Summer Peach Pie with Vanilla and Cardamom

Love this recipe, and I have to say I love the cardamom, it reminds me of Finland and their lovley pulla bread, that’s how I fell in love with cardamom. I can see where maybe some are not accustomed to the spice but for me it works just don’t be as heavy handed. I was raised in the Southern US before moving to California and pie crust are a beautiful thing. This recipe delivers. Enjoy!

• Tonee1996

• California

• 7/23/2021

爱它!对不起,那些认为这太picy, I added a pinch of ginger, nutmeg and cinnamon on top of the cardamom. I used very ripe flavorful peached and added more flour to help sop up some of the juice. Might try some lemon zest too next time but this was a hit! I've made this before sticking to the original recipe but amped it up this year! Used a lattice top crust and only cooked for an hour to keep the pie from getting too mushy.

• lihalpern

• Philadelphia

• 7/14/2019

This pie is exquisite..I read reviews and cut back on cardamom to 1/2 teas..wish I had put in more..there was a very slight scent of cardomom, but it could have been stronger..maybe I'll try it again just as the recipe calls for.

• Anonymous

• Duluth,Mn

• 8/25/2012

Here is what I did & my results: I cut the cardamom way down to 1/4 tsp. as was advised to do by other reviewers, and it was STILL overpowering. I used only 3 lbs. of 'peeled' peaches {its all I had on hand}. I made a one crust/open faced tart shell instead of using a pie plate & two crusts. This recipe worked great & was very pretty to look at with the peaches exposed except for the problem of too much cardamom. Next time I will cut cardamom down to only 1/8 th of a tsp. I especially love the flavor & scent of 'cardamom' & am not normally shy at all about using plenty of spices, but you have to watch out with this recipe as not to overpower the flavor of the peaches, or it can taste like you are chewing on a scented candle. I didn't rate this recipe because I did make some minor changes.

• Me_Want_Chocolate

• 6/9/2012

Really good, lots of fans amongst my friends. I used half as much sugar (usual for me, I think the fruit tastes great!) and half tsp of cardamom, following suggestion of others, instead of full tsp (epicurious cooks are so great!). I think one could do a bit more than 1/2 tsp, but 1 tsp is likely too much, even as a cardamom lover; half is subtle and interesting. The vanilla bean is delightful. Don't scrimp on flour or another absorber of moisture or it'll be kinda damp. I skipped the butter in the filling; ya don't miss it with nice ripe peaches. I used "white" whole wheat (a milder variety of whole wheat from King Arthur) for the crust with all butter. I liked the rustic, country feel of the crust; as did I. I also like the peach skins on with the towel rubbing as recommended.

• dormanesq

• San Francisco, CA

• 8/12/2011

very good

• Anonymous

• ia

• 6/23/2011

Quite good! I love cardamom, and loved it in a peach pie, but found it a little overpowering here. I had read other reviews and reduced the amount slightly but will reduce it further next summer. Oh, and I peeled all the peaches (boo).

• nicoleelizabeth

• Brooklyn, NY

• 10/13/2010

this is a great pie recipe! the best one i've tried for peach pie. My only alteration for next time would be that instead of trying to use all of the pie dough, i would trim the excess! I kept it all and made a thick pie crust which ended up baking quite hard. other than that, this is a wonderful dessert.

• bakersdelight2010

• 8/22/2010

I have a huge peach tree, and have tried probably a dozen different peach pie recipes over the years. This one is my FAVORITE! Surprisingly, the cardamom goes perfectly with the peaches and gives it a very unique, slightly exotic flavor. The vanilla bean makes a huge difference - way better than using vanilla extract. I also used the pie crust recipe linked in this one, and it's by far the best pie crust ever. DON'T use store-bought crusts - because this is such a juicy pie, it will be soggy on the bottom. The homemade crust turns out flaky and crispy, and has a great buttery flavor. I've made this pie three times, and here are my suggested changes: 1) Use only 3/4 tsp cardamom, or even slightly less. A full tsp is just too overpowering. 2) increase the flour by 1/2 to 1 tbsp (depending on how ripe the peaches are), so it's not quite so runny (although a good peach pie SHOULD be very juicy!). 3) Make a lattice with the top crust, so the peaches can bubble without the liquid running out all over the top crust and ruining it. I also brushed beaten egg on the top crust instead of cream, which gives it a shinier glazed look.

• LeeAnne

• Thousand Oaks

• 8/8/2010

Really liked this recipe. I cut the cardamom to a heaping half teaspoon, similar to others' recommendation. The aroma of the spice created an interesting combination with the peach flavor - something I wouldn't have thought of. Friends couldn't guess the spice, but complimented on it. The vanilla bean is essential, don't skip it. I peeled the peaches because I don't like the skins in pies, it creates an unpleasant texture IMO.

• Anonymous

• Cambridge, MA

• 8/11/2009

The cardamom was very notable in this recipe. I would scale it back to 1/2 teaspoon. The vanilla was a nice touch. The peaches were overcooked but the crust was flaky and delicious. Baking time could be reduced by about 15 minutes to improve the texture. My husband encouraged a 4-fork rating, but I didn't think the recipe was exceptional.

• jkamens

• 7/28/2009

Good flavor. I substitute a beaten egg for the whipping cream.

• awilke

• 6/7/2009

Wow, I have never picked a dud recipe from Epicurious, but this one missed the mark. The combination of peach and cardamom is pretty odd, and the recipe calls for way too much cardamom, should be just a pinch. Disappointed, will try again, bumping up the vanilla, and leaving out the ...

• mbrekkie

• Toronto

• 9/23/2008

This is simply the best peach pie recipe!! Will definitely make again! Vanilla bean adds so much

• laurelczer

• Santa Monica, CA

• 9/12/2008

Love this recipe! I cheated and used store bought pie crusts instead of making them from scratch and it still turned out great. The vanilla sugar and the cardamom is what makes this recipe taste so delicious.

• tcranny

• Sioux Falls, SD

• 7/8/2008