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Peach and cardamom pie

August 24, 2018

peach and cardamom pie

Peach and cardamom pie
  • 30 minutes
  • 55 minutes at 375°F
  • 8 portions


  • Shortcrust pastry dough (https://www.oatbox.com/en/blog/shortcrust-pastry)
  • 10 to 12 ripe peaches
  • ½ tsp of ground cardamom
  • ½ cup (120ml) of brown sugar
  • 2 tbsp (30ml) of flour
  • 1 tsp (5ml) of vanilla
  • 1 tbsp (15ml) of milk


  1. 1. Preheat the oven to 375°F.
  2. 2. Blanch the peaches in boiling water for 1 to 2 minutes depending on their size, then peel them.
  3. 3. Remove the pits and cut the peaches in slices.
  4. 4. Cut your pastry dough in two, roll and place one half at the bottom of a 9 inch pie mold.
  5. 5. In a bowl, mix all of the ingredients of the filling together and pour on top of the dough.
  6. 6. With a brush, smear the rim of the pie with some milk.
  7. 7. Roll the second half of the dough and place on top of your pie.
  8. 8. With a know, cut off the excess dough and seal the edges with your fingers.
  9. 9. Make a small cut in the middle of the cake, and smear the rest of the milk on the dough using a brush.
  10. 10. Bake in the oven for 55 minutes or until the pie is golden.
  11. 11. Let cool before cutting and serving.

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