Honey peach pie is made without any refined sugar and uses honey instead of white sugar for the sweetness. Made with a lattice, buttery crust, fresh peaches, cinnamon, and nutmeg, this is one easy peach pie recipe you won't want to miss.
2poundsfresh peaches, peeled and slicedI did not peel my peaches, but you certainly can if you prefer.
1cup coconut sugar, divided
1tspfresh squeezed lemon juice
¼cup all purpose flour
1pie pastryfor a 10-inch pie crust I used storebought pie pastry, but you can make your own crust from scratch.
1tbspgrassfed butter, cut into pieces Reseve this butter for the top of the pie for before baking
1tbspheavy whipping cream or egg whites
Preheat oven to 350 degrees F (175 degrees C).
Stir peaches, 1/2 cup coconut sugar, lemon juice, corn starch, and salt together in a bowl. Let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to bowl.
Roll out half the pastry to fit a 10-inch pie plate. Place bottom crust in pie plate. Pour peach filling into pie shell, tap pie plate against a surface to settle filling, and dot with butter.
Roll remaining crust into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
Lay 5 strips of pie crust over the top of the pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of the lattice strips under the bottom crust and crimp the crust. Brush cream over the top and sprinkle with 1 tablespoon coconut sugar.
Bake in the preheated oven until browned and bubbling, about 1 hour 15 minutes. Cool completely before slicing. Serve with homemade whip cream or vanilla ice cream.
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