peachy

Strawberry season is over, but there were early peaches at the farm stand. Also, most of the blackberries are still green on the bushes, but for some reason the fruit by the creek ripened early, which sounds like a perfect reason for a pie. Heart-shaped pie for my peculiar new little family here at the farm.

Peach and honey pie

1 lb ripe peaches (about 10-15 small peaches)

1 cup blackberries or raspberries (or other berry, if available)

1/4 cup flour

2 Tblsp. honey

2 Tblsp. brown sugar

 

Pie crust

1 1/4 cups flour

1/4 tsp salt

1 Tbsp. sugar

1/2 cup butter

3 1/2 tbsp cold water

Combine the dry ingredients, then cut in the butter. When the mixture is the consistency of course cornmeal, add the water and gently toss. Pour onto a floured surface and roll out flat. Makes one crust and some extra, or two small crusts. Pre-bake for 10-15 minutes at 375 degrees.

When the bottom crust is done, combine all the ingredients for the filling in a large bowl, and pour into crust. Top with more crust (optional), and bake for 25-30 minutes at 350 degrees, or until top crust is browning and filling is bubbling.