The Best Peach Pie

The Best Peach Pie

from damnspicy.com
51 min
6 servings

The Best Peach Pie has a deliciously gooey peach filling made with fresh peaches, a buttery pie crust, a dollop of vanilla ice cream on top, and a secret ingredient that brings out all the sweet and warm summery flavor of peaches: paprika!Forget all the other peach pie recipes: this one gives you the perfect texture and flavor!

Ingredients

  • 2 discs pie crust ((I used my Homemade Pie Crust Recipe to make mine))
  • 2 lbs (900 g) fresh yellow peaches ((about 6-7 peaches))
  • 2 tbsp (15 ml) lemon juice or lime juice ((freshly-squeezed))
  • 3/4 cups (150 g) white granulated sugar
  • 1/4 cup + 1 tbsp (50 g) tapioca starch
  • 1 tsp vanilla extract
  • tsp smoked paprika or regular paprika ((or 1 tsp cinnamon))
  • 1 tbsp (15 g) unsalted butter ((for topping))
  • 1 tbsp (10 g) white granulated sugar ((for topping))
  • 1 egg yolk + 1 tbsp (15 ml) milk ((beaten together, for the egg wash))

Directions

  1. 1

    STEP ONE: Make the pie crust following my Homemade Pie Crust recipe or use your favorite pie crust recipe. This step can be done 1 or more days ahead of time, if desired.

  2. 2

    STEP TWO: Peel and cut the peaches into 1-inch cubes (2.5 cm) for a textured filling. I don’t recommend slicing as peaches are very soft and juicy and fillings with sliced peaches can easily turn out mushy.

  3. 3

    STEP THREE: Make the peach filling. In a large bowl, add the cubed peaches, lemon or lime juice, sugar, tapioca starch, vanilla extract, and smoked or regular paprika (or cinnamon). Stir until combined.

  4. 4

    STEP FOUR: Preheat the oven to 400F (200C).

  5. 5

    STEP FIVE: Prepare the pie. On a lightly floured surface, roll out one of the chilled discs of pie dough into a 12-inch (30 cm) circle to fit a 9-inch (22 cm) pie dish and place it into the pie plate, then add in the peach filling making sure you pour in all extra liquid that’s in the bowl.

  6. 6

    STEP SIX: Make the lattice crust for the top layer. Remove the second disc of pie dough from the refrigerator and roll it out into a 12-inch (30 cm) circle. Use a knife to cut out 6 strips about 2-inches wide (about 5 cm) each. Lay the strips of pie dough over and under one another, pulling back strips as needed to weave then cut off any extra dough from the ends of the strips. Press them into the bottom layer of the crust and flute or crimp the edges.

  7. 7

    STEP SEVEN: Make the egg wash. In a small bowl, beat the egg yolk with the milk until combined and smooth then brush the pie crust with your prepared egg wash and sprinkle with sugar. Add the small butter cubes on top of the peach pie filling, right in the holes left by the top crust.

  8. 8

    STEP EIGHT: Bake in the middle rack of your oven for 40-50 minutes or until the pie filling begins to bubble. Usually, once the filling is bubbling you want to let it cook for another 3-5 minutes then remove the pie from the oven. If the crust is browning too quickly, cover the pie with a layer of aluminum foil. Allow the pie cool down to room temperature (about 2-3 hours), serve, and enjoy!