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.
Preheat oven to 220 C / Gas 7.
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.
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.