It’s about time I posted a recipe. I made this for our Fourth of July party. It was really tasty sweet and a very appropriate dessert for a summer party. It was also easy to make and a couple people noted the secret ingredient they couldn’t quite pinpoint, cardamom. BTW, this one’s from Bon Appetit. The July issue looks like it has some yummy peach recipes.
- 1 1/4 cups unbleached all purpose flour
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons (or more) ice water
- 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
Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until mixture resembles very coarse meal. Add 3 tablespoons ice water; process using on/off turns until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Turn dough out onto lightly floured work surface and knead briefly just until dough comes together, 4 to 5 turns. Flatten dough into disk; wrap in plastic and chill at least 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled.
Line large baking sheet with parchment paper. Roll out dough on lightly floured work surface to 13-inch round. Transfer dough round to prepared baking sheet and chill 20 minutes. Using 2 1/2- to 3-inch heart-shaped or scalloped cookie cutter, cut out shapes from dough, spacing close together (leave cutouts on baking sheet). If necessary, remove dough scraps, reroll, and cut out additional shapes for total of about 20. Chill on sheet while preparing filling.
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. Serve with vanilla ice cream.