Honey Peach Pie Recipe - Allrecipes.com
Honey Peach Pie Recipe
  • READY IN 7+ hrs

Honey Peach Pie

Recipe by  

"Perfect for any get-together, this pie ensures you won't be serving any leftovers! Best served in the summer when the peaches are fresh."

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Ingredients Edit and Save

Original recipe makes 1 9 1/2-inch pie Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    7 hrs 20 mins


  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. Remove from heat, transfer filling to a container, and refrigerate 4 hours or overnight.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. 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.
  4. 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.
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Reviews More Reviews

Aug 08, 2011

Delicious! Very sweet & fantastic! It was a little runny, so next time I weill add a bit more flour to thicken it up a bit. I will definitely be making this again!

Aug 15, 2011

This is excellent! I tweaked this just a little and used the filling recipe in a cobbler. I used all of the ingredients exactly as written except honey as I didn't have any. I used light corn syrup instead, but will absolutely try it again with the honey. I skipped the refrigeration step and poured it from the saucepan directly into a glass 9" x 13" baking dish. I then topped it with 12 biscuits ("J.P.'s Big Daddy Biscuits" from this site with the sugar increased to 1/4 cup). It was delicious!

Aug 02, 2010

I made this today and had our friends next door come when my wife got home. We all thought it was great. Between us four, we ate the whole thing.

Mar 28, 2011

Very good recipe! I didn't have fresh peaches so I used canned. I also didn't have any peach schnapps so I used some of the juice from one of the cans of peaches. Because I used canned peaches the mixture was still a little soupy so I added about a tsp of minute tapioca just to help it thicken up a bit. I had company over and they said it was a very tasty peach pie! Will definitely make again.

Nov 06, 2011

This was great. The peaches we picked this year were severly lacking in flavor and we thought they were going to be a total loss, but this recipe made the best of the peaches and I think that the peach snapps gave them the flavor they were missing. We couldn't stop eating this!

Nov 07, 2011

Just so Delicous Thank you for sharing

Oct 15, 2011

Great except it doesn't stay together well because its runny. I want to make again but I will probably add cornstarch to thicken it.

Aug 09, 2012

I followed the ingredient list (except subbed corn starch for flour and only had 5 peaches), but did not pre-cook the peaches nor did I bake it at 425 degrees. Made my own crust and baked it at 350 degrees for 55 minutes (I'm at altitude so it took a bit longer). I've gotten rave reviews and the peaches were cooked to perfection. (Used 1 tblsp. + 1 tsp. corn starch).


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  • Calories
  • 344 kcal
  • 17%
  • Carbohydrates
  • 58.9 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 208 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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