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.