Top-Crust Peach and Cardamom Pie

It's the moment you've all been waiting for.... I actually baked something without destroying it on my first go. Not only that, but it was my first ever pie- from scratch. Oh, yeah.

I didn't mill the flour or anything, but you get the point. Not only that, I utilized my whole patch of fresh Porter Peaches so I felt very old-fashioned, indeed. The occasion called for my Big Band playlist. If you're ready to embark on the "pie from scratch" journey or if you're an old pro looking for a new twist on the standard peach, this is sure to flip your wig. Newbies like me will enjoy the entry level pie rolling skill requirement!

Top- Crust Peach and Cardamom Pie

Bon Apetite, August 2009

Serves 8 ( or Aubrey and I over 3 days)

Crust:
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

Filling:
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 sugar in the raw

2 1/Special Equipment: scalloped cookie cutter ( or, in my case- a mini tart dish)

**** We'll talk about this!

For crust:

1. 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.

2. 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. Can be made 1 day ahead. Keep chilled.

3. 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.

For filling:

1. 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.

2. 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.

3.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.

****EASILY skin peaches by blanching them... that is, pop them in boiling water for about 30 seconds, transfer to iced water for 30 seconds and watch those skins come off like butter with just the slightest rub down. It took me a mashed peach and a quick Google to figure this out.

You probably won't believe me that I didn't burn it since I didn't get a good pic of the full post-baked product. But, trust me. It came out golden, bubbly, and thick. Delicious warm and even better cold the next day served in cups.