The only thing undesirable about peach pie is having to share it with other people. Enter this beautiful single-serve whole-peach pie to save the day. The recipe starts with very ripe, halved peaches and sweetens the deal with a spoonful of straight-from-the-farm honeycomb (or just regular honey) right in the center cavity of the fruit. Place the two halves together and completely wrap the whole fruit with pie crust. Sprinkle on turbinado sugar for texture, cut small slits on top, then place the pastry-wrapped peaches into muffin tins to bake until golden brown. Serve with whipped cream or vanilla frozen yogurt, and everything will be just peachy!
For more ways to serve summer’s best fruit in a pie shell, take a peek at some of Cooking Channel’s favorite recipes:
Peach Crisps by Cookie and Kate
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Salty-sweet desserts are all the rage (much to our taste buds’ delight), so I always find it fun coming up with new (and seasonal) ways to experiment with these flavors. To celebrate peak peach season, I’m pairing the stone fruit with pretzels in a pie that has the perfect amount of crunch. In addition to adding texture, the salted pretzels really bring out that sweet peach flavor. My favorite thing about this pie is its layers (peach nectar- and cinnamon-spiked gelatin, tangy cream cheese and those salty, crunchy pretzels), which makes digging into it kind of like unwrapping a delicious dessert present.
Continue Reading Pretzel Peach Pie: The Salty-Sweet Side of Summer