Honey Peach Pie Food

HONEY PEACH PIE

Steps:

• Place the peaches, honey, and peach schnapps into a saucepan over medium heat, and 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 425 degrees F (220 degrees C).
• Stretch bottom pie crust into a 9 1/2-inch pie pan; cut the other crust into 1-inch wide strips. Spread the peach filling evenly into the bottom crust, and make a lattice crust from the strips, weaving the strips over and under each other. Pinch strips to the bottom crust at both ends.
• Bake the pie in the preheated oven for about 15 minutes, then remove and cover the crust edges with foil strips. Return to oven and bake until top crust is golden brown, about 30 more minutes. Cool on wire rack at least 2 hours before serving to allow pie filling to set up.

HONEY PECAN PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the pie: Place the pie dough in a 9-inch pie dish and press it against the dish to remove any air pockets. Crimp the edges, as desired, and set aside.
• Beat the eggs with the brown sugar in a medium bowl until the mixture begins to foam slightly. Whisk in the corn syrup, honey, melted butter, whiskey, vanilla and 3/4 teaspoon salt. Stir in the chopped pecans. Carefully pour into the prepared pie dish. Bake for 30 minutes
• For the topping: Combine the brown sugar with the honey and butter in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Stir in the whole pecans, coating them evenly. Gently spoon the coated pecans over the pie and drizzle with any remaining syrup. Bake the pie until risen a bit and the pecans on top are crisp and caramelized, 15 to 20 minutes. Remove from the oven and let cool to room temperature before serving.

HONEY CARAMEL PEACH PIE

Steps:

• Cut an X in bottom of each peach, then blanch peaches in batches in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1-inch-thick wedges.
• Toss peaches well with cornstarch, flour, lemon juice, cinnamon, and salt in a large bowl.
• Put a foil-lined large baking sheet in lower third of oven and preheat oven to 425°F.
• Bring 1/2 cup sugar, honey, and water to a boil in a 1 1/2-to 2-quart heavy saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil without stirring, swirling pan occasionally so caramel colors evenly, until dark amber, about 5 minutes.
• Remove from heat and add butter, swirling pan until butter is melted. Pour over fruit and toss (caramel may harden slightly but will melt in oven).
• Roll out 1 piece of dough (keep remaining piece chilled) into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out remaining dough.
• Roll out remaining piece of dough into an 11-inch round on a lightly floured surface with a lightly floured rolling pin.
• Transfer filling to pie shell, mounding it. Cover pie with pastry round. Trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Brush top all over with some of milk, then sprinkle with remaining tablespoon sugar. Cut 3 steam vents in top crust with a paring knife.
• Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F. Continue to bake until crust is golden-brown and filling is bubbling, about 50 minutes more. Cool pie to room temperature, 3 to 4 hours.

HONEY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Top each serving with optional toppings as desired. Refrigerate leftovers.

OLD-FASHIONED HONEY PECAN PIE

Steps:

• In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts, and nutmeg. Pour into the pie shell.
• Bake at 325 degrees F (165 degrees C) for 25 minutes or until set.

HONEY PECAN PIE

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, pecans, corn syrup, sugars, butter, vanilla and salt. Unroll crust into a 9-in. pie plate; flute edge. Add filling. Bake for 30 minutes. , In a small saucepan, melt butter over medium heat. Stir in brown sugar and honey until combined. Stir in pecan halves until coated. Spoon over pie. , Bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool completely on a wire rack. Refrigerate leftovers.

AMY VANDERBILT'S HONEY CREAM PEACH PIE

Steps:

• Prepare your pastry, line a 9 inch pie shell with it. sprinkle bottom evenly with 1 tbsp of sugar and 1 tbsp flour.
• Preheat oven 425F.
• Combine remaining sugar and flour, stir in honey and cream, mixing until smooth.
• Pour over preaches. Mix gently to coat. DO NOT BREAK THEM. GENTLY.
• Spoon gently into the pastry shell. Sprinkle with ginger and nutmeg. Dot with butter.
• Bake 45 minutes or until the pastry is done and the preaches are tender and top is brown.
• Serves 6.