Friday, August 14, 2009
Vanilla Cardamom Peach Pie
1 recipe for plain pie crust with a top (or partial top) crust
5 cups peeled, sliced peaches (about 6-8 large peaches)
1/2 vanilla bean
1/2 teaspoon of ground cardamom
3 T. flour
2/3 cup splenda
Preheat oven to 350.
Roll out half the pie dough and place in a deep nine inch pie plate (or ten inch tart pan.) Brush the crust with the beaten egg.
Split vanilla bean and scrape out the seeds. Mix the vanilla seeds, cardamom, flour, and splenda. Combine mixture with the peaches and pour into the crust. Place the top crust over the peaches and cut slits in it (or create a lattice top or some other decoration.) Pinch the crusts together. Brush the top of the pie with the remaining egg. Bake for 45 min. until the pie is browned. and juice from the filling is bubbling.