Honey Peach Pie

Honey Peach Pie is a dairy free and lacto ovo vegetarian recipe with 8 servings. For $1.36 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 393 calories, 4g of protein, and 11g of fat. This recipe from Allrecipes requires flour, ground cinnamon, honey, and pie crusts. 29 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 7 hours and 20 minutes. A few people really liked this side dish. Overall, this recipe earns a not so excellent spoonacular score of 32%. If you like this recipe, take a look at these similar recipes: Strawberry Peach Pie With Honey And Sage, Strawberry Peach Pie with Sage and Honey, and Freezer Peach Pie Filling and Pie Freezing Method.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 cup honey

2 fluid ounces peach schnapps, or more to taste

6 fresh peaches - peeled, pitted and sliced into thin wedges

2 prepared pie crusts

1 cup white sugar

Equipment:

sauce pan

oven

pie form

wire rack

aluminum foil

Cooking instruction summary:

Place the peaches, honey, and peach schnapps into a saucepan over medium heat, and cook until the peaches are softened and the mixture thickens, stirring occasionally, about 8 minutes. Stir in sugar and cinnamon until combined. Stir in the flour, and bring the mixture back to a simmer. Simmer until the flour has thickened the filling, 10 to 15 minutes. Remove from heat, transfer filling to a container, and refrigerate 4 hours or overnight. Preheat oven to 425 degrees F (220 degrees C). Stretch bottom pie crust into a 9 1/2-inch pie pan; cut the other crust into 1-inch wide strips. Spread the peach filling evenly into the bottom crust, and make a lattice crust from the strips, weaving the strips over and under each other. Pinch strips to the bottom crust at both ends. Bake the pie in the preheated oven for about 15 minutes, then remove and cover the crust edges with foil strips. Return to oven and bake until top crust is golden brown, about 30 more minutes. Cool on wire rack at least 2 hours before serving to allow pie filling to set up. Kitchen-Friendly View

 

Step by step:


1. Place the peaches, honey, and peach schnapps into a saucepan over medium heat, and cook until the peaches are softened and the mixture thickens, stirring occasionally, about 8 minutes. Stir in sugar and cinnamon until combined. Stir in the flour, and bring the mixture back to a simmer. Simmer until the flour has thickened the filling, 10 to 15 minutes.

2. Remove from heat, transfer filling to a container, and refrigerate 4 hours or overnight.

3. Preheat oven to 425 degrees F (220 degrees C).

4. Stretch bottom pie crust into a 9 1/2-inch pie pan; cut the other crust into 1-inch wide strips.

5. Spread the peach filling evenly into the bottom crust, and make a lattice crust from the strips, weaving the strips over and under each other. Pinch strips to the bottom crust at both ends.

6. Bake the pie in the preheated oven for about 15 minutes, then remove and cover the crust edges with foil strips. Return to oven and bake until top crust is golden brown, about 30 more minutes. Cool on wire rack at least 2 hours before serving to allow pie filling to set up.


Nutrition Information:

Quickview
393k Calories
3g Protein
11g Total Fat
68g Carbs
3% Health Score
Limit These
Calories
393k
20%

Fat
11g
18%

  Saturated Fat
3g
22%

Carbohydrates
68g
23%

  Sugar
44g
50%

Cholesterol
0.0mg
0%

Sodium
174mg
8%

Get Enough Of These
Protein
3g
8%

Manganese
0.32mg
16%

Fiber
2g
12%

Vitamin B3
2mg
11%

Vitamin B1
0.16mg
11%

Folate
37µg
9%

Vitamin C
7mg
9%

Iron
1mg
9%

Potassium
264mg
8%

Vitamin B2
0.13mg
7%

Vitamin A
367IU
7%

Vitamin E
1mg
7%

Copper
0.12mg
6%

Vitamin K
6µg
6%

Phosphorus
55mg
6%

Selenium
3µg
5%

Magnesium
17mg
4%

Vitamin B5
0.36mg
4%

Zinc
0.43mg
3%

Vitamin B6
0.05mg
3%

Calcium
18mg
2%

covered percent of daily need
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