This Honey Lavender Peach Pie combines the sweetness of juicy peaches with a hint of floral lavender, all enveloped in a flaky, golden crust. It's a delightful twist on a classic dessert, perfect for summer gatherings or as a special treat any time of year.
Peaches: The star of the show, providing natural sweetness and juiciness. Opt for ripe but firm peaches for the best texture.
Honey: Adds a rich, natural sweetness that complements the peaches beautifully. It helps to create a luscious filling.
Dried Lavender: Infuses the pie with a subtle floral note. A little goes a long way, so use sparingly.
All-purpose Flour: Thickens the filling to prevent it from becoming too runny.
Granulated Sugar: Balances the tartness and amplifies the natural sweetness of the peaches.
Salt: Enhances all the flavors, making everything pop.
Lemon Juice: Provides a touch of acidity to balance the sweetness and enhance the fruit flavors.
Vanilla Extract: Adds depth and warmth to the overall flavor profile.
Unsalted Butter: Melts into the filling for added richness and flavor.
Double-crust Pie Dough: Forms the deliciously flaky exterior that holds everything together.
Egg: Used for the egg wash, creating a beautifully golden crust.
This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a refreshing twist, serve it with a chilled glass of white wine or a light herbal tea that complements the lavender notes.
Preheat your oven to 425°F (220°C). This ensures it's ready to go when your pie is assembled. In a large bowl, combine the peaches, honey, lavender, flour, sugar, salt, lemon juice, and vanilla extract. Toss everything together until the peaches are evenly coated with this fragrant mixture.
Roll out one half of your pie dough on a floured surface and fit it into a 9-inch pie pan. This will be the base for your delicious filling. Pour the peach mixture into the prepared crust, spreading it out evenly, and dot the top with cubes of butter for added richness.
Take the second half of the pie dough and roll it out to cover the filling. Place it over the top, then trim and crimp the edges to seal the pie. This part can be as decorative as you like; just make sure it's sealed well. Cut a few slits in the top crust to allow steam to escape and brush the surface with beaten egg for a glossy finish.
Place the pie in your preheated oven and bake for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for another 35-40 minutes. You're looking for a crust that's golden brown and filling that's bubbly. Once baked, let the pie cool for at least 2 hours before serving to allow the filling to set.
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