8 ripe peaches peeled, pitted and sliced 1/4 inch thick
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons fresh lime juice
  • 1 teaspoon freshly ground cardamon
  • 1/2 vanilla bean, seeds only
  • 3 tablespoons butter, cut into small pieces


  1. Preheat the oven to 425′ F.
  2. Make the dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse a few times to combine.
  3. Add the butter and the shortening and pulse until the mixture looks like coarse crumbs.
  4. Add the cold water and pulse until the dough comes together. Do not overwork!
  5. Reserve in the refrigerator until use or roll 1/2 of the dough to 1/4 inch thickness and line a buttered 9 inches pie pan.
  6. Make the filling: Place the slice peaches, the sugar, the cornstarch, the lime juice, the ground cardamon and the vanilla bean seeds into a large bowl and toss until well combined, let it rest for 15 minutes.
  7. Pour the filling into the bottom crust and dot with butter.
  8. Cover with the remaining dough rolled out to 1/4 inch thickness.
  9. Cut steam vents and brush the top of the pie with an eggwash.
  10. Bake for 30 minutes at 425’f then reduce heat to 350’f and bake until juices bubble through the vents, 30 to 35 minutes more.
  11. Let cool on a rack before serving. Best the day it is baked.
  12. Enjoy!
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  • tom | tall clover farm

    I’m sitting here with a case of plump and perfect Yakima peaches. I know at least eight of these gems are destined for said pie, granted a much cheaper version, but likely no less tasty. thanks!