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Honey Peach Pie

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



  • 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)


  • ½ c vegetable oil
  • 1 ½ c all-purpose flour
  • Pinch of salt
  • ½ c ice cold water


  • 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
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