Friday, 4 September 2009

Peach Pie with Cardamom and Nutmeg

Yes, I made TWO pies when we had company this week. Well, if you have peaches - and of course you have peaches at this time of year - and you are making pie you just have to make peach pie. It was so good, I think I might make another one that I don't have to share with company.

I decided to try a slightly different spicing than the usual cinnamon, but there's nothing wrong with the usual cinnamon if you prefer it. Replace the cardamom and nutmeg with a teaspoonful of ground cinnamon. I hadn't used arrowroot flour in a pie before, and I was very happy with the way it worked.

8 servings
2 hours prep time - but don't forget to allow 2 or 3 hours to cool

Peach Pie
Make the Crust:
2 1/2 cups soft (pastry) whole wheat flour
1/2 teaspoon salt
1/2 cup unsalted butter
1/4 cup neutral flavoured vegetable oil
6 to 8 tablespoons ice-cold water

Mix the salt into the flour. Cut the butter into the flour and salt with a pastry cutter or two knives. The less you handle the dough with your fingers, the better. The butter must not be melted into the flour, but distributed evenly throughout in small sand or grit sized pieces. (It should be soft enough to be a bit waxy, but not soft.) Drizzle in a little very cold water while stirring with a fork, until it holds together and forms a ball. Do not use too much water. It is better to encourage the last dryish bits to stick by rounding them up and pressing them into the dough. You may fold it over and press a couple of times, but do not knead it.

Roll about two-thirds of it out on parchment paper and fit it to your pie dish. Be sure to roll it it enough before placing it; if you stretch the dough it will shrink in baking. Put in the filling, and roll out the remaining dough to cover the pie. Pinch it sealed around the edges, and remove any excess dough. Pierce it in several places with a fork, to allow the steam to escape.

Make the Filling:
12 to 14 medium ripe peaches
1/2 cup sugar
4 tablespoons arrowroot flour
1/2 teaspoon grated nutmeg
8 to 10 pods of green cardamom
1 teaspoon vanilla extract

Preheat the oven to 375°F.

Put a large pot of water on to boil. Drop the peaches into the boiling water, two or three at a time, and boil them for about a minute. Remove them to cold water at once. Peel them, and cut them in half, discarding the pits. Cut each half into 5 or 6 slices. Put them in a bowl, and toss with the sugar and arrowroot flour. Add the grated nutmeg, the cardamom and the vanilla. The cardamom should be crushed in a mortar and pestle, then the green husks should be picked out before the remaining interior seeds are finely ground.

Mix the spices into the peaches well, then spoon them into the prepared bottom crust. Lay the top crust on, and pinch sealed at the edges. Pierce the pie with a fork in several places to allow the steam to escape.

Bake for 1 hour to 1 hour 10 minutes, until well browned. Let the pie cool to at least lukewarm before serving it. Best to bake the pie on a cookie sheet in case of leakage.


luckiest1 said...

This looks yummy, especially with the addition of the green cardamom (which I love).

Jennifer said...

Beautiful pie! I LOVE that you used all ww flour in the crust. The touch of cardamom is so lovely.

Ferdzy said...

Luckiest1, I agree - cardamom is an uderused spice. And Jennifer, what other kind of flour is there, eh!?

Joanne said...

Peach pie is delicious! I was so proud of myself for making one this year. I love your use of cardamom - what a great spice.

Kevin said...

Your peach pie looks great! I like both the ww flour crust and the use of the cardamom!

Kevin Kossowan said...

Ohhhhhhh how I LOVE peach pie.