We recently teamed up with our good friends at Beautiful Briny Sea to sell PieBox + Sea Salt combos on Fab.com.  Sadly the sale is over, but these sweet and savory PieBoxes will for sale at Renegade Craft Fair Holiday Market in Chicago this December.

This nice little co-op was a fantastic reason to create some super amazing pies using super amazing sea salts. Lucky for you, we will be sharing them all. If you don’t have Beautiful Briny Sea Salts, don’t fret.. you can substitue for regular sea salt, they will just be kind of (but still mostly) super amazing.

First up, Peach Pie with Honey Sea Salt Pecan Crumble. 

Peach Pie with Honey Sea Salt Pecan Crumble


Pie Dough

  • 1 1/2 cups all-purpose flour
  •  4 oz (1 stick) unsalted butter, chilled and cut into small cubes
  •  1 teaspoon Friends Forever Sea Salt
  •  4 tablespoons ice cold water 

Peach Pie Filling

  • 5 peaches, pitted and sliced
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 3 tablespoons flour
  • 1 tablespoon honey
  • 1 teaspoon orange zest


  • 3/4 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 3/4 cup chopped pecans
  • 1 teaspoon Friends Forever sea salt
  • 4 oz (1 stick) unsalted butter, chilled and cut into small cubes


Pie Dough

Combine flour, sea salt and butter in a food processor. Pulse 7 to 8 times, until mixture resembles coarse meal. Add the cold water, one tablespoon at a time, pulsing after each addition. If dough seems too dry, add additional cold water by the tablespoon. Remove pie dough from food processor and mold into a circular disk. Cover and let refrigerate for at least 25 minutes.


Mix peaches, sugars, flour, honey and orange zest in a bowl. Turn the mixture with a spoon several times to ensure the peaches fully are coated.


Stir together oats, flour, brown sugar, pecans and sea salt in large bowl. Add butter and rub into the mix with your fingertips (just like you would with pie dough!), pressing the mixture together until clumps form.

Baking & Assembly

Preheat oven to 400°F. Roll out dough on a floured surface and transfer to 9-inch deep-dish pie pan. Trim any crust overhang, fold under and crimp the edges. Spoon the peach pie filling into the dough-lined pan. Sprinkle crumble on top, fully covering the peaches. Bake pie for 55-60 minutes or until filling is bubbling and topping is brown and crisp. Check pie after 25 minutes and cover the edges with foil if the crust or crumble seems to be browning too quickly. Allow pie to cool for at least 30 min before serving.


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