The Best Peach Pie
Ingredients
- 2 discs pie crust)
(I used my Homemade Pie Crust Recipe to make mine
- 2 lbs fresh yellow peaches)
900 g
- 2 tbsp lemon juice or lime juice)
15 ml
- 3/4 cups white granulated sugar
150 g
- 1/4 cup + 1 tbsp tapioca starch
50 g
- 1 tsp vanilla extract
- tsp smoked paprika or regular paprika)
(or 1 tsp cinnamon
- 1 tbsp unsalted butter)
15 g
- 1 tbsp white granulated sugar)
10 g
- 1 egg yolk + 1 tbsp milk)
15 ml
Directions
- 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
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
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
STEP FOUR: Preheat the oven to 400F (200C).
- 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
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
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
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!
The Best Peach Pie
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About this Recipe
Dreaming of a slice of warm, juicy peach pie that tastes like summer? This recipe for The Best Peach Pie delivers an unparalleled experience, blending fresh, ripe peaches with a perfectly buttery crust to create a dessert that will truly impress.
Why This Peach Pie is a Must-Try
What sets this peach pie apart is its deliciously gooey filling, a testament to using fresh, yellow peaches and a clever thickening agent. But the true magic lies in a secret ingredient: paprika. Yes, a touch of paprika elevates the sweet, warm, and summery notes of the peaches, creating a depth of flavor that other recipes simply can't match. Paired with a rich, buttery pie crust, you'll achieve that ideal balance of texture and taste.
What to Expect from Your Slice
Prepare for a truly indulgent dessert experience. Each bite offers the sweet, sun-kissed flavor of fresh peaches, enveloped in a wonderfully gooey, glistening filling. The crust is tender and flaky, providing a delightful contrast to the soft fruit. While the baking process brings out aromatic, warm notes, it's the bright, juicy peach flavor that truly shines through, promising a classic pie with an unexpected twist. This pie serves 6, making it perfect for sharing.
Customization & Variations
This recipe is wonderfully adaptable to your pantry and preferences. While paprika is the signature ingredient, you can easily substitute it with cinnamon if you prefer a more traditional spice profile. For the fresh citrus, either lemon juice or lime juice works beautifully to brighten the peach flavor. If you're short on time, feel free to use high-quality store-bought pie crust discs, though the recipe author notes using homemade for an extra special touch.
Serve this exquisite pie warm, perhaps with a generous dollop of vanilla ice cream. It's the quintessential summer dessert, perfect for backyard gatherings or a cozy evening treat.