Peach and cardamom pie

Pastry

• 130 g raw sugar
• 200 g unsalted butter, chilled, cut into small pieces
• 380 g plain flour, plus extra to dust
• 1 egg
• 1 tsp ground cardamom
• 1 pinch sea salt
• 20 g water

Peach filling

• 40 g shelled pistachios, unsalted (see Tips)
• 2400 g canned peaches, 3 large cans, drained (approx. 1650 g after draining)
• 1 tbsp freshly squeezed lemon juice
• 1 ½ tbsp cornflour
• 2 tbsp rum (optional)
• 1 tsp vanilla bean extract
• 1 tsp ground cardamom
• 1 - 2 pinches sea salt
• plain flour, to dust
• egg yolk, beaten, to brush
• raw sugar, to sprinkle