I wasn’t sure I was going to be able to participate in this week’s Baked Sunday Morning project since my kitchen is a mess right now. I’ve had a working range since Thursday, but no sink for the past week – this isn’t a major remodel, but we replaced lower cabinets, counters, range, hood and dishwasher. Cooking without a sink is really difficult and no fun. Thankfully our friend and neighbor Assana has a beautiful kitchen that she generously offered up to me. Plus it was a fun Saturday, hanging out three doors down, relaxing and baking.

This pie is anything but beautiful. Matt from Baked says it’s an acquired taste – I can see why he says that, but I like it. It’s kind of refreshing and different, and I like the combination of brown sugar and peaches. I used fresh peaches from the farmer’s market, plus the Baked crust is a dream to work with and always turns out well. Aside from dicing a few peaches, the pie is very quick to make and smelled great while it was baking. The creaminess comes from sour cream, and there’s a bit of honey in the filling also. I used a fabulous coconut honey from Wao Kele Honey Company that we brought back from our trip to Hawaii last week (with Dan and Assana!).

To see the other entries from this week’s Baked Sunday Mornings and get the recipe, head on over to Baked Sunday Mornings.

• Peaches & Dream Pie (Baked Explorations, p. 67)