This honey-sweetened fresh peach pie is absolutely stunning to look at and delicious to eat. Fresh lightly sweetened peaches encased in a gorgeous flaky crust. Add a little ice cream for an à la mode experience and life really just doesn’t get much better.
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There is nothing, (and I repeat) NOTHING like fresh peach pie. And this honey-sweetened version is perfection.
Our peaches are super late this year, but I’m okay with that because I’m still eating peach stuff. Oh peach stuff is so good. And this peach pie is definitely on the must-have-peach-stuff list.
I haven’t tried this pie with anything but fresh peaches. Using fresh peaches makes this pie texture perfect. Feel free to experiment with frozen or canned peaches, but their soft, mushy texture concerns me a little. Make sure you unthaw and drain really well if you try it.
I love sweetening desserts with honey. This peach pie is sweet enough without being overpoweringly sweet. Have you ever had a pie that’s so sweet that you can’t even taste the natural flavor of the fruit? Yeah that’s no bueno, my friends. And this is definitely not that kind of pie.
The Pie Crust
Start out with a double pie crust. I use this no fail pie crust recipe; my old standby. I went into a lot of detail in that post about how to make a great pie crust that not only tastes great but looks great too. If you’re looking for a crust that’s flakey and not hard to make, that is the pie crust to check out.
Of course you can use any pie crust you like, even a refrigerator pie crust will work here.
The Peach Filling
Now it’s time to prepare the peaches. This should be intuitive, but just in case it isn’t — make sure the peaches are at the peak of their ripeness. If you start out with good fruit, you will end up with a good pie. If you start out with green or mushy fruit, you will have a big disappointment.
You will know the peaches are ripe because when you press them gently, there will be a little bit of softness (underripe peaches will still be hard). If there is too much give when pressed, the peaches may be even a little overripe and the texture will be mushy, which isn’t a good thing in a pie.
Here’s an easy peeling tip for perfectly ripe peaches (note that this won’t work if the peaches are not ripe). Carefully place the peaches in a pot of boiling water for about a minute and then immediately place them into cold water; the skins should easily peel/slide right off.
To prepare the pie filling, first mix up everything except the peaches in a large bowl. Then add the peaches and stir gently until they are coated. I found that mixing it in this order made for a much evenly distributed, tastier filling.
The filling is then placed over the bottom pie crust. If you follow this recipe exactly, it will be just enough for a 9-inch pie with very little overflow problems. Hurray for that, right?
The Lattice Top
I like a lattice pattern for the top crust on this pie. If you need a little brushing up on the lattice method, check out the pictures at the end of this razzleberry pie post where I walk you through it step by step.
I really like using a pizza cutter to cut the lattice strips.
Baking & Serving
Fruit pies often have a bad reputation for being a bit soggy on the bottom crust. To help prevent that, bake the pie on an overturned baking sheet or pizza stone. Baking it this way helps the bottom crust bake evenly and avoids the soggy issue.
After baking, allow the pie to set up completely before slicing it. I know it will tax every ounce of self control you have to let it sit, smelling all wonderful and all for 3 to 4 hours . But believe me, if you’re looking for a beautiful pie it will be worth the wait.
If you’re like me and don’t have the patience and don’t care 99% of the time, then you can always dig in while it’s still warm. You probably won’t even notice that the pie is a little runny when your mouth is delighting in the warm, homey flavors.
And I guess I have to admit, there is something better than peach pie, my friends.
Peach pie à la mode.
If you’re short on ice cream at the moment (like I was this time), you can always use real whipped cream. And I won’t lie, it’s almost as good.
Fresh Peach Pie {Honey-Sweetened}
This honey-sweetened fresh peach pie is absolutely stunning to look at and delicious to eat. Fresh lightly sweetened peaches encased in a gorgeous flaky crust. Add a little ice cream for an à la mode experience and life really just doesn’t get much better.
Ingredients
- Double crust pie dough see note
- 8 to 10 large (about 36 to 38 ounces) fresh ripe peaches see note
- 1 tablespoon bottled lemon juice see note
- 6 tablespoons (7 ounces) raw honey
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 7 tablespoons (1.7 ounces) cornstarch
Instructions
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Prepare the double pie crust (see my pie dough recipe for step-by-step instructions or you can use a refrigerator crust). Place bottom crust in 9-inch pie pan, trim the crust so it overhangs the edge about 1-inch. Don’t worry about making it look pretty at this step – this will happen later. Refrigerate the pie crust while preparing the rest of the pie.
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Prepare the peaches by peeling (see note for an easy peeling tip) and slicing into ½ to ¾-inch slices.
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In a large bowl, whisk together the lemon juice, honey, cinnamon, nutmeg, and cornstarch. Add the peach slices and gently toss until coated. Spread the peach filling evenly over the refrigerated bottom crust.
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Roll out top crust on a well-floured counter and then cut into ½-inch to 1-inch strips with a pizza cutter. Weave the strips to form a lattice top for the pie. Trim the lattice strips to match the overhang of the lower crust. Roll the bottom crust over the lattice pie strips towards the center of the pie and gently press to seal crusts. Crimp as desired to make it look pretty.
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Place a large, rimmed baking sheet upside down on an oven rack in the center of the oven (or alternately you can use a pizza stone). Preheat oven to 400 degrees F. Refrigerate pie while oven is preheating.
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Bake pie at 400 degrees F on a baking sheet lined with parchment or foil on top of the overturned baking sheet or pizza stone for 20 minutes. Turn down heat to 375 degrees F while pie is still in oven and bake an additional 45-50 minutes or until crust is golden brown and filling is bubbly. Watch closely the last 10 or 15 minutes to make sure the crust isn't browning too quickly. If it is, tent it the pie with a piece of foil to slow the browning process.
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Remove the pie from the oven and let cool completely 3 to 4 hours (or you can speed the time up by placing it in the refrigerator). The filling will set and thicken as it cools. This pie is delicious served at room temperature or warm, but the filling will be runnier if it is still warm.
Recipe Notes
1. For the pie crust I use go to https://thecookstreat.com/pie-crust. You will need to double it for this recipe.
2. For the best flavor make sure to use perfectly ripe peaches that are at their peak of ripeness. You will know they are ripe because when you press them gently, there will be a little bit of softness (underripe peaches will still be hard). Overripe peaches are overly soft and mushy, which is not what you want either.
3. Here’s an easy peeling tip for perfectly ripe peaches (this won’t work if the peaches are not at their peak of ripeness): carefully place the peaches in a pot of boiling water for about a minute and then immediately place them into cold water; the skins should easily peel/slide right off.
4. I never thought I’d say this because I normally prefer fresh lemon juice for everything. But for this particular pie, I prefer the bottled lemon juice. I’ve found when using fresh lemon juice mixed with the peaches in this pie there is just a slight bitter aftertaste that isn’t there with the bottled lemon juice.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
Woke up early to make this for a dear friends father whose birthday is today! He loves Peach Pie but had diabetes and we all know honey isn’t as bad as sugar! I hope he enjoys it.
Awesome Diann!
I’ve made this recipe 3 times and it is sooooooo good! I add a little butter on top of the filling before I put the lattice pie crust on top. I am so happy to find a recipe using raw honey!! Thank you!!
Thanks Jennifer! Glad the recipe worked so well for you. 🙂