Ingredients:

  • 1.5 cups whole wheat pastry flour
  • 0.5 cup chilled unsalted butter, cubed
  • 0.25 cup ice-cold water
  • 0.25 tsp salt
  • 1 tbsp cane sugar
  • 3 cups fresh peaches, peeled and sliced
  • 1 tbsp fresh lemon juice
  • 0.5 tsp ground cinnamon
  • 3 large eggs
  • 0.5 cup honey
  • 1 cup half-and-half
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Instructions:

  1. Combine flour, salt, and sugar in a food processor. Pulse in chilled butter until the mixture resembles coarse crumbs.
  2. Gradually add ice water, pulsing until the dough just begins to clump together.
  3. Press the dough into a 9-inch pie dish, trimming the edges, and chill in the freezer for 15 minutes to prevent shrinkage.
  4. Line the crust with parchment paper and fill with pie weights. Bake at 375°F (190°C) for 12 minutes, remove weights, and bake for another 5 minutes until the base is matte and set.
  5. In a medium bowl, gently toss sliced peaches with lemon juice and cinnamon.
  6. Arrange the peach slices in an overlapping circular pattern at the bottom of the pre-baked crust, pressing them down slightly.
  7. Whisk together eggs, honey, half-and-half, cornstarch, vanilla extract, and salt until smooth.
  8. Pour the custard mixture over the peach layer and bake until the center is set.
  9. Allow the pie to cool completely, then chill in the refrigerator for 3 hours before slicing.