The one thing I’ve ever truly loved in my life other than family, friends and food, was dance.
From the age of four to nineteen, every 4th of July brought the Gilbert Peach Festival and a wonderful parade. I was either dressed in a sparkly costume perched on the dance school float, or proudly doing tap routines or clogging routines on the back of a flatbed trailer, shouting to the masses “Have A Peachy Day!” Growing up with the Peach Festival is one of my most cherished memories.
You won’t catch me dancing on many flatbeds these days, unless it’s been a really, REALLY long Wine Wednesday (Shhhhh!), but you WILL catch me in the kitchen making this awesome Honey Peach Pie!
Honey Peach Pie
- 6 peaches; peeled, pitted & sliced
- 1/4 cup Tupelo or Orange Blossom Honey < Because those two ROCK!
- 2 oz. Peach Schnapps or Peach Rum < It adds great flavor and the alcohol will bake out
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- 2 tbsp. flour
- 2 pie crusts, prepared; Click here for a GREAT pie crust recipe
- 2 tbsp. melted butter OR 1 egg white to brush crust
Make the filling by combining all ingredients except the crust in a mixing bowl. Toss well to coat the peaches. Pour into a medium sized pot and cook filling over medium heat for about 10-15 minutes until peaches soften a bit. Remove and allow to cool in the refrigerator for an hour or overnight.
Place first crust in a greased pie plate. Pour filling into the crust. If desired, you can use decorative cutters to make decorations in the top crust. If not, cut two slits in the top crust to allow steam to escape. You can also cut the second crust into strips to form a lattice top. Top pie with the second crust. Brush top with melted butter or egg white.
Bake at 425 for 30 to 40 minutes. If the edges begin to brown, cover with foil to prevent over baking and browning.
Life is too short to eat ugly food y’all.