Golden Peach Pie, a Hint of Cardamom Magic (Print Version)

Golden Peach Pie, a hint of cardamom magic. Discover my family's cherished recipe for juicy peach pie, elevated by a surprising touch of aromatic cardamom.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 65 Minutes minutes
Total Time: 95 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Flaky Pie Crust

01 - 2 ½ cups (300g) all-purpose flour
02 - 1 teaspoon salt
03 - 1 cup (226g) unsalted butter, very cold and cubed
04 - ½ cup (120ml) ice water, plus more if needed

→ Sweet Peach Filling

05 - 6-7 ripe fresh peaches (about 3 pounds), peeled, pitted, and sliced ½-inch thick
06 - ¾ cup (150g) granulated sugar (adjust to peach sweetness)
07 - ¼ cup (30g) cornstarch
08 - 1 teaspoon ground cardamom
09 - 1 tablespoon fresh lemon juice

→ Finishing Touches

10 - 1 large egg, beaten with 1 tablespoon milk (for egg wash)
11 - 1 tablespoon turbinado sugar, for sprinkling

# Instructions:

01 - First things first, let's get that pie dough ready. I usually make my dough a day ahead because, honestly, life is busy, and cold dough is happy dough. In a large bowl, whisk together the flour and salt. Then, cut your *very* cold unsalted butter into small cubes and, using a pastry blender or your fingertips, work it into the flour until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is where the flakiness magic happens, truly! Slowly drizzle in the ice water, a tablespoon at a time, mixing until the dough just comes together. Don't overmix, or you'll end up with a tough crust, and nobody wants that. Form it into two discs, wrap them tightly in plastic, and pop them in the fridge for at least an hour, or even overnight. Patience, my friend, patience!
02 - While your dough is chilling, it's time to tackle those gorgeous peaches! This part can be a bit messy, but it's totally worth it for our Golden Peach Pie with Cardamom. I usually blanch them quickly in boiling water for about 30 seconds, then immediately plunge them into an ice bath. The skins should slip right off – it's a little trick I learned from a very messy afternoon trying to peel them raw. Once peeled, halve them, remove the pits, and slice them about 1/2-inch thick. I love seeing the vibrant orange and pink hues; it just screams summer. Place them in a large bowl, ready for their flavor bath.
03 - Now for the heart of our Golden Peach Pie with Cardamom: the filling! To your sliced peaches, add the granulated sugar, cornstarch, fresh lemon juice, and, of course, our secret ingredient – the ground cardamom. Give everything a gentle toss until the peaches are evenly coated and the sugar starts to dissolve a bit. You want to be careful not to bruise the peaches too much, but make sure everything is nicely mingled. The aroma at this stage is just incredible; that subtle cardamom scent really starts to come through. Let it sit for about 10-15 minutes while you roll out your bottom crust; this allows the juices to release and thicken slightly.
04 - Time to bring it all together! On a lightly floured surface, roll out one of your chilled dough discs into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. I always trim the edges, leaving about a 1/2-inch overhang. Pour your peach filling into the pie crust, mounding it slightly in the center. Next, roll out your second dough disc. You can either make a full top crust, cut vents, or create a beautiful lattice top – I often go for a rustic lattice because, honestly, it looks impressive with minimal effort, and I'm all about that! Place your top crust or lattice over the peaches. This is where the anticipation really builds for our Golden Peach Pie with Cardamom!
05 - Once your top crust is in place, trim any excess dough, leaving about a 1/2-inch overhang, and then crimp the edges of both crusts together. I usually do this with my thumb and forefinger, making a pretty wavy pattern. If you’re doing a lattice, make sure those strips are securely woven and crimped to the bottom crust. This step is crucial for preventing leaks, and trust me, I've had many a pie "weep" juice onto the oven floor. After crimping, brush the top crust with your egg wash – this gives it that gorgeous golden shine we want. Sprinkle generously with turbinado sugar for extra sparkle and crunch. Pop the whole pie back into the fridge for another 15-20 minutes while your oven preheats. This helps the crust hold its shape.
06 - Preheat your oven to 400°F (200°C) with a baking sheet on the bottom rack – this catches any drips and helps cook the bottom crust. Place your chilled Golden Peach Pie with Cardamom on the hot baking sheet. Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 40-50 minutes, or until the crust is deeply golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent it with foil. I always peek through the oven door, watching for that perfect golden hue. Once it's done, let it cool completely on a wire rack for at least 3-4 hours before slicing. I know, I know, it's torture, but it lets the filling set properly!

# Notes:

01 - Always use *very* cold butter and ice water for the flakiest crust; I learned this the hard way with a dense, sad pie.
02 - Don't rush the cooling process! Letting the pie set is crucial for a clean slice and firm filling.
03 - The secret ingredient, cardamom, is subtle but transformative; don't skip it, it truly makes this pie special.
04 - Serving warm with a scoop of vanilla bean ice cream is my absolute favorite way to enjoy this pie.

# Equipment Needed:

01 - 9-inch pie plate
02 - pastry blender (or food processor)
03 - rolling pin
04 - large mixing bowls
05 - baking sheet

# Nutrition (Per Serving):

Calories: 350 calories
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g

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