Ingredients
Crust:
1 (9-inch) unbaked piecrust, found in the frozen section of your grocery store
1 egg yolk, beaten
Filling:
5-6 fresh peaches, peeled and sliced 1/2-inch thick
2 tablespoons flour
1/4 cup lemon juice
1/4 cup GOLDEN BLOSSOM HONEY
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
Topping:
2 cups old-fashioned oats
1/2 teaspoon cinnamon
1/2 cup sliced almonds
1/4 cup flour
1/2 teaspoon salt
5 tablespoons butter
3 tablespoons GOLDEN BLOSSOM HONEY
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Preheat oven to 400°.
Crust:
Remove from freezer, brush with egg yolk, set aside.
Filling:
In a large bowl, toss sliced peaches with flour. In a small bowl whisk together lemon juice, honey, cinnamon and nutmeg. Drizzle over peaches. Toss to combine.
Topping:
In a large bowl combine oats, cinnamon, almonds, flour and salt. Heat butter and honey in a small saucepan just until butter melts. Pour over dry ingredients. Toss to combine.
To bake, pour peaches with their juice into piecrust. Spoon topping over peaches. Pat gently to set.
Bake 10 minutes and then reduce heat to 375 °. Continue baking 30-35 minutes. If topping browns too quickly, lay a piece of foil over top of pie.
Serves:6-8
Crust:
Remove from freezer, brush with egg yolk, set aside.
Filling:
In a large bowl, toss sliced peaches with flour. In a small bowl whisk together lemon juice, honey, cinnamon and nutmeg. Drizzle over peaches. Toss to combine.
Topping:
In a large bowl combine oats, cinnamon, almonds, flour and salt. Heat butter and honey in a small saucepan just until butter melts. Pour over dry ingredients. Toss to combine.
To bake, pour peaches with their juice into piecrust. Spoon topping over peaches. Pat gently to set.
Bake 10 minutes and then reduce heat to 375 °. Continue baking 30-35 minutes. If topping browns too quickly, lay a piece of foil over top of pie.
Serves:6-8
