Top Crust Peach and Cardamom Pie

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

crust

1 ¼ cups unbleached all purpose flour

1 ½ teaspoons sugar

¼ teaspoon salt

½ cup (1 stick) chilled unsalted butter, cut into ½-inch cubes

3 tablespoons (or more) ice water

filling

2 ½ pounds firm but ripe peaches, peeled, halved, pitted, sliced ½ inch thick

⅓ cup sugar

2 tablespoons cornstarch

2 teaspoons fresh lemon juice

¼ teaspoon ground cardamom

1 egg, beaten to blend (for glaze)

1 ½ tablespoons raw sugar*

Honey Yogurt

special equipment

2 ½- to 3-inch heart-shaped or scalloped cookie cutter

Directions at bonappetit.com

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