Exotic Fresh Peach Pie

Inspired by an old recipe clipped from Gourmet, a pinch of cardamom adds an exotic twist to Grandma's pie.

All-butter Crust
2 c. all purpose or white whole-wheat flour
½ tsp. salt
12 Tbls. butter, chilled and cut into 12 pieces
5-7 Tbls. ice-cold water

Filling
4 pounds ripe, fresh peaches
½ c. sugar
¼ c. brown sugar
¼ c. flour
¼ tsp. cardamom
1 tsp. good vanilla extract

Make crust by combining flour and salt in a mixing bowl or food processor. Add pieces of butter and using fingertips or processor mix quickly to combine. Add ice water one Tbls. at a time until dough just starts to come together. It should be moist and not crumble. Divide into two pieces, one slightly larger, press into disks, wrap each piece in plastic and refrigerate for at least 2 hours before rolling.

Preheat oven to 375 and place rack in bottom third of oven. Peel and cut peaches. Combine all filling ingredients and let stand for about 15 minutes while rolling out pie crust.

Use a 9-inch diameter glass pie dish. Remove dough and let stand for about 5 minutes before rolling. On a piece of parchment paper, roll out the larger piece until about 12 inches. Lifting the entire piece of parchment, turn and place crust into baking dish. Press crust over the bottom and up the sides. Roll out second piece or top crust on parchment to about 11-inch circle.

Add filling to pie crust, drape top crust over filling and trim overhang. Fold edges of top and bottom crusts under to seal and crimp edges. Cut 4 slits in top crust to allow steam to escape. Brush crust lightly with water and sprinkle with sugar. Bake for about 45 minutes, until top crust is brown and filling is bubbly.

Cool completely. Serve at room temperature "English-style" in bowls drizzled with a little heavy cream.