What a mouthful to say…

and can you imagine the mouthful to devour?

Amazing. Alluring. Astounding.

pie perfection…

Peaches abound at the market. Raspberries proliferate. And who doesn’t love the idea of a little chocolate ~ especially with shortbread?

So, adding a touch of cardamom spice to the delicate crust and the scent of rose to the fruit filling, shall entice your appetite even further.

The gorgeous fruit simply piles over the plate.

I suppose, it’s magical.

~and the process is quite charming as well~

Raspberry Rose Peach Pie with Painted Chocolate Cardamom Shortbread Crust

Cardamom Shortbread Crust:
8 Tbs. butter, softened to room temperature
2 cups all-purpose flour
1/2 cup powdered sugar
1 tsp. ground cardamom
pinch of pink salt

2 oz. bittersweet chocolate (70%), melted

Filling:
8 small white peaches, sliced
2 cups fresh raspberries
1 1/3 cup sugar, divided
1/3 cup rosewater
3 Tbs. flour

Preheat the oven to 350 degrees.
Combine all the shortbread crust ingredients and beat until the butter becomes beady. Form into a dough ball (still a bit crumbly) and press into the bottom of a pie plate, as well as up the sides.
Bake for about 20 minutes, until just starting to become a golden brown color.
Remove from the oven and chill for about 30 minutes in the fridge or 10 in the freezer.

Once cool, drizzle the melted dark chocolate over the crust, “painting” up the sides.

Chill for another 30 minutes, in order to set the chocolate.

Meanwhile, combine the sliced peaches, raspberries, and 1 cup of sugar in a large bowl. GENTLY toss the sugar with the fruit and allow to sit for about 10 minutes ~ macerating.
In a small saucepan, combine the remaining 1/3 cup sugar, rosewater, and flour. Bring to a simmer and whisk until smooth.
Drizzle the rosewater syrup over the macerating fruit, toss again, and allow to sit an additional 10 minutes.

Remove the crust from the fridge and pour the fruit and all the syrup a top. 

Bake for about 30 minutes, until the peaches begin to caramelize and the crust goldens just a touch more.

Allow to cool for at least 4 hours, or overnight, before slicing.