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The Best Homemade Peach Pie Recipe (With Thyme & Honey), perfect dessert for Fourth of July, summer, and stone fruit season. How to make the best lattice pie crust from scratch and the best peach pie filling from scratch

Thyme Honey Peach Pie Recipe

Looking for the best peach pie recipe? Try our Thyme & Honey Peach Pie, including the easiest, best homemade pie crust!
Prep Time 45 mins
Cook Time 55 mins
Chill time 1 hr 10 mins
Total Time 2 hrs 50 mins
Course Dessert
Cuisine American
Servings 6
Calories 596 kcal

Ingredients
  

Pie Crust

  • 2 1/2 cups all purpose flour
  • 1 tsp salt
  • 12 tbsp unsalted butter chilled and cut into small cubes
  • 1/4 - 1/2 cup ice-cold buttermilk

Peach Pie Filling

  • 8 ripe peaches peeled
  • 1/4 cup honey
  • 1/4 cup sugar
  • 2 tbsp lemon juice freshly squeezed
  • 2 tbsp fresh thyme leaves stems removed
  • 1 pinch of salt
  • 4-5 tbsp cornstarch
  • 1 egg whisked for egg wash

Instructions
 

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.

Nutrition

Calories: 596kcalCarbohydrates: 86gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 91mgSodium: 435mgPotassium: 520mgFiber: 5gSugar: 38gVitamin A: 1552IUVitamin C: 19mgCalcium: 76mgIron: 4mg
Keyword dessert, peach pie, peaches, pie, pie crust
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