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Any-Fruit Cardamom & Vanilla Bean Pie

by Rebekah Lee (follow)
Dessert (1081)      Baking (674)      Fruit (215)      Pastry (93)      Pies (22)     

Originally, this was designed to be a peach pie, however after realising that half of my peaches were no where near ripe enough, i needed to improvise, thus the any-fruit pie came about. I searched about the kitchen until i had enough fruit on hand to fill this pie, and so a peach-strawberry-apple-cardamom-vanilla bean pie this became. And it was delicious; a golden, buttery, flaky crust encasing the bubbling fruit, with a hint of cardamom and fresh vanilla adding amazing fragrance and depth of flavour, complementing the fruit perfectly.

This pie can be turned into any sort of fruit pie you'd like, whatever juicy fruit you have on hand, use it! Whether it be an all peach pie (as this was intended to be), a blackberry pie, a strawberry and rhubarb pie or a classic apple pie. Whatever you decide, i assure you that this will be a hit, especially when served with whipped cream, or as i did, with a (big) scoop of home-made cinnamon ice-cream.

Preparation Time: 45 (plus 1 hour dough resting)
Cooking Time: 1 hour (plus 2-3 hours cooling)
Makes: 1 x 9-inch pie


Shortcrust Pastry
2 1/2 cups all-purpose flour
1 teaspoon sea salt
1 tablespoon granulated sugar
225g unsalted butter, chilled and cut into small cubes
1/4 ice water (plus extra if needed)

Pie Filling
6 cups of any juicy fruit, sliced or chopped (if fruits are large)
1 tablespoon fresh lemon juice
1/4 cup brown sugar, packed
Seeds of 1 vanilla bean (or 1 tsp vanilla bean paste)
1/2 teaspoon ground cardamom
3 tablespoons cornflour
1/4 teaspoon sea salt
1 tablespoon pouring cream
2 tablespoons granulated sugar, for sprinkling


Shortcrust Pastry

Make sure your ingredients are chilled, if it is a hot day you may need to refrigerate your flour to chill it as well as your butter. Chilled ingredients are key for a flaky, crumbly shortcrust pastry.

lots of butter for a buttery pastry

Combine the flour, salt and sugar in a bowl. Whisk to combine. Take the chilled, cubed butter and rub the butter into the flour mixture with your fingertips (try not to use the palms of your hands as this will warm the butter too much). Continue until the mixture resembles coarse bread crumbs.

resembling coarse breadcrumbs

Add 1/4 cup of ice water and mix together with your hands to form a dough. If the dough does not come together add a little more water (small amounts at a time), until the dough comes together.

Roll dough into a ball, cut in half and form into disks. Wrap in plastic wrap and place in the fridge to rest for at least 1 hour.


Preheat the oven to 190 degrees celsius.

In a large bowl combine the chopped fruit and lemon juice, set aside.

peaches ready to be turned into a delicious pie

In another bowl, whisk together the brown sugar, vanilla seeds, cardamom, cornflour and salt. Sprinkle this over the fruit and mix to combine, continue mixing until the sugar has more or less dissolved. Set aside.

covered in vanilla bean specks

On a lightly floured surface, roll out one disc of the shortcrust dough into a 14 inch round. Don't fret if there are cracks in the dough, these can be patched up later.

Lightly flour a rolling pin, gently wrap the dough around the rolling pin and transfer to a 9 inch pie pan. Lightly press dough into the bottom and sides of the pan. Trim the dough to allow a 1 inch overhang. Use any left over dough to patch up cracks in the pie base.

Add the fruit mixture to the pie pan.

Roll the second disc of dough out into a rectangle, keeping it roughly the same thickness as the bottom of the pie. Using a long knife, cut the dough into 1 inch strips. Arrange these strips into a lattice pattern on top of the pie. Cut off excess from the strips, and pinch the bottom and top layer of dough together with your fingers in order to make a sealed edge. Use a fork to press down on the sealed pie rim to create indents.

Brush the pie crust with pouring cream and sprinkle with the sugar. Bake for 1 hour, or until the pie crust if golden brown and the fruit is bubbling. If the crust begins to cook too quickly, cover the edge with aluminium foil to stop the crust from burning whilst the pie cooks.

ready to go in the oven

Remove the pie from the oven and allow to cool for 2-3 hours before serving (until the pie is nearly at room temperature). The fruit juices need to thicken and set prior to cutting into the pie.

Serve with whipped cream, or a scoop of vanilla bean or cinnamon ice-cream.

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