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Peach, Lavender, Thyme and Honey Pie

A summery sweet peach pie, with the contrasts of lavender and thyme.

Course Dessert
Cuisine American
Keyword honey, lavender, peaches, thyme
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 8

Ingredients

  • 1 recipe of my Perfect Pie Crust, adding 1.5 tbsp lightly chopped dried culinary grade lavender buds to the flour, sugar and salt before blending
  • 6-7 white peaches (or yellow, that's fine), enough to make 5 cups of sliced peaches
  • 1 tbsp lemon juice
  • 1/3 cup granulated sugar
  • 3 tbsp runny honey
  • 1 tsp culinary grade lavender buds
  • 1 tsp chopped fresh thyme
  • 1/4 tsp kosher salt
  • 2 1/2 tbsp cornstarch
  • 1 tbsp AP flour
  • 2 tbsp almond meal
  • 1 egg for wash

Instructions

  1. Prepare the Pie Dough, see Notes for link

  2. FILLING

    I actually like using them fresh, just slicing each half peach into about 5-6 slices, unpeeled, just wipe the fuzz off with a tea towel

    To use peaches that have been peeled: Bring a large of pot of water to a boil. Reduce heat slightly. Cut a small X into the bottom of each peach.

    Gently drop into the simmering water and allow to simmer for 30 seconds or so. Immediately remove to a ice water bath to stop the cooking. Allow to sit in the cold water for a few seconds. Remove and dry off. Using the back of a paring knife, remove the skin which should already be pulling away from the flesh. Let cool.

  3. In the meantime, preheat the oven to 425F

    Bring out the larger disk of dough from the fridge to warm up slightly. Then, roll to fill your 9" pie plate. Crimp and return to fridge to set. Do not crimp if the way you are finishing the top of your pie will require the dough from the bottom of the pie shell)

  4. Remove the fuzz from the peaches.  Cut in half.  Cut each half into 5-6 slices. Place in a medium large bowl.

    Drizzle the peaches with lemon juice.

  5. Mix the sugar, honey, lavender and thyme together in a small bowl.

    Add this to the peaches, and using a rubber spatula, stir once gently to coat.

    Mix the cornstarch and flour together and toss gently in with the peaches, trying not to break any.

  6. Bring out the smaller disk of pie dough to warm.

    Bring out the pie plate from the fridge, and add the almond meal to the pie shell, smoothing it out evenly. Gently pour the peach filling over the almond meal.  Any residual juices can be poured over the peaches.

  7. Roll out the smaller disk of dough and cover as you would like. I used a trellis pattern, which is really just long strips of dough cut with a sharp knife and strewn over the filling. Then I used a cookie cutter for the leaves. You can use a lattice pattern, other shapes, or just a flat top. If using a flat top, be sure to cut vents.

  8. Return the decorated, finished pie to the fridge for about 15 minutes

    After 15 minutes, make light egg wash (1egg mixed with a touch of water) and apply to the crust with a brush.  You can sprinkle the top crust with turbinado sugar if desired.

  9. Place in the lower third of the oven on a baking sheet. Bake for 25 minutes, till the crust is just starting to turn golden brown.
  10. Move the pie on the baking sheet to the middle rack and reduce the temperature to 375F. Bake another 25-30 minutes, until the juices are bubbling and the crust is golden brown all over. If you see that the crust is turning brown before the juices are bubbling, just cover with a pie guard or piece of tinfoil.

  11. Remove the pie to a cooling rack and let set a good 3-4 hours, so that the juices can set entirely.

    Serve with ice cream or whipping cream.

Recipe Notes

Pie Crust recipe link

This pie can be stored at room temperature for 1 day, or in the fridge for up to 3 days.

If you are using cut outs for your upper crust, you can make them first and store them in the fridge or freezer. 

Use plenty of flour on the board, and flour your cutters regularly as well.  Place all the cut outs onto a parchment lined baking sheet and store in the fridge or freezer while working on the rest of the pie.  Pull out just before you want to start laying them on top on the filling.

If they came from the freezer, they will need a few minutes to soften just enough to work with, especially if you will be wetting the bottoms- If they need to adhere to the edges of your crimped crust, make sure you lightly water the underside before laying them on the crust.  Continue the recipe as described above.