Ingredients
1. Sugar – 2/3 cups plus 2 tsp
2. Vanilla bean, cut crosswise into 1/2-inch pieces – 1/2
3. Unbleached all purpose flour – 3 tbsp
4. (scant) ground cardamom – 1 tsp
5. Firm but ripe unpeeled peaches, halved, pitted, each half cut into 4 slices (about 10 cups) – 3 ¾ pounds
6. Best-Ever Pie Crust dough disks - 2
7. (1/4 stick) unsalted butter, cut into 1/2-inch cubes – 2 tbsp
8. Whipping cream (for glaze)
9. Vanilla ice cream
Preparation:
1. Place the rack in bottom third of oven and pre-heat to 400 deg F.
2. Mix 2/3 cup sugar and vanilla bean in the processor blending well till they are finely minced.
3. Take vanilla sugar into a large bowl and discard large bits if any.
4. Now mix the flour and cardamom with vanilla sugar and add peaches to this flour followed by tossing it gently to coat.
5. Make a crust disk of 12” round on a floured surface. Transfer this to a 9” diameter glass pie dish.
6. Trim the dough overhang to ½”. Take peach mixture into the rust and dot with some butter. Roll out another pie crust disk and drape dough over peach filling. Trim the overhang to 1 ½”.
7. Fold the edges pressing them together to seal. With a sharp knife cut 2” long X at the center of the top crust to allow the steam to get out of it.
8. With some whipping cream, brush the crust slightly and sprinkle 2 tsp of sugar over it.
9. Put the pie in a rimmed baking sheet and bake till it turns golden brown and the peaches become tender while the juices bubble thickly through the cross cut on the top crust and this may take about 1 hour 15 minutes.
10. Take the pie out and keep it aside to let it cool down till lukewarm for around 2 hours and then serve with vanilla ice cream.