Honey Peach Pie
Ingredients
- 6 fresh peaches, peeled, pitted, and sliced into thin wedges
- ¼ cup honey
- 2 fluid ounces peach schnapps, or more to taste
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 2 prepared pie crusts
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Instructions
- 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.
- Preheat the oven to 425 degrees F (220 degrees C).
- 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.
- 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.
Source
Original recipe: View Original