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Summer Fruit & Herb Pairings :: Pie Edition

June 19, 2020 · Leave a Comment

Summer Fruit & Herb Pairings :: Apricot + Rosemary Pie || Dreamery Events

Summer fruits and herbs go together like peaches and blueberries, strawberries and chocolate, and of course pie and ice cream — the best pairing ever! No the lovely pairing of fruits and herbs aren’t ones that automatically come to mind when you think of summer flavors, or any flavor pairing for that matter, but they are naturally and simply the best!! And when they are effortless blended together and baked in a perfectly flaky pie crust, well, there’s nothing better! If I say so myself…

Summer Fruit & Herb Pairings :: Apricot + Rosemary Pie || Dreamery EventsSummer Fruit & Herb Pairings :: Apricot + Rosemary Pie || Dreamery Events

If you’ve never had fresh herbs and fruit pairings well don’t curl up your nose just yet, please! Please, give these delicate beautiful pairings a chance! You may be thinking “but I’m going to taste that distinct rosemary” In fact when fresh herbs are baked with the sweetness of fruits, particularly seasonal summer or stone fruits, oh my darling, they add just the faintest floral notes that you will surely fall in love with! 
 
Their flavors are subtle, nothing overpowering that takes away from the focus, which is the fruit. They simply add to the complex flavors, highlighting and balancing all the natural soft intricacies of each ingredient. 
 
Sure some herbs will pack more of a punch, they’re a bit more standoffish like that, I’m looking at you basil. But that’s why basil makes the perfect pairing to strawberries and peaches — the sweet tart and honey like profiles blend perfectly with this beautiful and vivaciously fresh herb, and so many others.
 
Summer Fruit & Herb Pairings :: Apricot + Rosemary Pie || Dreamery Events
Whenever baking, and even cooking, with fresh or dried herbs the key is to work with them — not against them. You can’t force them to create a flavor that won’t work with the ingredients you’re using. Which is why some herb and fruit/vegetable pairings are perfection, while others simply fall a bit flat and the flavors aren’t as impactful. 
 
The fruit and herb pairings I used in these 4 pies are my go-to’s for each herb, but below you’ll find so many other lovely pairings for herbs you might commonly use now in the summer, or any season of the year here in this ultimate list of fruit and herb pairings. Seriously this should be a staple in your kitchen, so print it out and hang it up!!
 
Summer Fruit & Herb Pairings :: Pie Edition || Dreamery Events
Strawberries and peaches drizzled with balsamic vinegar and shredded fresh basil. Ripened apricots tossed with rosemary, honey and a dashing of nutmeg. Dark plums sprinkled with lemon balm, lemon thyme, ginger and a touch of hazelnut extract. And sweet darling pear grounded with dried sage and cinnamon. 
 
These really are some of my favorite pies, goodness the delicate herbs makes them even more darling and delicious. Can a pie be darling?? Oh why yes, yes it can be!!
 
Summer Fruit & Herb Pairings :: Strawberry, Peach + Balsamic Basil Pie || Dreamery Events
Summer Fruit & Herb Pairings :: Strawberry, Peach + Balsamic Basil Pie || Dreamery Events
I originally shared this Strawberry, Peach, Basil and Balsamic Galette a few years ago to celebrate Bastille Day, because you know the francophile that I am loves to celebrate all things French. I couldn’t resist making this classic fruit and herb pie again!
 
You can get the recipe here but let me quickly tell you about this sweet and tangy beauty. If you’ve ever cooked with balsamic vinegar then you know just how beautiful its flavor transforms any dish. It’s a umami flavor, for that reason it’s hard to explain exactly its taste. It’s certainly complex in the best way possible, and hits ever flavor profile; sweet, sour, bitter, tangy….umami!!
 
This pie flavor is a must for summer!!
 
Summer Fruit & Herb Pairings :: Strawberry, Peach + Balsamic Basil Pie || Dreamery EventsSummer Fruit & Herb Pairings :: Plum, Lemon Balm + Thyme Pie || Dreamery Events
Ahh you deep and dark beautiful Plum! I love using plums in pies, especially this Rustic Plum Tart I make every year for Mother’s Day. It’s one of my classics! I love it blended with peaches or tossed with every stone fruit possible. It’s a lovely fruit to eat fresh, but especially to bake with.
 
This fruit and herb pairing is certainly the most subtle of the pie flavors. There is a delicate floral citrus layer to it, that comes from the lemon balm and thyme. The ground ginger boosts those citrusy notes giving the whole blend a darling zing! It’s barely noticeable doing its simple thing, which is why I love using lemon balm with summer fruits, and is my not so secret ingredient in my signature blueberry pie. 
 

Summer Fruit & Herb Pairings :: Plum, Lemon Balm + Thyme Pie || Dreamery Events

Summer Fruit & Herb Pairings :: Plum, Lemon Balm + Thyme Pie || Dreamery Events
Summer Fruit & Herb Pairings :: Plum, Lemon Balm + Thyme Pie || Dreamery Events

Summer Fruit & Herb Pairings :: Plum, Lemon Balm + Thyme Pie || Dreamery Events

Herbs that are more commonly used for tea, like lemon balm and chamomile really do make amazing herbs to try when first experimenting with fruits because their flavors are light and won’t distract from the main ingredients!
 

Summer Fruit & Herb Pairings :: Plum, Lemon Balm + Thyme Pie || Dreamery Events

Summer Fruit & Herb Pairings :: Plum, Lemon Balm + Thyme Pie || Dreamery Events
Summer Fruit & Herb Pairings :: Plum, Lemon Balm + Thyme Pie || Dreamery Events

Summer Fruit & Herb Pairings :: Plum, Lemon Balm + Thyme Pie || Dreamery EventsSummer Fruit & Herb Pairings :: Pear + Sage Pie || Dreamery EventsPear, Sage and Cinnamon. For me these exude Autumn. Yes, come Autumn, it becomes all about the apple and cinnamon, but pears mustn’t be overlooked any longer! I use pears in all forms from salads to pies, because there is naturally sweet airiness to them that reminds me so much of the feelings late summer/early Autumn give us.

This Pear and Sage Pie is all sorts of earthy, all thanks to the beautiful dried sage. Goodness it’s so yummy!! I love the smell and taste of sage so much, it’s one of my absolute favorite herbs. It’s comforting in every sense and that’s exactly what it brings to pears. Comfort! Sage really is the perfect “pair” to pear 😉
 

Summer Fruit & Herb Pairings :: Pear + Sage Pie || Dreamery Events

Summer Fruit & Herb Pairings :: Pear + Sage Pie || Dreamery Events
Summer Fruit & Herb Pairings :: Pear + Sage Pie || Dreamery Events

Summer Fruit & Herb Pairings :: Pear + Sage Pie || Dreamery EventsSummer Fruit & Herb Pairings :: Pear + Sage Pie || Dreamery Events

Summer Fruit & Herb Pairings :: Apricot + Rosemary Pie || Dreamery Events
Now let me tell you about one of my new all-time favorite fruit pie flavors, and it comes with the blending of sweet honey-like Apricot gems, their indescribable soft colors sparkling with dried Rosemary, nutmeg and a drizzling of orange blossom Honey!!
 
My oh my, what a burst of beautiful flavor!! Apricots are sweet and yet tangy, but especially vibrant when baked. And that unmistakable dried rosemary makes this lovely fruit’s flavor, pop even more!
 
I hope you’re making your shopping list to make this pie, because I’m warning you, you MUST make this pie! Please! And when you do, let’s talk about how crazy delicious it is. 
 

Summer Fruit & Herb Pairings :: Apricot + Rosemary Pie || Dreamery Events

Summer Fruit & Herb Pairings :: Apricot + Rosemary Pie || Dreamery Events
Summer Fruit & Herb Pairings :: Apricot + Rosemary Pie || Dreamery Events
Summer Fruit & Herb Pairings :: Apricot + Rosemary Pie || Dreamery Events
Summer Fruit & Herb Pairings :: Apricot + Rosemary Pie || Dreamery Events

Summer Fruit & Herb Pairings :: Apricot + Rosemary Pie || Dreamery Events

I love this flavor combo so much, it’s bright, refreshing, so full of addictive flavors! It’s certainly not on the sweet side because I much prefer the natural flavor of each fruit to shine, particularly stone fruits, but of course feel free to add more sugar or honey if you prefer. The honey is subtly sweet and lends itself to the smooth and lovely texture that are baked apricots. Ughhh baked apricots!! I’m serious if you’ve never had them, please, please give it a try!!

Roast them up with a sprinkling of nutmeg like I did, or cinnamon, then top them on anything like Greek yogurt. Or maybe even make some ice cream, yes Apricot Ice Cream! Oh, I love this pairing so much, it’s one of my favorites for summer!
 
Summer Fruit & Herb Pairings :: Apricot + Rosemary Pie || Dreamery Events
I hope that you will be making the best of this summer, despite the pandemic, cancelled travel plans, rearranged plans, less entertaining and the fight for justice, I hope that you can balance it all out by finding the joys in this season. Cherishing the moments of summer you love and make you happy. The simple things. A sunset, a homemade pie with herbs from the garden and fruits from your local farmer’s markets. Gathering, at a distance, for Father’s Day, birthdays, and just because connection and love is so desperately needed.
 

And pie, a good homemade pie, one always baked with love can somehow, for a very brief but blissful moment, always make everything feel better! 



   

Strawberry, Peach, Basil and Balsamic Galette recipe here

  



   

Plum, Lemon Balm, Lemon Thyme + Ginger Pie 

{Makes 1 – 9″ Pie}
    

Ingredients

Double Crust Pie Dough, use your favorite recipe

9 to 10 {about 3 pounds} – Plums {firm, yet ripe + yellow – sliced}

Fresh Lemon Juice from 1 Lemon

1/2 cup – Brown Sugar {packed}

3 tablespoons – Cornstarch

3/4 teaspoon – Ground Ginger

Pinch – Ground Allspice

Pinch – Sea Salt

Splash of Hazelnut Extract, optional

Large Handful – Lemon Balm {thinly sliced}

Large Handful – Lemon Thyme {leaves removed from stems}

Egg Wash {1 large egg whisked with 1 teaspoon milk}

Raw Sugar, for sprinkling

RECIPE 

Line your 9″ pie plate with your pie dough rolled out to 1/8″ thick, and chill. Roll out the second piece of dough for your top to 1/8″ thickness. Cut into strips for a lattice, shapes, round or desired shapes, and chill slightly. 

Preheat your oven to 425*F. In a large bowl, add the sliced plums with the lemon juice. Stir in the sugar, cornstarch, ginger, salt, allspice and lemon balm and thyme. Prick the bottom of the dough in your pie plate with a fork, and sprinkle a little bit of flour. Place the filling into the  pie plate, leaving any excess juices behind {too much of the juice will boil over your top crust}. Arrange your top crust pie dough atop, seal edges and crimp as desired. If dough feels a bit soft, chill set until set {about 5 to 10 minutes}.

Brush the pie lightly with the egg wash, then sprinkle generously with the raw sugar. Place the pie onto a parchment lined baking sheet, and bake until it begins to brown {about 20 to 25 minutes}. Lower temperature to 375*F, and continue to bake until the pie develops a deep golden brown color and juices bubble {about 35 minutes longer}.

Allow the pie to cool completely on a wire rack. Serve slightly warm or at room temperature. Pie can be refrigerated up to 3 days or at room temperature for 2 days.



   

Pear + Sage Pie

{Makes 1 – 9″ Pie}
    

Ingredients

Double Crust Pie Dough, use your favorite recipe

about 5 to 6 {about 3 pounds} – Pear {use a mix like Bartlett, D’Anjou + Bosc – sliced into 1/4″ slices}

Fresh Lemon Juice from 1 Lemon

1/2 cup – Organic Pure Cane Sugar 

3 tablespoons – Cornstarch

1 tablespoon – Ground Cinnamon

Pinch – Sea Salt

Large Handful – Fresh Sage {thinly sliced}

about 6 leaves – Dried Sage

Egg Wash {1 large egg whisked with 1 teaspoon milk}

Raw Sugar, for sprinkling

RECIPE 

Line your 9″ pie plate with your pie dough rolled out to 1/8″ thick, and chill. Roll out the second piece of dough for your top to 1/8″ thickness. Cut into a round, strips for a lattice, shapes or whatever desired shape, and chill slightly. 

Preheat your oven to 425*F. In a large bowl, add the sliced pears with the lemon juice. Stir in the sugar, cornstarch, cinnamon, salt, and both the fresh and dried sage, crumbling the dried sage. Prick the bottom of the dough in your pie plate with a fork, and sprinkle a little bit of flour. Place the filling into the pie plate, leaving any excess juices behind {too much of the juice will boil over your top crust}. Arrange the top crust pie dough atop, seal edges and crimp as desired. If dough feels a bit soft, chill set until set {about 5 to 10 minutes}.

Brush the pie lightly with the egg wash, then sprinkle generously with the raw sugar. Place the pie onto a parchment lined baking sheet, and bake until it begins to brown {about 20 to 25 minutes}. Lower temperature to 375*F, and continue to bake until the pie develops a deep golden brown color and juices bubble {about 35 minutes longer}.

Allow the pie to cool completely on a wire rack. Serve slightly warm or at room temperature. Pie can be refrigerated up to 3 days or at room temperature for 2 days.



   

Apricot, Honey + Rosemary Galette

{Makes 1 – 9″ Galette}
    

Ingredients

Single Crust Pie Dough, use your favorite recipe {use double crust if you want to turn this into a pie}

12 to 14 {about 1 1/2 pounds} – Apricots {firm + sliced into eights}

Fresh Lemon Juice from 1 Lemon

1/2 cup – Honey 

2 tablespoons – Cornstarch

1/2 teaspoon – Ground Nutmeg

Pinch – Ground Cinnamon

Pinch – Sea Salt

Large Handful – Fresh Rosemary {stems removed + thinly sliced}

3 or 4 sprig – Dried Rosemary {leaves removed from stems}

Egg Wash {1 large egg whisked with 1 teaspoon milk}

Raw Sugar, for sprinkling

Recipe

On a lightly floured surface, roll out your pie dough to a 1/8″ thick round, and chill slightly. 

Preheat your oven to 400*F. In a large bowl, add the sliced apricots with the lemon juice. Stir in the honey, cornstarch, nutmeg, salt, cinnamon and both the fresh and dried rosemary, crumbling the dried into the bowl. Gently arrange the apricot pieces in a spiral all facing the same direction, about 1 1/2 to 2″ from the edge of the pie dough. Repeat until reaching the center. Gently gather the edges of the pie dough, folding and overlapping over the apricots. Drizzle a bit of the excess juice over the fruit. If dough feels a bit soft, chill set until set {about 5 to 10 minutes}.

Brush the dough lightly with the egg wash, then sprinkle generously with the raw sugar. Place the pie onto a parchment lined baking sheet, and bake until it begins to brown {about 20 minutes}. Lower temperature to 375*F, and continue to bake until the pie develops a deep golden brown color and juices bubble {about 25 to 30 minutes longer}.

Allow the pie to cool completely on a wire rack. Serve slightly warm or at room temperature. Pie can be refrigerated up to 3 days or at room temperature for 2 days.

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Filed In: Desserts, Entertaining, Food, Healthy Eating, Inspiration, Lifestyle, Recipes, Special Occasions, Vegetarian / Tagged: apricot and rosemary, apricot and rosemary galette, apricot galette, apricot honey rosemary pie, desserts, easy summer cooking, effortless summer, effortless summer food, Entertaining, food, fruit and herb pairings, fruit and herbs, fruit pie, homemade pie, peach and basil, pear and sage, pear and sage pie, pear pie, pie, plum and lemon balm, plum and lemon balm thyme pie, plum and thyme, plum pie, recipes, spring pie, strawberry and basil, strawberry peach basil balsamic pie, Strawberry Peach pie, strawberry pie, summer desserts, summer entertaining, summer pie, summer recipes, whole desserts

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