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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.
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. ?
I’ve made this pie 3 times now in the month of July alone and I can easily say it is the BEST and easiest-to-follow pie recipe I’ve ever tried. The real star here is the pecan crust! So unique and delicious—I’m gonna use this crust as a base for pumpkin pie in the fall. I’ve been using 6 medium peaches and no strawberries for an all peach pie. This last time I made it, I cut the butter into the crust using a food processor instead of my hands, and then stirred in the buttermilk with a spoon. Using the food processor made the crust MUCH flakier and crispier! Overall amazing recipe with a WOW factor.
Thank you so much Danielle! I am really glad this has been turning out so well for you! xTieghan
Do you have to blind bake the pie crust first before adding the filling?
Hi Reema,
You do not need to bake the crust first. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan!
Love all your recipes! Peaches are not in season at my grocery store, will drained canned peaches work or is that too much liquid? Thanks for doing what you do! 🙂
Question (and it may be a silly one – new baker here!) — have you ever made this pie the day before, chilled overnight and reheated in the oven before serving the next day? Or will this effect the final product?
I would love to make this for my friends baby shower but I don’t think I’ll have time to do it the day-of…
Hey Karlie! Yes, you can bake the day before and then serve at room temp or gently warm in a 325 degree oven for 15 minutes. It is great served at room temp or slightly warm. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Just made this pie yesterday (but used nectarines and plums instead for the filling) and my dough came out way wet, which might be due to the weather. Anyways, it made assembling the top very hard, but the pie came out perfect and delicious anyway! I had a bit of dough left and I used it today for cookies which were perfect.
I would recommend chilling the dough for an hour or so if you find it’s too wet to work with too!
Sorry it came out a bit wet! But so happy to hear it came out how you wanted! Chilling will definitely help!
Thanks Lizette!
I’ve always loved baking but have been so busy recently that it’s been months since I’ve spent an afternoon in the kitchen. My sister sent me photos of cookies she baked the other day and that inspired me to make time to do what I love! Instinctively I came to your website and knew right away I was making a pie. I found this one and decided to go for it- not only was it simple, but delicious & the perfect pie to welcome summer. I also had extra dough so I made three roses on top… the texture, the golden lattice, the sweet fruit, the homemade crust… it was a complete hit from the whole fam. Thank you for the wonderful recipes! 🙂
Yay to getting back to baking! Even more yay to it being good! Thank you so much for making it Kate!
Undulbtedoy a good article! We’ve book marked it and sent this out to most of my close friends simply because I know they shall be curious, thank you very much!
Thank you, Charl!
Pecans in a pie crust? I love that idea (and have a freezer full of pecans…). My husband loves peach pie (I love all pies) so I should probably make this asap. Awesome work Tieghan! Your content is as awe inspiring as always!
Perfect!! Haha thank you Rebekah! I hope you enjoy this pie as well!
I made this pie Saturday night and it was a huge hit! Thanks for a great recipe!!!
Awesome!! Thank you!!
Hey Tiegan- I saw you mentioned this in a comment, but what is the purpose of chilling the pie as a whole? I’ve never heard of doing that before. Does chilling/not chilling the entire pie affect the results? And does one need to chill the pie dough and also chill the pie or just choose one of those routes? Thanks!
Hey Jenny! Because I do not chill the dough prior to rolling the dough out, the crust needs to be chilled before going into the oven. I like to chill the pie as a whole. It’s makes for a very flaky crust! Let me know if you have questions. Thanks so much!!
The pie tasted great and it looked great too. Everyone raved. The only problem was that it didn’t hold together when cut. Is there an obvious suggestion you could make? Should I have refrigerated it for an hour or so?
Another great recipe! Thanks.
Hey David! So happy the pie was a hit!! Hmm, I am not sure why it didn’t hold. You mean the crust feel apart? Did you brush it with egg before baking? I cut into mine pretty soon after it came out of them oven and it was fine, but I could have added more water to mine which might have helped it hold better. It is hard to say without knowing exactly what you did. Let me know if you have questions. Thanks so much!
The crust was fine. The filling ran so the pieces didn’t stay in firm individual pieces.
Ok, got it. Yeah, than it was probably a little warm to cut into them. Mine ran as well, but I didn’t mind because I like the warm pie. Chilling the pie would probably help to solve this issue. Let me know if you have questions, thanks!
Pie makes me excited too! Looks yummy! I wish I could have pie for lunch today 🙂
I think we all wish we could LOL! Thank you!
I couldnt even dream up a pie that looks this good! I would want it for lunch every Friday! Because…Friday 🙂
Ah, thank you!! Pie Friday? Sounds good to me!
would this be ok using frozen fruit? i know, i know, summer time and farmers markets and omg all the froots, but i’m too achy to go get fresh fruit, and i want pie. 🙁
Hey Liz!! Haha! Frozen fruit will be perfect!! Let me know if you have questions! Hope you love the pie, thanks!
Hi
Love your blog but whenever I try to pin a recipe from it from my Android phone, using your “pin it” button in your post, Pinterest tells me they can’t find an image to pin. Just thought you’d want to know in case others are also having this problem
Hey Pat! Thank you so much for letting me know, I will look into this. Hope you had a great weekend! Thanks!
What a beautiful pie! I made an apple pie yesterday and had some for breakfast with my latte. Late lunch of pie and ice cream is a great idea.
Next up for me as local peaches come in is a peach pie with honey and rosemary and after that I will have to try peach and strawberry. Mmmm.
Sounds so good!! I want some!!