Fresh peaches and blueberries...
Fresh peaches are abundant this time of year. Of course, this means that it's time to bake another pie! This recipe includes the addition of fresh blueberries and a bit of local Sonoma County honey for added sweetness...Click "Read More" for the details.
Local Russian River Valley honey!
Freshly-ground cardamom is the perfect spice for this pie...
Drizzling the honey over everything! :)
All of the ingredients are mixed in and ready for the crust...
Here's the crust that I had prepared in advance of the filling. It was chilling in the fridge.
Time for the crumb topping...
Topped and ready to bake!
Time for pie! I wish you could smell my kitchen right now! :)
Juicy Peach and Blueberry Pie with Local Honey
Ingredients
1 Prepared pie crust
Use your favorite recipe or try my pie crust recipe!
Filling
6-8 Fresh organic peaches (peeled and sliced)
1 cup Fresh organic blueberries
1/2 cup Local honey*
1 tsp Ground cardamom
1 Tbsp Tapioca starch
Crumb Topping
1/2 cup butter
1/2 cup sugar
1/2 cup flour
Crumb Topping Instructions:
Place all of the crumb topping ingredients in your mixer with the paddle attachment. Mix on medium-high speed until all of the ingredients combine. Set aside until you are ready to top the pie.
Directions:
Pre-heat oven to: 350 degrees F
Peel and slice the peaches. Place them in a large mixing bowl. Rinse and pat dry the fresh blueberries and place them in the mixing bowl as well. Sprinkle the ground cardamom and tapioca starch over the fruit in the bowl. Drizzle the honey over everything in the bowl. Mix thoroughly.
Pour the peaches and blueberries mixture into your prepared crust. Carefully mound the crumb topping over the fruit filling. Bake at 350 degrees for about an hour.
*If you don't have any local honey, don't worry. Feel free to use any type of honey you have available. An equal amount of organic sugar can be substituted for the honey as well.
1 Prepared pie crust
Use your favorite recipe or try my pie crust recipe!
Filling
6-8 Fresh organic peaches (peeled and sliced)
1 cup Fresh organic blueberries
1/2 cup Local honey*
1 tsp Ground cardamom
1 Tbsp Tapioca starch
Crumb Topping
1/2 cup butter
1/2 cup sugar
1/2 cup flour
Crumb Topping Instructions:
Place all of the crumb topping ingredients in your mixer with the paddle attachment. Mix on medium-high speed until all of the ingredients combine. Set aside until you are ready to top the pie.
Directions:
Pre-heat oven to: 350 degrees F
Peel and slice the peaches. Place them in a large mixing bowl. Rinse and pat dry the fresh blueberries and place them in the mixing bowl as well. Sprinkle the ground cardamom and tapioca starch over the fruit in the bowl. Drizzle the honey over everything in the bowl. Mix thoroughly.
Pour the peaches and blueberries mixture into your prepared crust. Carefully mound the crumb topping over the fruit filling. Bake at 350 degrees for about an hour.
*If you don't have any local honey, don't worry. Feel free to use any type of honey you have available. An equal amount of organic sugar can be substituted for the honey as well.
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