This honey peach pie recipe with fresh peach filling gets flavor from peach schnapps and can be made ahead. Use refrigerated crusts for a lattice top.
Preparation Time
20 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 25 mins
Calories
344 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Place peaches, honey, and peach schnapps in a large saucepan over medium heat; cook, stirring occasionally, until peaches are softened and mixture thickens, about 8 minutes. Stir in sugar and cinnamon until combined. Stir in flour; bring to a simmer and cook until filling is thickened, 10 to 15 minutes. Transfer filling to a container; refrigerate 4 hours to overnight.
Step 3
Fit 1 pie crust into a 9 ½-inch pie plate; pour filling into the prepared pie crust. Cut remaining 1 pie crust into 1-inch-wide strips; start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust.
Step 4
Bake in the preheated oven for 15 minutes. Remove from the oven; cover crust edges with aluminum foil strips. Continue baking until top crust is golden brown, about 30 minutes more. Cool on a wire rack to allow pie filling to set, at least 2 hours.
Ingredients
1 cup white sugar
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour
2 prepared pie crusts
6 fresh peaches - peeled, pitted and sliced into thin wedges
