Honey Caramel Peach Pie

A decadent summer pie featuring ripe peaches bathed in a honey caramel sauce, wrapped in flaky all-butter pastry. The peaches are delicately spiced with cinnamon and brightened with lemon juice, creating the perfect balance of sweet and fruity flavors.

8 servings

2 hr 35 min

Published October 4, 2025

Ingredients

•3 pounds ripe peaches
•2 tablespoons cornstarch
•1½ tablespoons all-purpose flour
•2 teaspoons fresh lemon juice
•½ teaspoon cinnamon
•¼ teaspoon salt
•½ cup sugar
•¼ cup mild honey
•2 tablespoons water
•3 tablespoons unsalted butter
•2 crusts All-butter pastry dough
•1 tablespoon whole milk

Cooking Instructions

1.
Cut an X in bottom of each peach, then blanch peaches in batches in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1-inch-thick wedges.
15 min
2.
Toss peaches well with cornstarch, flour, lemon juice, cinnamon, and salt in a large bowl.
5 min
3.
Put a foil-lined large baking sheet in lower third of oven and preheat oven to 425°F.
10 min
4.
Bring 1/2 cup sugar, honey, and water to a boil in a 1 1/2-to 2-quart heavy saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil without stirring, swirling pan occasionally so caramel colors evenly, until dark amber, about 5 minutes.
10 min
5.
Remove from heat and add butter, swirling pan until butter is melted. Pour over fruit and toss (caramel may harden slightly but will melt in oven).
5 min
6.
Roll out 1 piece of dough (keep remaining piece chilled) into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out remaining dough.
15 min
7.
Roll out remaining piece of dough into an 11-inch round on a lightly floured surface with a lightly floured rolling pin.
10 min
8.
Transfer filling to pie shell, mounding it. Cover pie with pastry round. Trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Brush top all over with some of milk, then sprinkle with remaining tablespoon sugar. Cut 3 steam vents in top crust with a paring knife.
15 min
9.
Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F. Continue to bake until crust is golden-brown and filling is bubbling, about 50 minutes more. Cool pie to room temperature, 3 to 4 hours.
70 min

Ingredients

•3 pounds ripe peaches

•2 tablespoons cornstarch

•1½ tablespoons all-purpose flour

•2 teaspoons fresh lemon juice

•½ teaspoon cinnamon

•¼ teaspoon salt

•½ cup sugar

•¼ cup mild honey

•2 tablespoons water

•3 tablespoons unsalted butter

•2 crusts All-butter pastry dough

•1 tablespoon whole milk

Cooking Instructions

Cut an X in bottom of each peach, then blanch peaches in batches in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1-inch-thick wedges.

15 min

Toss peaches well with cornstarch, flour, lemon juice, cinnamon, and salt in a large bowl.

5 min

Put a foil-lined large baking sheet in lower third of oven and preheat oven to 425°F.

10 min

Bring 1/2 cup sugar, honey, and water to a boil in a 1 1/2-to 2-quart heavy saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil without stirring, swirling pan occasionally so caramel colors evenly, until dark amber, about 5 minutes.

10 min

Remove from heat and add butter, swirling pan until butter is melted. Pour over fruit and toss (caramel may harden slightly but will melt in oven).

5 min

Roll out 1 piece of dough (keep remaining piece chilled) into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out remaining dough.

15 min

Roll out remaining piece of dough into an 11-inch round on a lightly floured surface with a lightly floured rolling pin.

10 min

Transfer filling to pie shell, mounding it. Cover pie with pastry round. Trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Brush top all over with some of milk, then sprinkle with remaining tablespoon sugar. Cut 3 steam vents in top crust with a paring knife.

15 min

Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F. Continue to bake until crust is golden-brown and filling is bubbling, about 50 minutes more. Cool pie to room temperature, 3 to 4 hours.

70 min