Vanilla Peach Pie

• 4 pounds ripe peaches, peeled, halved, pitted, each half cut into 6 wedges (about 8 cups)
• 1/2 cup plus 1 tablespoon sugar
• 1/4 cup (packed) golden brown sugar
• 1/4 cup all purpose flour
• 1/4 teaspoon ground cardamom
• 1 vanilla bean, split lengthwise
• 2Flaky Pie Crust disks
• Whipping cream (for glaze)

1. Position rack in lowest third of oven and preheat to 400F.
2. Combine peaches, 1/2 cup sugar, brown sugar, flour and cardamom in large bowl.
3. Scrape in seeds from vanilla bean; discard bean.
4. Toss to blend well.
5. Let stand until dry ingredients are moistened, about 15 minutes.
6. Roll out 1 pie-crust disk on lightly floured surface to 12 1/2-inch round.
7. Transfer to 9-inch-diameter glass pie dish.
8. Trim overhang to 1/2 inch.
9. Spoon peach filling into crust, mounding slightly in center.
10. Roll out second pie-crust disk to 12-inch round.
11. Drape crust over filling.
12. Trim overhang to 3/4 inch.
13. Fold edge of top and bottom crusts under, pressing to seal.
14. Crimp edges decoratively.
15. Cut 4 slits in top crust to allow steam to escape during baking.
16. Brush crust lightly with whipping cream.
17. Sprinkle with remaining 1 tablespoon sugar.
18. Place pie on baking sheet.
19. Bake 45 minutes.
20. Cover crust edges with foil to prevent overbrowning.
21. Continue to bake until crust is golden and juices bubble thickly, about 1 hour longer.
22. Cool completely on rack.

peaches, sugar, golden brown sugar, flour, ground cardamom, vanilla bean, pie crust, whipping cream

Taken from www.epicurious.com/recipes/food/views/vanilla-peach-pie-103540 (may not work)