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;)
