Fresh Peach Pie with Cardamom

“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

subheading: For The Pastry Crust:

12 tablespoons unsalted butter cut into cubes and kept very cold

2 cups all purpose flour

Pinch of salt

¼ teaspoon baking powder

4 ½ ounces cream cheese cold

2 tablespoons ice water

1 tablespoon cider vinegar

subheading: For The Filling:

3 pounds peaches about 6 ½ cups pitted and roughly sliced

1 tablespoon fresh lemon juice

½ cup plus 1 tablespoon sugar

Pinch of salt

4 teaspoons cornstarch

1 teaspoon cardamom powder

1 egg

1 tablespoon heavy cream or milk

Directions at foodnessgracious.com

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