Pies, pies, pies, pies, pies, pies, pies, pieeeeeees!

I wanted to mix up traditional recipes and quite often I choose flavor combinations based on common color schemes... weird huh? This one is a winner, though especially with the sweltering summer afternoons calling for iced tea and flaky peach pie. Well, that's what my summer afternoons call for anyways!

I used this pie crust recipe and made it in a small 6" pie crust pan, but the following recipe is for a regular sized pie tin.. y'know... so you can "share". Riiiiiiiiight. "Share".

5-6 c frozen peaches (You can dice them. Or not.)
1/4 c cornstarch
1/2 c brown sugar
1/4 c honey
1 vanilla bean
1 chamomile tea bag

Steep the chamomile tea in 1/8 c boiling water and let it sit for 10 minutes.
Put the peaches in a colander and run cold water over them until the outer layer is kinda thawed. Maybe 5+ minutes of water running.
Stick all of the ingredients in a bowl and mix it by hand until they are combined. Go ahead and cook the mixture over a high flame stirring constantly with a heat proof rubber spatula until the consistency is like camel snot (translation: its like a "mediumly" thin jam)!

Pour into a pre-made crust, and top with another rolled out crust.

For this top, I attempted to make a variation of a honey comb top by refrigerating the rolled out top and punching holes in it with a piping tip. I saved the dots for the outside crust and attached them with a beaten egg and 2T of water or just water... it works well.

I like to freeze the pie for a 1/2 hour so the shapes don't flop or spread when I bake them. The final step is brushing the rest of the egg wash on top and sprinkling raw sugar on top of that.

Bake for 50-70 minutes until its a deep golden brown. I served it with a little honey on top and man oh man.

Whats your favorite pie combination?
Do you have any strange ones?

1 comment

  1. gorgeous! the top looks so beautiful like that! (as you can see, i am way behind on my reader! haha. i'll email you back soon!)


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