georgia peach honey pie

 

moving to the country, gonna eat a lot of peaches.
i'm moving to the country, gonna eat me a lot of peaches.
peaches come from a can, they were put there by a man.. in a factory down town.

now that i've got this song stuck in your head for the rest of the day (or week), here is my recipe for a georgia peach pie sweetened with bee raw's raw georgia holly blossom honey (how fitting, right?) this honey has an strong floral taste, with a hint of freshly cut pine.

i am pretty excited for peach season now that i am back in the niagara region & live around the corner from a peach farm! i am going to be making peach desserts & eating fresh peaches all month long. i feel like i have been really into baking with ALL the in season fruits this summer has to offer. because of my excitement i thought this pie deserved not one, but TWO braided crust. i could have kept going, but maybe it would have been a braided overkill. as if that is a thing though, right?

happy peach season!

ingredients

for the dough

  • 3 cups all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon sea salt
  • 3/4 cup unsalted butter, cold & cubed
  • 1/3 cup vegetable shortening, cold
  • 1 teaspoon pure vanilla extract
  • 1/2 cup ice water
  • 1 egg, for egg wash (optional)

for the peach honey filling

  • 6-8 ripe georgia peaches, thinly sliced
  • 1/4 cup bee raw georgia holly blossom honey
  • 1/3 cup raw sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons corn starch
  • 1 teaspoon cinnamon

directions

  • begin by making the dough. using a food processor pulse the flour, salt and sugar.
  • add the cubed butter, shortening and vanilla. pulse until a crumb like mixture forms.
  • add the cold water one tablespoon at a time until the crumbs begin to come together. turn out onto a pastry board and shape dough into a disk. if dough seems wet, add a bit more flour. if the dough seems dry, add a bit more water.
  • wrap in cling wrap and refrigerate for minimum 2 hours.
  • in a large mixing bowl mix the peaches with the honey, sugar & vanilla.
  • sprinkle with cornstarch & cinnamon. toss until evenly combined.
  • set aside while you roll out the pie dough.
  • heavily flour a smooth surface & roll out the dough to 1/4 to 1/2 an inch thing.
  • line pie dish & fill with peach mixture.
  • top crust with remainder of dough, in a lattice top or braided edge! bonus points for two braids;)

this post was created in partnership with bee raw. they make a ton of different raw honeys in fun flavours. find the georgia blossom honey i used here! 

mini strawberry pistachio pavlova

 

a couple weeks ago i went to the toronto launch party for KitchenAid’s® new KitchenAid® Artisan® Mini Mixer!!! it was so much fun. there was a honeydew infused cocktail to celebrate the latest colour addition to the KitchenAid® family, a mini instant polaroid camera to capture guests mini moments & mini foods galore. the KitchenAid® Artisan® Mini Mixer is a perfect addition to tiny kitchens or small batch families, especially for those city dwellers. the launch party inspired me to create some mini moments of my own starting with this mini strawberry pistachio pavlova. the matte white finish of the mixer compliments the soft, fluffy, cloud like meringue layers. i topped this pavlova with fresh whipped cream, fresh summer strawberries & crunchy pistachios. while pavlova is usually served as one large layered dessert, i decided to scale it down into mini individual portions. this light dessert is a perfect finish to an outdoor summer gathering or barbecue. my family was not familiar with pavlova but they absolutely loved it! oh, they have a LOT of learning to do:)

happy canada day & fourth of july weekend!!!

ingredients

for the pavlova

  • 4 egg whites
  • 1 cup white sugar
  • 1/4 teaspoon cream of tarter or vinegar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cornstarch
  • 1/2 cup pistachios, chopped

for the pistachio strawberry topping

  • 2 cups fresh strawberries, quartered
  • 1/4 cup sugar
  • 1/4 cup pistachios, chopped
  • 1 teaspoon freshly squeezed lemon juice

for the vanilla whipped cream

  • 2 cups whipping cream, cold
  • 2 tablespoons sugar
  • 1 teaspoon pure vanilla extract

directions

  • preheat oven to 225 degrees.
  • in the bowl of the kitchen aid stand mixer fitted with the whisk attachment, whisk egg whites until soft peaks are formed.
  • gradually add sugar, followed by cream of tarter, vanilla extract & cornstarch until egg whites reach stiff peaks. mixture should be smooth & glossy.
  • fold in pistachios carefully, ensuring not to deflate the whites.
  • on a parchment lined baking tray trace out six evenly sized circles (i used a mason jar lid). fill each circle with the meringue & create a small dip in the middle of each.
  • bake for one hour, turn off oven & let the meringues rest in the oven for another hour.
  • while the pavlova bakes, prepare the strawberry mixture & whipped cream.
  • for the strawberry mixture: in a mixing bowl add chopped strawberries, sugar, lemon juice & pistachios. stir & set aside until ready to assemble.
  • for the whipped cream: in the stand mixer fitted with the whisk attachment add the whipping cream. beat until soft peaks are formed. add the sugar & vanilla, beat until stiff peaks are formed. set aside until ready to assemble.
  • when ready to serve, layer pavlova with whipped cream followed by pistachio strawberry topping. sprinkle with additional pistachios if desired.

this post was created in partnership with KitchenAid® in celebration of the new KitchenAid® Artisan® Mini Mixer available now! tag all your mini creations with #minimoments.  

earl grey cake + honey buttercream frosting

 

happy canada day & happy fourth of july weekend!!!! this might be my favourite cake to date. i was beyond excited with how it turned out. literally jumped for joy haha. not only with the flavour combinations of the earl grey tea + honey, but that grey ombre frosting too. i think i am starting to fall in love with grey frosted cakes. the piped topping looks difficult to create, but it was easy peasy. i used all the left over frosting colours, two piping tips (one small star & one large star) & went piping crazy! you can make any design you like on the top & it will automatically look perfect. for this cake i used a special type of earl grey tea from stash tea. it contains double bergamot, so it has an extra strong flavour which comes through once the cakes are baked. i wonder what else i can infuse this earl grey into, i absolutely LOVE it! anyways, have an amazing long weekend with lots of BBQ, drinks & desserts:) xo

ingredients

for the earl grey cake

for the honey buttercream frosting

  • 1 pound unsalted butter, room temperature
  • 1/3 cup raw honey
  • 3 cups icing sugar, or to taste
  • 1 teaspoon pure vanilla extract

directions

  • preheat oven to 325 degrees.
  • in a saucepan over low heat add the milk & loose leaf tea. let simmer for five minutes to infuse the tea into the milk. do not let the mixture come to a boil. remove from heat & let cool to room temperature. strain out tea.
  • in the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar.
  • add the eggs one at a time, followed by the vanilla extract & oil. mix until light and fluffy.
  • in a separate bowl sift the flour, baking powder, salt & finely ground tea. gradually add to stand mixer at low speed.
  • once flour is JUST combined into the wet ingredients, add the infused milk.
  • evenly distribute batter amongst two greased 8-inch round cake pans.
  • bake each layer for about 18-20 minutes, or until a tooth pick inserted comes out clean.
  • let cakes cool completely before frosting.
  • for the frosting add butter, honey, icing sugar & vanilla in the bowl of a stand mixer and whip until light and fluffy, about 8-10 minutes.
  • frost as desired! i used a touch of black food colouring & turned it into a grey ombre cake.

this post was created in partnership with stash tea. you can find the double bergamot earl grey tea i used here! it has a stronger bergamot flavour then regular earl grey tea which means the tea flavour comes through perfectly in the cake.  

like what you see? get it here. japanese tea pot | twig tea scoop | mug | cake stand | plates | flatware