Honey Strawberry Peach Pie.
I made us a pie!! A Honey Strawberry Peach Pie!
I’m kind of excited about it, I mean, it’s a pie!! Complete with a lattice crust and all. Granted it’s nowhere near perfect, but I’m so over perfect.
Like in mind perfect is not even a thing. <–truth.
In all seriousness, I actually love the look of an imperfect pie, I think it looks rustic and all the more delicious, so clearly this pie made me very, very happy. I may or may not have been jumping up and down with excitement the day I made it.
Anyway, happy Friday!! This week went by so fast. Well, it actually went soo slow, but so fast at the same time, if that makes any sense at all. The last two weeks have literally been some of the most grueling ever for me, writing is just not my thing, especially in long spurts. But I’m back in the kitchen today and hoping to get myself back into my creative zone…aka my happy place. YESSS. You will be seeing me on snapchat for sure (username: hbharvest) either today or sometime this weekend, anything you guys want to make?? Should we make a pie?!?
I feel like that’s a bit ambitious for snapchat, but I dunno, maybe!! Do you guys want to see the how-to for this?? Let me know in the comments or send me a snap… and quick! 🙂
Alright, so here’s the deal. I basically took my favorite super easy pie crust and filled it with two of my most favorite fruits. Then added on another layer of pie crust and baked it to a golden state of perfection.
Simple as that.
I then proceeded to pile on the vanilla ice cream and eat my pie for lunch, cause that’s how we do it around here. Don’t judge, you know it’s the right thing to do when you have fresh-baked pie just sitting in your kitchen literally eyeing you down. It was basically just a magical kind of lunch. Like so freaking good. The combo of sweet peaches and strawberries with just a hint of honey is just beyond. Just like, I can’t even.
Also? Am I the only one who thinks all fruit pies NEED ice cream to accompany them? I mean, I have a couple of pie recipes in the cookbook and both have their own homemade ice creams to accompany them. Yes, I am so serious, so start to get exited…I already am.
Also, also, is eating the pie right out of the pie plate an embarrassing thing to admit that I did? Cause that totally happened, and I have zero regrets about it. Again, hot pie + cold ice cream + me = pie to the face. Both of my grandmas would be so disappointed…but I fit right in with the Gerard family I grew up in. Dad taught me best. 🙂
Side Note: I spent Wednesday morning searching high and low for the goats because some dogs who were off their leash spooked them off. UGH. Seriously people, if your dogs are not trained, you gotta keep them on their leash. I love dogs and all, but I mean come on, if you can’t control them keep them on their leash! I walked outside my door because I heard some loud rumbling noises. I thought for sure the goats had gotten out of their pen, but I was super surprised to see two dogs (whose owners were nowhere to be seen) eating my pansies and digging through the garbage. For real? The goats were also nowhere to be seen. I finally found them up above the trailhead that is next to our property.
OK and now I’m off to cook and do all the fun things I love to do in the kitchen today, YESS!!
Honey Strawberry Peach Pie.
Keyword: honey, peach pie, pie, strawberry
Sweet and delicious pie
- 1 3/4 cups all-purpose flour plus more for rolling
- 3/4 cup finely ground toasted pecans (see notes) (or more flour)
- 1 teaspoon kosher salt
- 1 cup (2 sticks) chilled unsalted butter cut into pieces
- 1 large egg yolk
- 1/3 cup cold buttermilk plus more if needed
- 5 cups fresh sliced peaches about 5 peaches
- 2 cups fresh strawberries hulled + halved
- 1/3 cup brown sugar
- 1/2 cup all-purpose flour
- 2 tablespoons honey
- 1 teaspoon vanilla
- 1 tablespoon bourbon optional
- 2 tablespoons butter sliced thinly
- 1 egg beaten
- coarse sugar for sprinkling
- Place the all-purpose flour, finely ground pecans and salt in a large bowl. Add butter and use your fingers to break the butter into the flour until mixture resembles small peas. Whisk the egg yolk with 1/4 cup cold buttermilk in a small bowl and then add the egg mixture to the flour mixture. Mix with a wooden spoon, drizzle in more buttermilk as needed (no more than 1 tablespoon at a time), until dough just comes together (a few dry spots are ok). Gently knead the dough on a lightly floured surface until no dry spots remain, about 1 minute. Divide the dough in half. Shape each piece into a circular disk. At this point you can cover the dough and place it in the fridge for up to one week OR continue on with the recipe...yes, no chilling needed!
To make the pie
- Grease an 8 or 9-inch pie plate.
- In a large bowl toss together the peaches, strawberries, brown sugar, honey, flour, vanilla extract and bourbon. Toss well to coat, making sure everything is well mixed. Spoon the filling into the prepared pie plate. Make sure to scrape in all the good juices left in the bowl! Add the pats of butter over top of the fruit.
- Grab the reserved pie round and cut into 1 inch thick strips. Weave the strips back and forth to create a lattice top: gently thread the strips over and under each other, pulling the strips back and forth as necessary to create the lattice. Here is a great [how-to video | http://www.marthastewart.com/354825/rhubarb-strawberry-lattice-pie] .
- Push the edges of the top crust into the pie plate and then crimp the edges of the bottom crust together with the top crust. You can crimp fancy or crimp simple. Brush the top crust with the beaten egg and sprinkle the pie with course sugar.
- Cover and chill pie until crust is firm, at least 1 hour or up to 2 days.
- Preheat the oven to 350 degrees F. Place pie on a baking sheet and bake until juices are bubbling and crust is deep golden brown, about 1 hour. If the crust is getting too brown, tent with foil. Transfer to a wire rack and let cool before cutting. Serve with a scoop...or two of ice cream!
*To toast the pecans, preheat the oven to 350 degrees F. Spread 1-2 cups of whole pecans on a baking sheet in and even layer. Place in the oven and bake for 10-15 minutes, stirring halfway through cooking until toasted. Allow the nuts to cool completely and pulse in a food processor until finely ground. Use 3/4 cups of ground pecans for this recipe. *Alternately if you prefer to not make a lattice, you can simply lay the pie round over the filling, then, using a sharp knife, slice four holes in the top of the crust for air pockets. Proceed as directed above.
Oh, and probably eat the rest of the pie for lunch, cause it’s Friday, duh. ?