Amaretto laced peach pie with a touch of honey and maple sweetness.

Amaretto Peach Pie

Pastry for (9-inch) two-crust pie
6 cups peaches, peeled and sliced
1/8 cup honey
1/4 cup butter
1/4 cup pure maple syrup
1/2 teaspoon arrowroot powder
1/3 cup amaretto liqueur
3 tablespoons all-purpose flour
3 tablespoons lemon juice
1/2 teaspoon ground nutmeg

1. Prepare a two-crust pie pastry according to package directions ( or use own recipe). Place one half of dough across the bottom and over the sides of a 9-inch pie plate.
2. Layer 6 cups sliced peaches into the crust covered pie plate. Set aside.
3. In a saucepan, heat 1/8 cup honey, 1/4 cup butter, and 1/4 cup maple syrup until just melted and smooth. Stir in 1/2 teaspoon arrowroot powder, stirring until thickened.
4. Add to the honey mixture 1/3 cup amaretto liqueur, 3 tablespoon flour, 3 tablespoon lemon juice, and 1/2 teaspoon nutmeg. Pour over the peaches.
5. With the remaining pie crust dough, cover the peaches. Seal the edges and cut small vent holes in the top crust.
6. Bake at 350°F (175°C) for 60 minutes, or until the pie is golden brown and bubbling.

Makes 8 servings.