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:
covered percent of daily need
