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.
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!!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Honey Strawberry Peach Pie.
By halfbakedharvest
Course: Dessert
Cuisine: American
Keyword: honey, peach pie, pie, strawberry
Sweet and delicious pie
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
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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
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Grease an 8 or 9-inch pie plate.
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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.
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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] .
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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.
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Cover and chill pie until crust is firm, at least 1 hour or up to 2 days.
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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!
Recipe 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. ?
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!
This is my kind of meal, breakfast, lunch or dinner! Looks devine!
Thank you Kathy! Hope you love it!! (:
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 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!
Question – how does the buttermilk and egg yolk affect the pie? I love hearing about pie crust techniques.
https://www.searedandshameless.com
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!
This sounds amazing and looks gorgeous! Looks almost too beautiful to eat . . . almost . . .
Thank you Caitlin!
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!
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 (:
I’ll take a slice of pie or two.
Coming right up (:
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’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!
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!
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.
So pretty, I adore the strawberry peach pairing!
Thank you Laura!! (:
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!!
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!
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!
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!
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!
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!
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!!
I made this pie Saturday night and it was a huge hit! Thanks for a great recipe!!!
Awesome!! Thank you!!
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!
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!
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!
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!
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
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
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 the peaches need to be peeled? Thanks!!
Hey Kristen,
You do not need to peel the peaches. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan! Long shot you’ll see this but do you have any tips for how to bake and prep the pie for freezing and future use?
We have a peach tree with a ton of ripe peaches and I’d like to make and freeze some pies for the winter 🙂
PS- absolutely love your blog!
Hey Bethany! I would bake the pie, let it cool completely, then wrap tightly with plastic wrap and freeze. I think that should work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi! I made this today, I wanted to let you know you have two different measurements on the buttermilk – in the ingredient listing it states 1/3 in the instructions it states 1/4
Hey Meghann,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! The recipe starts with 1/4 cup of buttermilk but then follows by more if needed:) xTieghan