I haven’t tried making a pie in a while, and frankly, I felt it was time to try again, especially with the strawberries and peaches at the height of their season. It didn’t exactly turn out amazing (fumbling around with thawing pie crusts and super juicy fillings translates into a sudden cobbler transformation), but it’s good for a first try. Plus, it’s generally an amazing flavor combination – warmed, honeyed peaches and strawberries, with just a dash of bourbon and vanilla. 

Honey Strawberry Pie

Ingredients

  • 2 frozen pie crusts (one for the bottom, and one for the lattice top or whatever you can manage) (if you want the recipe for the crust as in the original recipe, click the link above)
  • 5 fresh sliced and pitted peaches (roughly 5 c)
  • 2 c strawberries, halved and hulled
  • 1/3 c dark brown sugar
  • .5 c flour
  • 2 T honey
  • 1 T vanilla extract
  • 1 T bourbon
  • 2 T butter, sliced thin
  • 1 beaten egg
  • sugar, to sprinkle

Line the bottom of your pie plate with the crust. Toss together your peaches, strawberries, dark brown sugar, flour, honey, vanilla extract, and bourbon, and then spoon the filling into the pie plate, being sure to get all the juices. Add the thin butter slices over the top. 

Place the top crust over the top of the pie – if you can make a lattice, go for it! Otherwise, just crimp the edges on, and be sure to cut vents in the crust. (I tried to lattice it. It didn’t go very well.)  Brush the crust with the beaten egg, and then sprinkle the sugar on top. 

Chill the pie in the fridge until it’s firm, usually about 1 hour, but up to several days in advance. 

When you’re ready to bake the pie, preheat the oven to 350. Once heated, place the chilled pie on a baking sheet, in the oven and bake for 45 minutes, until the juices are bubbling and the crust is a good golden brown. Let the pie cool, and then om the nom out of it!

The Atlantic salmon that I like at the grocery store I typically shop at only goes on sale a few times a year. Recently was one of those times, and this recipe came my way just as it did, so really, this was one of those absolutely perfectly timed discoveries. This was also the final recipe I used my old oven on (I roasted the salmon significantly ahead of my using it so that it didn’t go bad and put it in the fridge until I finally made the honeyed cherries.)  Farewell, old oven and your fire setting tendencies; you will not be missed.

Balsamic and salmon, and honey and cherries seem like pretty natural pairings, but combine all of it in one dish, and the flavor combination is absolutely amazing. 

Balsamic Roasted Salmon with Honeyed Cherries
Lasts approximately 3 to 4 lunches

Ingredients

  • minimum 1 lb salmon
  • salt
  • 2 T olive oil
  • 3 T balsamic vinegar

Honeyed Cherries

  • 2 T olive oil
  • 3 T honey
  • 2 c cherries, pitted (see cherry almond dutch baby recipe for pitting tips)
  • 2 T balsamic vinegar

Preheat your oven to 350 degrees.  If your cherries are not already depitted, do so now while your oven is heating up. Take your salmon, place it skin side down a baking sheet. Sprinkle liberally with salt, drizzle with the olive oil and balsamic vinegar, and roast for 8 to 10 minutes, depending on how thick the salmon is.

Meanwhile, on your stovetop, combine the honey and olive oil, and bring to a light simmer. Add the cherries, and simmer again, adding the balsamic vinegar not long after. Once the balsamic vinegar has been simmered in, remove from heat.

And then, combine it all onto a plate or whatever you’re storing it in. Layer the salmon over the cherries for maximum pretty.