Spicy Honey/Maple Sweetened Peach Pie with a Latticed Top

I made a spicy peach pie this evening. I had hoped to make this while my cousin and his wife were visiting (they left today), but I just didn’t have time since we were so busy. (Sorry, cuz). Anyway,
I used maple sugar and honey since I don’t eat refined sugar. However, if you want to use sugar then do everything the same, but substitute 3/4 cup brown sugar for the maple sugar and honey.

I have included pictures of the steps at the end of this posting. I love this pie. It is definitely a summer treat.

Spicy Peach Pie with a Latticed Top


Two deep dish pie shells


1/2 cup (packed) maple sugar
1/2 cup honey
1/4 cup cornstarch
1 teaspoon fresh lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg or mace
1 teaspoon ground cinnamon
3 pounds medium frozen peaches


I use frozen pie crusts for this recipe. I admit it would be better with a homemade pie crust, but I have not perfected that art yet; besides, this is much quicker. So that said, take two frozen pie shells out and let them thaw. One will be the recipient of the pie filling; the other can be used to make a latticed top.

For filling:

Mix sugar (or maple sugar and honey), cornstarch, lemon juice and spices in large saucepan. Cook under medium heat and stir until all ingredients are mixed. Then add three pounds of frozen peaches, coat with the cornstarch and honey mixture, then cook down until you can slice through the peaches with a spoon and see where the two sides are clearly divided. (Cooking down to this level will ensure that you do not have a runny pie filling.)

Spoon filling into one of the pie shells. Cut strips in the other pie shell and arrange those strips on top of the pie, spacing 3/4 inch apart. Form lattice by arranging more dough strips at right angle to first strips, spacing 3/4 inch apart. Trim overhang of bottom crust and lattice strips to 3/4 inch. Crimp edge decoratively.

Top the pie with a sprinkle of maple sugar and a sprinkle of cinnamon.

Bake until crust is golden and filling bubbles thickly, covering edge of crust with foil if browning too quickly, about 45 minutes to one hour. Cool pie to room temperature before serving.

Here are the pictures of my process. The pie turned out very well. In short, it was delicious.

Let me know if you try this recipe. I love getting feedback on how these honey/maple-sweetened desserts turn out.

Happy baking.

Two Frozen Pie Shells


A Good Brand of Maple Sugar


The Cornstarch and Honey Mixture


The Peaches After Cooking Down in Cornstarch/Honey Mixture


Cooked Peaches in Pie Shell


Lattice Top Sprinkled with Maple Sugar and Cinnamon


Baked Pie


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