Summer is here and the stone fruits are soon to follow! *celebration emoji* This month, I am sharing a recipe that has a special place in my kitchen: PIE! The best peach pie recipe, to be specific. This homemade peach pie combines the classic flavors of peach pie with a fun, herbaceous twist that’s just tooooo good. One of the first “big” baking successes I ever had was pulling off my pie crust recipe. I’ve given it a few good tweaks over the years, but it’s always my go-to because it leaves a lot of room for creative adjustments. At this point, it’s a recipe I could make in my sleep. While it is still a bit early for the good peaches, it’s great to have this recipe in your back pocket. As we all know, good peaches have a tight shelf life, so it’s always good to have a plan! Plus, who doesn’t love pie??
This recipe is a little different than a simple peach pie recipe. The flavor profile isn’t the sticky-sweet that you might expect. If you’ve followed my recipes for a bit now, most of my desserts aren’t overly sweet — it’s just not my thing. The combination of thyme and honey blends in a very harmonious way with the pie crust, and in this particular case, I love to sprinkle a little flaky sea salt on top. While the sea salt is optional, a cold scoop of vanilla bean ice cream is decidedly not. This recipe is the perfect dessert for a backyard BBQ (hello, Fourth of July), too. At the risk of hyperbole, I am here to say that this is the actual best peach pie recipe!
Thyme Honey Peach Pie Recipe — Just in Time for Summer!
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 12 tablespoons unsalted butter, chilled and cut into small cubes
- 1/4 to 1/2 cup ice-cold buttermilk
Peach pie filling
- 8 ripe peaches, peeled
- 1/4 cup honey
- 1/4 cup sugar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoon thyme leaves, stems removed
- Pinch salt
- 4-5 tablespoons cornstarch
- 1 egg, whisked for egg wash
How to make the best pie crust from scratch:
In the bowl of a food processor, combine flour and salt. Next, add butter and process until the mixture has pea-sized chunks of butter, 8 to 10 seconds. With the machine running, next add buttermilk in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: if it is crumbly, add more buttermilk, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disc and wrap it in plastic. Then, transfer to the refrigerator and chill for at least 1 hour. Dough may be stored, frozen, up to 1 month.
How to make homemade peach pie filling:
To peel the peaches, the best method I’ve discovered is to slice a small X on the bottom side of the peaches and blanch them in boiling water for about 1 minute, then remove and shock in an ice bath. Once cooled the skin should slide right off. Once the peaches are peeled, slice them up and put them in a large bowl with the honey, sugar, and lemon juice. Let the peaches sit for at least 30 minutes; this process can be done in the fridge overnight. Once the peaches have macerated, strain the juice and put it in a saucepan with the cornstarch and thyme leaves. Whisk together and cook on medium heat until the liquid is thick and translucent. Set aside to cool. Preheat the oven to 425 degrees.
Remove pie dough from the fridge and let it warm up slightly. Roll out the dough using one circle for the bottom of the pie and one for the top crust. You can, of course, make a decorative pattern here if you’d like. Place the pie plate with the fitted pie crust in the freezer and allow it to chill until the oven comes to temperature or for about 10 minutes. Fill with the pie filling, add the crust top, and brush with egg wash. Bake at 400 degrees for 25 minutes and then reduce the heat to 350. The pie will be done when the filling is bubbling and clear. This could take an additional 30-45 minutes. If the pie crust begins to brown too quickly, you can cover the edges carefully with foil. Cool completely and serve with vanilla bean ice cream (Tillamook has my absolute favorite vanilla bean ice cream) and a sprinkle of flaky sea salt.
If you make this recipe, definitely leave a comment and let us know what you think!
You might also enjoy these delicious summer dessert recipes:
One of my favorite things to do is create a new or modern take on a classic. This is my new take on the classic apple frangipane tart. Instead of the typical sweet almond cream the apples nestle into, I swapped in tahini for a nuttier, slightly more savory flavor. The earthiness of the sesame paste pairs beautifully with the sweet apples and the honey rose cream takes it over the top.
This recipe celebrates my most favorite of the stone fruit family, peaches. There is nothing better than the delicious flavor of a perfectly ripe peach. I even love the feeling of the juice running down my chin. Simple moments like that make me think of summertime from my childhood. Meet your new favorite summer dessert, grilled peaches with cardamom granola… and topped with a heavy scoop of vanilla ice cream!