Recipe by Nina Bagley, Columbus, Ohio
First place, Honey & Bee items (Pie), 2017
Baking temperature: 425 degrees
Baking time: 40 minutes
Yield: 8 pieces of pie
Ingredients
Filling
- 6 fresh peaches peeled, pitted and sliced into thin wedges
- ½ c My Ohio Back Yard local honey
- 1 t ground cinnamon
- 1 t Chinese five spice
- 2 T all purpose flour
- 1 fl. Oz. peach Schnapps, or more to taste (optional)
Crust
- ½ c vegetable oil
- 1 ½ c all-purpose flour
- Pinch of salt
- ½ c ice cold water
Instructions
- Place peaches, honey and Schnapps in a saucepan over medium heat about 8 minutes until the peaches are soft and the mixture thickens
- Stir in cinnamon and Chinese five spice until combined. Stir in flour and bring the mixture to a simmer
- Simmer until the flour has thickened the filling, 10-15 minutes
- Remove from heat, transfer filling to a container, and refrigerate 4 hours or overnight
- Preheat oven to 425 degrees
- Place filling in pie crust. Bake pie for about 15 minutes then remove and cover crust edges with foil strips
- Return to oven and bake until top crust is golden brown about 30 minutes
- Cool on wire rack at least two hours before serving
Pie Crust instructions:
- Mix shortening, flour and salt together with a pastry fork until very crumbly. Add water if needed to hold together and mix lightly with fork
- Roll gently on floured pastry cloth to about an inch larger than pie plate
- Fold carefully in half, lift to pie plate and unfold. Press into pan
- Make the top pastry same and cover the peaches. You can cut out the pastry if you like. Sprinkle the top with a little sugar