Monday, September 20, 2010
Honey Peach Pie
Source: Cooks.com (modified by Aimee)
2 frozen deep dish pie crusts (preferably whole wheat)
2.5 pounds peaches (pared, pitted, & sliced), about 4.5 cups
3 TB cornstarch
2 TB plus 1/4 cup honey
1/4 tsp vanilla
1. Preheat oven to 450. Remove 1 pie shell from pan and let thaw on a cutting board; unthaw the other shell in its pan. Flatten the pie shell on the cutting board and press dough together to form a circle. Sprinkle 1 1/2 TB cornstarch and 2 TB honey in panned pie shell.
2. In large bowl, combine peaches, 1 1/2 TB cornstarch, 1/4 cup honey, and vanilla. Spread in prepared pie shell.
3. Cut flattened shell into 10 strips. Lay 4 strips one way across and 4 strips the other way, to form a lattice top. Moisten the outer edge with water, and lay the 2 longest strips around the edge, crimping with the tines of a fork.
4. Bake 15 minutes; reduce heat to 350 and bake 25 minutes more or until browned & bubbly.