Strawberry Peach Pie with Sage and Honey
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.