Strawberry Peach Pie with Honey and Sage

Helga Glaesel de BlandingSeptember 18, 2012

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You guys need to try this recipe. So far, this is my favorite pie recipe… I think it’s the peaches. I’m not particularly crazy about peaches, because I find they lack flavor, at least most of the ones you find at the supermarket have that disappointing quality. They look great, nice yellow/red skins and when you bite down… not a whole lot of flavor.

But baked peaches mixed with sugar are a completely different thing. What got my attention about this recipe was the honey and sage twist, too. After you mix the strawberries and peaches you add the sage and drizzle honey on top before baking the pie. These two elements elevate this dessert to a whole new level. I’ve made this pie twice already, the first time I didn’t have any fresh sage around, so I used powdered sage, (which I had recently purchased just because it wanted to go home with me). The second time around, I used fresh sage that my hubby got for me so I could try it in this recipe. I can honestly say, you can use either one. The only thing I changed about this recipe is that I added 2 tablespoons of cornstarch to the mix, to make it less runny. Also, on the procedure: place a cookie sheet under the pie pan (not directly under, but on the lower racks) to catch dripping fruit and sugar juices. I made a mess out of my oven the first time.

This pie can be served at room temperature, drizzled with maple syrup and topped with a dollop of whipped cream. You’ll love it.

Helga

Strawberry Peach Pie with Honey and Sage

Serves 8
Recipe from: Seafield Farm

Ingredients:
1 pint strawberries, rinsed, hulled and sliced
4 peaches, sliced
2 tbsp fresh sage, finely chopped
⅔ sugar
¼ cup honey
¼ cup flour
2 teaspoons cornstarch
1 batch of pastry (see Pie Dough recipe)
1 egg
1 tbsp water
Maple syrup for drizzling
Whipped Cream

Procedure:

Preheat oven 400°
Place peaches, strawberries, sugar, honey, flour, cornstarch and sage in a large bowl and stir to combine.
Roll out half of the chilled pastry and line a nine-inch pie plate with it.
Pour filling into the center.
Roll out second half of the pastry and cut into strips a quarter of an inch wide.
Weave strips of pastry on top of the filling to make a lattice top, or any other design you want to try.
Trim and crimp edges.
In a small bowl whisk water and egg together.
Brush pastry with egg wash using a pastry brush.
Fit tin foil over the edge of the crust and bake for forty minutes.
Remove foil and bake for an addition fifteen minutes or until golden brown and bubbly.
Allow to cool and slice. Serve drizzled with maple syrup.