4 pounds ripe peaches, peeled, halved, pitted, each half cut into 6 wedges (about 8 cups)
1/2 cup plus 1 tbsp. sugar
1/4 cup (packed) gold brown sugar
1/4 cup all purpose flour
1/4 tsp. ground cardamom
1 vanilla bean, split lengthwise
2 flaky pie crust disks (see recipe)
Whipping cream (for glaze)

Position rack in lowest third of oven and preheat to 400°F. Combine peaches, 1/2 cup sugar, brown sugar, flour and cardamom in large bowl. Scrape in seeds from vanilla bean; discard bean. Toss to blend well. Let stand until dry ingredients are moistened, about 15 minutes.

Roll out 1 pie-crust disk on lightly floured surface to 12 1/2 inch round. Transfer to 9 inch glass pie dish. Trim overhang to 1/2 inch. Spoon peach filling into crust, mounding slightly in center. Roll out second pie crust to 12 inch round. Drape crust over filling. Trim overhand to 3/4 inch. Fold edge of top and bottom crusts under, pressing to seal. Crimp edges decoratively. Cut 4 slits in top crust to allow steam to escape during baking. Brush crust lightly with whipping cream. Sprinkle with remaining 1 tbsp. sugar.

Place pie on baking sheet.

Bake 45 minutes. Cover crust edges with foil to prevent over browning. Continue to bake until crust is golden and juices bubble thickly, about 1 hour longer. Cool completely on rack.

Flaky Pie Crust:

2 1/2 cups all purpose flour
1 1/2 tbsp. sugar
1 1/4 tsp. salt
2/3 cup solid vegetable shortening, frozen then cut into 1/2 inch pieces
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch pieces
6 tbsp. (or more) ice water
2 tsp. apple cider vinegar

Blend flour, sugar and salt in processor. Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture to bowl. Mix 6 tbsp. ice water and vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding more ice water by teaspoonfuls of dough is dry. Gather dough into 2 balls flatten each into disk. Wrap each in plastic and chill 30 minutes. (can be prepared ahead refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using.