Peach Vanilla Bean Slab Pie with Cardamom

Combine flour, salt and sugar. Cut in butter with a pastry blender until mixture resembles peas. Add ice water steadily until dough comes together. Divide dough in half. Flatten and refrigerate and hour or until ready to use.

Roll out each piece of dough into a 12-by-16 inch rectangle. Line a baking sheet with parchment paper. Place one rectangle of dough on cookie sheet. Place vanilla bean and sugar in a food processor to create a vanilla sugar. Sift sugar into a bowl to remove large pieces of vanilla bean. In a bowl, combine peaches, vanilla sugar, cornstarch and cardamom. Pour onto prepared dough, leaving a 1-inch border.

Top with remaining dough and seal two pieces of dough together. Fold over and crimp edges. Using a sharp knife, make slashes or designs over dough. Whisk together egg yolk and milk. Use a pastry brush to egg wash the top of the slab pie. Bake for 1 hour, 10 minutes. Let cool for 2 hours before cutting and serving.