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!

This is a recipe I’d been wanting to try a while back in… January, I want to say, and peaches came on a good sale, so I decided to try to make this. The yeast I used for this was a bit old, so it probably didn’t rise properly, so I’ll want to give this another shot again soon. Macreating the peaches, though? Incredibly good idea, and definitely a thing I want to do again, especially when the Japanese peaches come into season at Mitsuwa. This may not have been perfect, but it was still real damn good.

Salty Peach Vanilla Focaccia

Ingredients

Dough

  • .5 c milk, warmed to lukewarm (microwaved about 30-40 seconds)
  • 2 t sugar
  • 1 t active dry yeast
  • 1.5 c flour
  • 2 T sugar
  • zest of 1 lemon
  • 1 egg
  • half a stick (.25 c) unsalted butter, softened

Topping

  • 1 large peach (or 2 medium ones), pitted and sliced
  • 1 T maple syrup
  • 1 T dark brown sugar
  • 1 t vanilla bean paste
  • flaky sea salt

To start the dough, take the warmed milk, 2 t sugar, and active dry yeast, and mix together in a small bowl, until foamy. Whisk together the flour, 2 T sugar, and lemon zest, and then slowly add the egg and yeast starter, until you have a dry, kind of shaggy dough. Add the butter all in one go, and then work your dough together until you have a smooth, elastic dough. Cover your bowl, and then let rise for 1.5 to 2 hours, until it’s roughly doubled in size. 

Meanwhile, while the dough rises, toss your peach slices with the maple syrup, dark brown sugar, and vanilla bean paste, and cover and set aside to macreate while your dough rises. 

After the dough has doubled, punch it down and spread it out on a baking sheet into a rectangleish shape (or as close as you can get to one). Pour the juices over the bread, and then press the peach slices into the dough. Cover with plastic, and then let rise again until doubled in size, roughly another 45 minutes. 

In the last ten minutes, preheat the oven to 400, and bake the bread for 15 to 20 minutes, until golden brown and cooked all the way through. Sprinkle the bread with sea salt, and then enjoy your ridiculously good dessert bread!