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I made us a pie!! AÂ 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.
SO GOOD.
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.
Servings: 8 Servings
Calories Per Serving: 323 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Crust
- 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
Filling
- 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
Instructions
Crust
- 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!
Notes
*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. ?
So pretty, I adore the strawberry peach pairing!
Thank you Laura!! (:
Oh my gosh, I love the idea of pecans in the crust. And no judgement here about eating pie for lunch – I have been known to eat apple pie for breakfast fo’ sho.
Thank you!!
No judgement!! Thats awesome!
Thanky Thanky for all this good inratmofion!
You’re the greatest! JMHO
(: Thanks!
iya…fafa ke riyadh tahun berapa…akh amir nikahnya tahun berapa hehe…jauh kayanya fa.Beliau rahimahallah tadinya di solo…pernah juga ikut kakaknya di aceh.
What a gorgeous pie! And I LOVE that you put honey and strawberry and peach together! Perfect summer combo. 🙂
Thank you Beth! Hope you love it!
I’ve been searching high and low for the perfect all-butter crust. I can’t wait to try this one!! I try to use all whole grain flour when I’m baking though…it looks like there’s some grain in your crust (not as white as all purpose flour would be)…did you use a whole grain flour or add something to the crust? I’m alll about making pie healthy enough to eat for breakfast, so if it’s grainy, it’s good 😉
Hey Mary! Thanks so much for pointing that out! I used ground pecans in my crust and have adjusted the recipe to read correctly. Thank you so much for pointing that out! Let me know if you have any other questions, thanks!
hi, JUST BEING CURIOUS…on the recipe it says all purpose flour which should be white but on the second and third picture the dough is a different colour, brownish like colour. looks like maybe you add cinamon. actually i like the pie and want to try as well. cheers
HI! Thanks so much for pointing that out! I used ground pecans in my crust and have adjusted the recipe to read correctly. Thank you so much for pointing that out! Let me know if you have any other questions, thanks!
I’ll take a slice of pie or two.
Coming right up (:
Oh my god. Oh my god. You just made my dream pie! I love strawberries and peaches so the combination is always a favorite for me. But adding honey is genius! I need to make this pie soon. And have it for breakfast, lunch, dinner, and dessert!
YAY! Please let me know what you think of it when you do make it Andrea! Thanks (:
Oh man, I would be so mad if I found dogs in my yard like that. Stay away from my flowers and goats!! This pie though. Oh my gosh, it’s perfect. I’ve been wanting to work on my pie game lately and you are reminding me why. I really want to make a nice tight lattice like this. and is that a little pie crust flower on top? Adorable! And yeah, I don’t blame you for eating the pie right out of the pie plate. I mean come on! How could you not?
Also, if you do a snapchat of making this pie, I will definitely watch it!
Thanks Amanda! It was frustrating! But all is well with the goats(:
You should do it!! I had a blast making and eating it!!
Thank you!
This sounds amazing and looks gorgeous! Looks almost too beautiful to eat . . . almost . . .
Thank you Caitlin!
First of all this pie looks exactly how a pie should look like: Perfectly imperfect. Secondly eating pie with ice cream AND straight from the pie dish is in my opinion the way pies should be eaten.
Last but not least. I am 100% with you on the dog thing. Unleashed, untrained dogs can spook off goats and bite small doggies. The second happened to me. A hudge, unleashed, dog came close and tried to kill my leashed, 14-pound, doggie. Goats found, dog saved but seriously, something is wrond with leaving dogs unattended.
Thank you so much! So happy you like the pie!!
I love dogs but if your dog is not under control A leash is necessary! SO agree!
Question – how does the buttermilk and egg yolk affect the pie? I love hearing about pie crust techniques.
https://www.searedandshameless.com
This looks good enough to eat ha! You have got me heavily into peaches and cherries. I always knew I loved them but somehow didn’t realise this, and allow myself to eat lots of them, until I read your blog. So thank you for that! I was interested to read your dog / goat story, from the other side of the Atlantic. We live on a smallholding surrounded by public footpaths so get a lot of dogwalkers. Like you, I have nothing against dogs, as long as they are under control. Last year, one of our alpacas was so badly injured by a dog that we had to have him shot. Sadly we were not there at the time and the dog owner never came forward. The Countryside Code in England is that dogs should be under control (i.e. on a leash or able to be called to heel) at all times but this is often not the case. Sad, isn’t it?
YAY! Thats awesome!! They are so delicious!!
That is so awful! I’m so sorry! I completely agree if your dog is not under control it needs a leash!
Yum, this would definitely be okay with me as a lunch option and I completely agree, pie+icecream=must happen!!!!!!
YAY! So happy you agree!!
This is my kind of meal, breakfast, lunch or dinner! Looks devine!
Thank you Kathy! Hope you love it!! (:
Oh Tieghan! This looks delicious!!! Already looking forward to baking it this summer..very soon ;)) ciao, Rosa
Thank you so much!! Hope you have so much fun!