Cinnamon Honey Peach Lattice Pie

1. 1

   Place the peaches, honey, and peach schnapps in a large saucepan over medium heat; cook, stirring occasionally, until the peaches soften and the mixture thickens, about 8 minutes.

2. 2

   Stir in the sugar and cinnamon until combined.

3. 3

   Stir in the flour; bring to a simmer and cook until the filling thickens, 10 to 15 minutes.

4. 4

   Transfer the filling to a container; refrigerate for 4 hours to overnight.

5. 5

   Preheat the oven to 425 degrees F (220 degrees C).

6. 6

   Fit 1 pie crust into a 9 1/2-inch pie plate; pour the filling into the prepared crust.

7. 7

   Cut the remaining 1 pie crust into 1-inch-wide strips; start with the longest strips and lay the first two in an X at the center of the pie.

8. 8

   Alternate horizontal and vertical strips, weaving them in an over-and-under pattern.

9. 9

   Use the shortest strips around the edges of the lattice.

10. 10

    Fold the ends of the lattice strips under the edge of the bottom crust.

11. 11

    Bake in the preheated oven for 15 minutes.

12. 12

    Remove from the oven; cover the crust edges with strips of aluminum foil.

13. 13

    Continue baking until the top crust is golden brown, about 30 minutes more.

14. 14

    Cool on a wire rack to let the pie filling set, at least 2 hours.

• Calories 485.07 kcal High
• Protein 2.09 g Low Source
• Carbs 96.55 g Moderate
• Total Fat 11.47 g Moderate
• Saturated Fat 4.76 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 9.55 mg Low Source
• Sodium 261.27 mg Moderate
• Fiber 2.8 g Moderate
• Sugar 68.68 g High
• Added Sugar 1.42 g Low Source
• Calcium 3.76 mg Low Source
• Iron 1.46 mg Low Source
• Potassium 263.9 mg Low Source
• Vitamin A 235.23 mcg_rae Good Source
• Vitamin C 9.39 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten