Peach Sour Plum Cardamom Pie

Peach Sour Plum Cardamom Pie

Written by Emily

This pie has a long name. I couldn’t bring myself to discount any of these ingredients because they are all what makes this pie so good. I thought I had made the holy grail of summer pies with the peach blueberry, but this one was an accidental show stopper.

Summer pies are so special not because of the technique or the brilliant recipe, but because of the fruit that is in season. They boast a taste that’s incomparable to any other time of year because the taste can overcome any pie mistake one might make with the crust or topping. It’s fleeting, but it’s worth a trip to the farmer’s market. This pie is a result of a morning at the market with no plan at all, gathering up whatever they had and then brainstorming with friends how to best combine all of my treasures.

You will find that this recipe is more or less the same formula as many of the fruit pies here. That’s what’s great about fruit pies – once you know the basic ingredients, you can play around with spices or additions like vanilla or almond extract. You can also choose the topping of your choice. For me, I use a crumble topping 99% of the time because it’s delicious, it’s easy, and I often don’t want to deal with a top crust. AND, that top crust could be a whole other pie so it just seems wrong to waste it. The downside is that all of my pies look the same until you cut into them. That’s the beauty of this blog, though. We’re not worried about making pies that are pretty and perfect. Pie continues to follow life where it is what’s on the inside that matters the most.

Print Recipe

Peach Sour Plum Cardamom Pie

Ingredients

Instructions

Pie Crust
  1. Using the recipe of your choice (mine is the Best of Both Worlds Pie Crust on this site), prepare, roll and plate a 9 inch pie crust. This is a great step to do one or two days in advance. Keep covered in the refrigerator until ready to use.
Crumble Topping
  1. I always make the pie crust and crumble topping at the same time when I'm using my food processor. After I make the crust and have the disc chilling in the refrigerator, I use the same food processor (I don't even wash it - just leave the crust crumbs in there) and make the crumble topping.
  2. Place the flour, oats, brown sugar, cinnamon and salt together and pulse to mix.
  3. Cut 4 tablespoons of butter into small pieces and scatter over the dry mixture. Pulse to blend well, until all of the butter is cut in and the mixture looks like coarse meal.
  4. Turn mixture out into a bowl and bring together with your hands, making small clumps of crumble. Keep in the refrigerator until ready to use, or if making in advance (another great step), store in an airtight bag or container in the freezer.
Pie Filling
  1. Preheat oven to 425
  2. Peel and slice peaches into 1/4 inch slices and place into a large mixing bowl.
  3. Slice plums into 1/4 inch slices (keeping skin on) and add to bowl.
  4. Add lemon juice, 1/3 cup sugar and vanilla. Mix gently to distribute ingredients.
  5. In a small bowl or ramekin, combine 1 tablespoon of sugar, 3 tablespoons of cornstarch and spices. Add to the fruit mixture and combine to coat evenly.
  6. Turn filling into the chilled pie shell, leaving behind any extra juice in the bowl (I like to use a slotted spoon).
  7. Top with crumble topping.
  8. Place on bottom rack of oven and bake at 425 for 15 minutes.
  9. Lower oven temperature to 350 and continue baking for another 30 minutes or until the juices bubble and the pie is golden brown.
  10. Remove from oven and let cool for a minimum of four hours. It needs to completely cool so that the juices set. Enjoy!

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