Summertime brings sunshine, warm days and an abundance of juicy berries. Not sure about your garden, but ours is overflowing this year, so we decided to whip together our own “Three Beary Pie,” which includes black and red raspberries and strawberries.
It was easy to make. Delicious to eat. And, pairs well with a scoop of ice cream. But, really, what doesn’t taste good with ice cream?
Have a recipe of your own? Tell us! Email your favorite honey recipe and pictures to firstname.lastname@example.org.
Crust for 10-inch pie
Make two, one for top and one for bottom. For each crust use:
1 ¾ cups whole wheat pastry flour (or 1 ¼ regular flour and ½ cup whole wheat flour)
1 teaspoon salt
½ cup salad oil (I use part canola and part extra virgin olive oil)
3 tablespoon cold water
- Measure flour and salt into bowl
- Add oil and stir
- Stir in water 1 tablespoon at a time
- Place two overlapping sheets of wax paper on countertop (they stick better if countertop is slightly damp)
- Place dough on wax paper and cover with two more overlapping sheets of wax paper. Roll out to 2-inch bigger than pie crust
- Carefully peel off top sheets of wax paper and place in pie plate, then peel off remaining sheets of wax paper
3 cups red raspberries
1 ½ cups black raspberries or blackberries
1 ½ cups strawberries
¾ cup Three Bears Honey
6 tablespoon corn starch
½ teaspoon cinnamon
½ teaspoon nutmeg
- Clean berries, slice strawberries, and place in bowl
- Mix cornstarch, cinnamon, nutmeg
- Stir honey into cornstarch and spices
- Stir corn starch-honey mixture into berries and place on first pie crust
- Top with remaining pie crust
- Pinch edges of pie crusts together to seal and cover edge with foil to prevent overbrowning
- Cut slits in top pie crust for steam to escape
- Bake in pre-heated over at 425 for 30 minutes, then reduce heat to 350 degrees and bake an additional 12-15 minutes or until crust is lightly brown
- Serve warm or cold. Pie will set up as it cools
We love to use honey in anyway we can. Last night we tried a new recipe, Peach Crumble. Naturally sweet and lightly spiced, it’s the epitome of summer. Topped with a little vanilla ice cream, it’s an irresistible treat. Interested? The recipe is simple!
4 extra large peaches, diced
2 tbsp cornstarch
1 ½ tsp almond extract
1 tsp ground cinnamon, divided
¾ c old-fashioned oats
¼ c whole wheat flour
2 tbsp honey
2 tbsp unsalted butter, melted
Preheat the oven to 350°F, and lightly coat an 8-inch-square baking pan with nonstick cooking spray.
In a medium bowl, toss together the diced peaches, cornstarch, almond extract, and ¼ teaspoon cinnamon until thoroughly combined.
In a separate bowl, mix together the oats, flour, and remaining cinnamon. Add in the honey and butter, mixing until completely incorporated.
Spread the peach mixture into the prepared pan, and evenly sprinkle the oat crumbs on top. Bake at 350°F for 35-45 minutes, until the oat mixture turns crunchy, and enjoy!
Add 1/2 C. whipping cream, beating with a mixer until light and fluffy. You may also add 1/4 tsp. cinnamon for additional flavor.
Honey butter is perfect on your favorite breakfast items: waffles, pancakes, french toast, etc.