The greatest thing about being a known food lover is hearing about your friend’s fantastic food adventures. My friends are more than willing to tell me anything delicious; from what they had for dinner, to the complicated dessert they tried their hand at. If something food-related happens to any one of my acquaintances I’m the first to hear about it. And when my friend’s herb garden becomes so overgrown there’s no possible way they’re going to get through it all, you bet your bottom dollar I’m going home with a ziplock loaded with garden fresh goodies. This happened to me twice in the course of a week. The first batch I got from my cousin’s where I gathered a little bit of basil, sage, rosemary and thyme. I got the second round from my friend’s patio, which was experiencing a massive mintfestation. Needless to say, the mint shall be used for mojito purposes.
I told you last time that I promised myself I would use all of my produce and I was almost home free when I discovered four neglected peaches and a forgotten pint of strawberries. The pie seemed the most logical (and reckless) solution to my problem.
It is very dangerous to make an entire pie for a two-person household. I don’t normally make a pie unless I’m sure there are at least five people to help me eat it, but I had just run close to 10km, so somewhere in my sick and twisted mind I decided I deserved an entire pie.
I was settled on the idea of strawberry peach pie, but then I found the remnants of my ziplock of herbs. The thyme was all but gone and the basil looked a little worse for wear, but the sage was untouched and still gorgeous. Sage in a strawberry peach pie? Dare I tread into the unknown and possibly waste precious pastry on a potentially strange, inedible pie? Yes, of course!
The pie came out beautifully. The strawberries and peaches were the perfect compliment to each other. The strawberries brought a touch of tartness to the pie, while the peaches dominated with their smooth sweetness. The sage added an element of savory to the pie, which served as an interesting contrast to syrupy sweetness of the fruit and the shortbread crust.
My beau was adequately impressed. He and his hallow leg polished off most of the pie, saving me from having to run the equivalent of three marathons.
I know it may seem strange, but every now and then it pays to throw caution to the wind and let your imagination do a little bit of the driving. While this pie is certainly not groundbreaking it’s a little off beat and unexpected, so if your bored of the same old pies (I can’t imagine why you would be) this might be a good way to break the mould. I served this pie with a drizzle of maple syrup and it went down quite nicely. I was inspired for this recipe from Vegging at the Shore blog.
Strawberry Peach Pie with Honey and Sage: Serves 8
1 pint strawberries, rinsed, hulled and sliced
4 peaches, sliced
2 tbsp fresh sage, finely chopped
2/3 cup demerara sugar
¼ cup honey
¼ cup flour
1 batch of pastry (see Irish Whiskey Pie)
1 tbsp water
Maple syrup for drizzling
Preheat oven 400°
Place peaches, strawberries, sugar, honey, flour and sage in a large bowl and stir to combine.
Roll out half of the chilled pastry and line a nine-inch pie plate with it.
Pour filling into the center.
Roll out second half of the pastry and cut into strips a quarter of an inch wide.
Weave strips of pastry on top of the filling to make a lattice top.
Trim and crimp edges.
In a small bowl whisk water and egg together.
Brush pastry with egg wash using a pastry brush.
Fit tin foil over the edge of the crust and bake for forty minutes.
Remove foil and bake for an addition fifteen minutes or until golden brown and bubbly.
Allow to cool and slice.
Serve drizzled with maple syrup.