Description
The Best Peach Pie offers a perfectly balanced sweet and summery dessert with a gooey peach filling, a buttery homemade pie crust, and a unique twist with smoked paprika to enhance the peach flavor. This American classic dessert is finished with a golden lattice crust and a dollop of vanilla ice cream for the ultimate indulgence.
Ingredients
Scale
For The Peach Pie
- 2 discs pie crust (homemade or store-bought)
- 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
- 1 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)
Instructions
- Make the pie crust: Prepare your pie crust either from scratch using your favorite recipe or a store-bought option. Chill the dough discs before rolling out to ensure easy handling and a flaky result.
- Prepare the peaches: Peel and cut the peaches into 1-inch cubes to maintain texture in the filling and prevent it from becoming too mushy, as sliced peaches tend to release more juice.
- Make the peach filling: In a large mixing bowl, combine the cubed peaches with freshly squeezed lemon or lime juice, granulated sugar, tapioca starch, vanilla extract, and your choice of smoked paprika, regular paprika, or cinnamon. Mix thoroughly until all ingredients are well incorporated.
- Preheat oven: Set your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the pie.
- Assemble the pie bottom: On a lightly floured surface, roll out one chilled pie crust disc to a 12-inch circle. Place it carefully into a 9-inch pie dish, pressing it gently to fit the sides. Pour the peach filling evenly into the crust, making sure to include all the liquid from the bowl for extra juiciness.
- Create the lattice top crust: Roll out the second pie crust disc to a 12-inch circle and cut into six 2-inch wide strips. Weave the strips over and under each other to form a lattice pattern on top of the peach filling. Trim off excess dough and press the edges to seal and flute or crimp for a decorative finish.
- Apply egg wash and toppings: Beat together the egg yolk and milk until smooth and brush the lattice crust evenly. Sprinkle granulated sugar over the crust for a subtle crunch and place small cubes of unsalted butter on the peaches through the lattice openings to enrich the filling as it bakes.
- Bake the pie: Place the pie on the middle rack of the oven and bake for 40-50 minutes or until the filling bubbles. If the crust browns too quickly, cover it loosely with aluminum foil. Once bubbling, continue baking for an additional 3-5 minutes before removing.
- Cool and serve: Allow the pie to cool to room temperature for about 2-3 hours to let the filling set properly before slicing. Serve warm or at room temperature with a dollop of vanilla ice cream if desired.
Notes
- Store the peach pie covered at room temperature for 2-3 days or refrigerated for up to 4-5 days to keep it fresh longer.
- You can make the pie crust ahead of time and chill it for up to 2 days or freeze it for up to 2 months for convenience.
- Alternatively, bake the pie a day ahead, cool completely, cover, and store at room temperature. It will be ready to serve the next day.
- To reheat, bake in a 300°F (150°C) oven covered with foil for 15-20 minutes, microwave in 30-second intervals, or reheat on the stovetop in a covered skillet for 4-5 minutes for a crisp bottom crust.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peach Pie, Homemade Pie, Summer Dessert, Fruit Pie, Lattice Pie, Peach Dessert, Smoked Paprika Pie
