Top-Crust Peach and Cardamom Pie

Blend flour, sugar, and salt inprocessor.

Add butter; using on/off turns,process until mixture resembles very coarsemeal.

Add 3 tablespoons ice water; processusing on/off turns until moist clumps form,adding more ice water by teaspoonfuls ifdough is dry. Turn dough out onto lightlyfloured work surface and knead briefly justuntil dough comes together, 4 to 5 turns.Flatten dough into disk; wrap in plastic andchill at least 1 hour. DO AHEAD: Can be made1 day ahead. Keep chilled.

Line large baking sheet with parchmentpaper.

Roll out dough on lightly flouredwork surface to 13-inch round.

Transferdough round to prepared baking sheetand chill 20 minutes. Using 2 1/2- to 3-inchheart-shaped or scalloped cookie cutter,cut out shapes from dough, spacing closetogether (leave cutouts on baking sheet). Ifnecessary, remove dough scraps, reroll, andcut out additional shapes for total of about2

Chill on sheet while preparing filling.

Position rack in center of ovenand preheat to 400°F.

Place peach slices in medium bowl.

Add sugar, cornstarch,lemon juice, and cardamom and toss to coat.

Transfer peach filling to 9-inch-diameter glasspie dish. Carefully arrange cutouts atop fillingin slightly overlapping concentric circles,starting at edge and working toward center,covering filling completely.

Brush crust withbeaten egg, then sprinkle with raw sugar.

Place pie on rimmed baking sheet.

Bake until crust is golden brown, peachesare tender, and juices are bubbling thicklyat edges, about 45 minutes.

Transfer pieto rack and cool at least 30 minutes. Spoonwarm or room-temperature pie into bowls.

Serve with Honey Yogurt.

* Also called turbinado or demerara sugar;available at most supermarkets and atnatural foods stores.