Honey-sweetened Fresh Peach Pie – Astor Apiaries

Honey-sweetened Fresh Peach Pie

This recipe comes from thecookstreat.com, visit their website for more.


Indulge in the divine sweetness of this Honey-Sweetened Fresh Peach Pie recipe! This delectable dessert is a tribute to September's splendid peaches, boasting their juicy, seasonal peak flavor. We've harnessed the natural allure of our New York City Raw honey to elevate each bite, infusing an extra layer of complexity and richness into this delightful treat. Get ready for a mouthwatering experience that celebrates the essence of the season with every luscious forkful.


  • 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 Astor Apiaries New York City Raw honey
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 7 tablespoons (1.7 ounces) cornstarch
  1. Prepare the double pie 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.

  2. Prepare the peaches by peeling (see note for an easy peeling tip) and slicing into ½ to ¾-inch slices.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

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