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