“Sweetened with wild honey and made with local tree-ripened peaches, this is will be our favorite peach pie from now on. The prep time shown below is dependent upon whether or not you use ready-made crusts, and whether you peel peaches with a boiling water/ice water bath or just peel them raw.”
READY IN:
1hr 10mins
YIELD:
1 9 inch pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare crusts, place bottom crust in an oiled pie plate, cut vents in top crust and set aside.
  2. Using a large skillet, toss peaches, cornstarch, cinnamon and baking soda. When cornstarch is dissolved, add honey and stir to mix.
  3. Bring to a boil, reduce heat, and simmer for 4-5 minutes or until thickened.
  4. Remove from heat and add lemon juice.
  5. Pour into bottom crust. Add vented top crust. Crimp and seal crusts. Place on a baking sheet. Cover lightly with foil.
  6. Bake for 20 minutes, remove foil, and continue baking for 20-25 minutes longer until crust is slightly browned.

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