Peach Pie

    3 hours 20 min

    This is a great alternative to the classic apple pie. A shortcrust pastry encases a honey-sweetened peach filling. For the best flavour, use peaches when they are in season.

    27 people made this

    Makes: 1 23cm pie

    • 6 fresh peaches, peeled, pitted and sliced into thin wedges
    • 4 tablespoons honey
    • 4 tablespoons peach schnapps or more to taste
    • 200g caster sugar
    • 1 teaspoon ground cinnamon
    • 2 tablespoons plain flour
    • 2 sheets ready-made shortcrust pastry

    Prep:20min  ›  Cook:1hr  ›  Extra time:2hr cooling  ›  Ready in:3hr20min 

    1. Place peaches, honey and peach schnapps into a saucepan over medium heat. 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 220 C / Gas 7.
    3. Line a 23cm or similar sized pie dish with one sheet of pastry. Cut the other sheet into 2.5cm wide strips. Spread the peach filling evenly into the pastry case. Make a lattice top from the strips, weaving the strips over and under each other. Pinch strips to the base at both ends.
    4. Bake the pie in the preheated oven for about 15 minutes, then remove and cover the pastry edges with foil strips. Return to oven and bake until pastry is golden brown, about 30 more minutes. Cool on wire rack at least 2 hours before serving to allow pie filling to set up.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (14)


    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!  -  15 Aug 2011  (Review from Allrecipes US | Canada)


    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!  -  07 Aug 2011  (Review from Allrecipes US | Canada)


    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.  -  29 Jul 2010  (Review from Allrecipes US | Canada)