Kelly Williams’ Cottage Farmhouse Clover Honey & Almond Galette with Mountainside Huckleberries, Georgia Peaches & Wild Blackberries entry in the Sweet Eats Recipe Contest!

Cottage Farmhouse Clover Honey & Almond Galette with Mountainside Huckleberries, Georgia Peaches & Wild Blackberries
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Ingredients
  1. 1 pie crust sheet, thawed and room temp
  2. 1/2 Tbl. flour for dusting pie crust sheet
  3. 3 cling-free peaches, unpeeled, cut into eighths and sliced into 1/2" pieces (stones removed)
  4. 1 cup frozen mountain huckleberries, unthawed
  5. 1/2 cup frozen wild blackberries, unthawed
  6. 1/2 tsp. vanilla\
  7. 1/2 tsp. almond extract
  8. 2 Tbl. flour
  9. Tiny pinch of salt (less than a 1/16 tsp.)
  10. 1/3 cup Sue BeeĀ® Clover Spun Honey, room temp
  11. 2 Tbl. butter, cut into small pieces
  12. 1 Tbl. finely ground almonds
  13. 1 beaten egg
  14. 1/2 tsp. sugar
  15. 5-6 Tbl. warmed Sue Bee Spun Honey, optional
Instructions
  1. Unroll pie crust sheet and dust top with flour. (Brush with your hand to lightly coat.)
  2. Place into pie pan floured side-down.
  3. Lightly press onto bottom and up sides letting excess overhang rim.
  4. In large bowl, toss fruit with extracts, flour and salt. Pile into pastry-lined pie plate.
  5. Drizzle fruit evenly with honey, dot top with butter, sprinkle top evenly with ground almonds.
  6. Fold edges inward over fruit. Brush pastry with beaten egg. Sprinkle whole top and pastry with sugar.
  7. Bake in 350 degree oven for 40-45 minutes. Cool on wire rack. *Chill for a more set pie.
  8. Slice and serve (warmed or chilled) with vanilla ice-cream or whipped cream if desired.
  9. Use pan juices/sauce for drizzling over galette and ice cream.
  10. Drizzle servings with more warmed spun honey if desired.
Sue Bee Honey http://suebee.com/