Peach Pie with Cardamom and Rum

August 31st, 2011 / Comments 0

peach c egbert Peach Pie with Cardamom and RumWe enjoyed the sour cream peach pie as dessert and being true New Englanders, at least where breakfast is concerned, ate the rest of the pie as breakfasts for the next few days, but that one pie didn’t solve the streusel vs. lattice debate. I had to make another pie. Fortunately, the market still had a supply of peaches. The elevated stature of peaches in mythology and folk tales suggested that I make a peach pie of elevated stature. Here’s how I did it:

Peach Pie with Cardamom and Rum Caramel

I preheated the oven to 425º. Lined a nine inch pie pan with pastry, used a fork to prick the sides and bottom of the crust and used a pastry brush to coat the pastry with lightly beaten egg white. I baked the crust for ten minutes, until it was golden, and removed it from the oven.

I peeled and sliced seven large peaches, about five cups, combined them with three tablespoons of corn starch, two tablespoons of all-purpose flour, half a teaspoon of ground cardamom, the zest and juice of half a lemon and a pinch of kosher salt.To make the caramel, I combined half a cup of sugar, a quarter of a cup of honey and two tablespoons of water in a small saucepan. I cooked it over medium heat, stirring until the sugar had dissolved, boiled the mixture, swirled the pan occasionally, until the mixture was the color of amber. I removed the pan from the heat, added three tablespoons of unsalted butter and one tablespoon of dark rum and stirred to combine.

I put the peaches into the pre-baked crust, poured on the rum caramel mixture and topped the mound of peaches with a lattice crust. I used a pastry brush to coat the lattice top with egg white, sprinkled two tablespoons of sugar onto the lattice topping, put the pie onto a foil lined baking sheet and put it in the oven. After it had baked for twenty minutes, I lowered the temperature to 375º and baked the pie for thirty minutes more, until the crust was golden brown and the filling was bubbling.

Two pies, one with a streusel topping and one with a lattice topping. I liked the creamy custard in the first and the rum and the cardamom gave the second a more complex, less sweet zing. I can’t decide. I think I’ll make a peach crumble with almonds and crystallized ginger – I hope the market hasn’t run out of peaches.

Download and print pie recipe with an ingredients list here.

To receive an email notification of my next post and to subscribe to occasional newsletters from Carol’s Kitchen click here.

Tagged: , ,

• Leave a Reply

You are reading:

Peach Pie with Cardamom and Rum at Vermont food from a country kitchen – Carol

More Info: