5-Star Peach Pie Recipe – The Best You’ll Ever Bake!

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If you’re here, it means you’re craving something warm, gooey, buttery, and bursting with the bright, sweet flavor of summer — and let me just say: thank you. Thank you for trusting me with your dessert table today, because this Best Peach Pie recipe is something truly special. Right after the first bite, you’ll see why this is the only peach pie you’ll ever want to make again.

Right after the buttery crust and juicy filling, there’s something unexpected that takes this pie over the top: a pinch of smoked paprika. Yep, paprika! It adds a whisper of warmth that brings out the peaches’ natural richness. It’s subtle but unforgettable — and turns this classic dessert into a conversation piece.

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What is Peach Pie?

Peach pie is a beloved American dessert that combines ripe, juicy peaches with a sweet, thickened filling all wrapped in a flaky, golden pie crust. It’s the kind of dessert that’s welcome at every summer barbecue, family gathering, or Sunday night dinner. With a scoop of vanilla ice cream melting on top? Heaven.

Why You’ll Love This Peach Pie

• Made with fresh peaches for that unbeatable juicy texture

• A golden, flaky crust that you can make ahead

• A surprise flavor twist with smoked paprika or cinnamon

• Freezer-friendly crust and flexible make-ahead options

• Not too sweet, letting the natural fruit shine through

• Anything but boring!! It looks like a rustic bakery pie and tastes even better

What Does Peach Pie Taste Like?

This peach pie tastes like biting into a spoonful of summer — fresh, sweet, slightly tart peaches wrapped in a cozy blend of vanilla and a smoky whisper from the paprika. The crust adds that buttery, flaky texture that contrasts beautifully with the gooey filling.

It’s nostalgic, comforting, and just a little elevated thanks to that unexpected spice. I’m kicking myself for not having shot it — the bubbling fruit and golden lattice crust are picture-perfect!

Ingredients for the Best Peach Pie

Here’s everything you’ll need to make this dreamy peach pie:

• 2 discs pie crust (homemade or store-bought)

• 2 lbs fresh yellow peaches (about 6–7 medium peaches)

• 2 tbsp lemon or lime juice (fresh-squeezed)

• 3/4 cup granulated sugar

• 1/4 cup + 1 tbsp tapioca starch (for thickening)

• 1 tsp vanilla extract

• 1 tsp smoked or regular paprika (or cinnamon, if you prefer)

• 1 tbsp unsalted butter (for topping)

• 1 tbsp sugar (for topping)

• 1 egg yolk + 1 tbsp milk (for the egg wash)

Tools You’ll Need

• 9-inch pie dish

• Rolling pin

• Mixing bowls

• Pastry brush

• Knife or pastry cutter (for lattice)

• Aluminum foil (for covering crust if needed)

Ingredient Swaps & Add-Ons

• Paprika: Not into the smoky vibe? Cinnamon works just as well!

• Tapioca starch: You can use cornstarch or all-purpose flour, though tapioca gives the filling the silkiest set.

• Frozen peaches: If peaches aren’t in season, thaw and drain frozen peaches before using.

• Add blueberries or raspberries: A handful added to the filling adds a fruity twist.

How to Make the Best Peach Pie

STEP 1: Prepare the Pie Crust

Make your homemade pie crust (or use a store-bought one). Chill for at least 2 hours or overnight. This can be done up to 2 days in advance.

STEP 2: Prep the Peaches

Peel and cube your peaches into 1-inch chunks — this gives the filling texture and prevents it from going mushy.

STEP 3: Make the Filling

In a large bowl, mix the peaches, lemon juice, sugar, tapioca starch, vanilla, and paprika. Stir to coat well.

STEP 4: Roll Out Bottom Crust

Roll one disc of dough into a 12-inch circle. Gently fit into your pie dish.

STEP 5: Fill the Pie

Pour the peach filling into the crust, making sure to include all the juices from the bowl.

STEP 6: Make the Lattice Top

Roll out the second disc of dough and cut into six 2-inch strips. Weave a lattice pattern over the filling, trim the excess, and crimp the edges.

STEP 7: Egg Wash & Sugar

Brush the crust with the egg wash and sprinkle with sugar. Dot the filling with butter.

STEP 8: Bake

Bake at 400°F (200°C) for 40–50 minutes or until the filling is bubbling and the crust is golden. If it browns too fast, loosely cover with foil.

STEP 9: Cool & Serve

Let the pie cool for 2–3 hours at room temperature before slicing. Serve with a scoop of vanilla ice cream or whipped cream!

What to Serve with Peach Pie

• Vanilla ice cream (a must!)

• Whipped cream or mascarpone

• A drizzle of honey or caramel

• Fresh mint sprigs for garnish

• A cup of cold brew or iced tea on the side!

Tips for Perfect Peach Pie Every Time

• Cube, don’t slice your peaches for a better filling texture

• Use tapioca starch for the clearest, glossiest filling

• Chill your crust to keep it flaky and easy to work with

• Let the pie cool fully before cutting — it helps the filling set

• Taste your peaches! If they’re extra sweet, reduce the sugar a little

Storing Your Peach Pie

• Room Temp: Covered, it lasts 2–3 days

• Fridge: Extend life to 4–5 days

• Freezer: You can freeze baked pie slices wrapped tightly in foil and placed in a ziplock for up to 2 months

Reheating Instructions

• Oven (Best): 300°F for 15–20 minutes, covered with foil

• Microwave: 30-second bursts — note it may soften the crust

• Stovetop: In a covered skillet over medium heat for 4–5 minutes — great for crisping the base!

FAQs About Peach Pie

Can I use canned peaches in peach pie?

Yes, absolutely! Just be sure to drain them thoroughly to avoid excess liquid in your filling. Also, since canned peaches are usually packed in syrup, reduce the sugar in the recipe slightly to balance the sweetness.

 Can I freeze the whole peach pie?

You sure can! Assemble the pie (unbaked), wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. When ready to bake, pop it into a 375°F oven from frozen and add about 20 extra minutes to the bake time.

 Why add paprika to peach pie?

This is the fun twist! Paprika brings out the warmth in the fruit and deepens the overall flavor. It’s subtle — not spicy! — and it gives your peach pie that can’t-put-my-finger-on-it wow factor.

 Can I use lime juice instead of lemon juice?

Yes! Lime juice works beautifully and can even brighten the flavor a little more. Just make sure it’s freshly squeezed for the best taste.

 Can I use frozen peaches instead of fresh?

Totally. Just thaw and drain them well before mixing with your other ingredients. Pat them dry with a paper towel to prevent a watery filling.

 What’s the best way to thicken peach pie filling?

Tapioca starch is my go-to for a glossy, jammy filling that sets beautifully. But you can also use cornstarch or all-purpose flour if that’s what you have on hand.

 Can I make this peach pie ahead of time?

Yes! You can make and bake it a day ahead, let it cool completely, and store it at room temperature. Or prep the crust and filling separately and assemble fresh the next day.

 How long should I let the pie cool before slicing?

At least 2–3 hours. This gives the filling time to set properly, so you get clean slices instead of a runny mess (even if it’s still delicious!).

 Can I use a store-bought crust?

Of course! While I love a homemade crust for that extra flaky magic, a good-quality store-bought crust totally works and saves time.

Final Thoughts: Why This is the Best Peach Pie

This pie hits every note: sweet, juicy, warm, flaky, and just a little surprising. It’s the kind of dessert you serve to impress — but secretly, it’s simple enough for a laid-back weekend bake. Whether you’re trying paprika in pie for the first time or just looking for the most flavorful, fruit-packed filling, this is the peach pie recipe to save, share, and remake year after year.

More Irresistible Peach Recipes You’ll Love

• Southern Peach Cobbler – 7 Easy Steps to Make It

• Peaches and Cream Crumble Bars

• 5-Minute Alluring Peach Sorbet (Without Ice Cream Maker)

Tried this recipe? I love seeing your bakes! Share your photos on Pinterest and tag me so we can swoon over pie together. Don’t forget to leave a review — it helps others (and totally makes my day)!

Nutritional Information (Per Serving, Approximate)

• Calories: 390

• Carbs: 55g

• Fat: 18g

• Protein: 4g

• Fiber: 3g

• Sugar: 29g

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