Description
This is not just any peach pie — it’s The Best Peach Pie, bursting with gooey fresh peach filling, a buttery homemade crust, and a subtle, surprising twist of paprika that deepens every bite. Whether you’re baking for a family picnic or just want to taste summer in every forkful, this easy, made-from-scratch peach pie will win hearts. Top it with vanilla ice cream and get ready for compliments!
Ingredients
For the Peach Pie:
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2 discs pie crust (homemade or store-bought)
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2 lbs (900 g) fresh yellow peaches (about 6–7 peaches), peeled and cubed
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2 tbsp freshly squeezed lemon or lime juice
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3/4 cup (150 g) white granulated sugar
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1/4 cup + 1 tbsp (50 g) tapioca starch
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1 tsp vanilla extract
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1 tsp smoked paprika or cinnamon
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1 tbsp (15 g) unsalted butter, cubed (for topping)
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1 tbsp (10 g) white granulated sugar (for sprinkling)
For the Egg Wash:
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1 egg yolk
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1 tbsp milk
Instructions
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Prepare the Pie Crust: Make your homemade pie crust (or use store-bought). Chill for at least 2 hours or up to 2 days ahead.
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Cube the Peaches: Peel and cut peaches into 1-inch chunks for a chunkier, non-mushy filling.
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Mix the Filling: In a large bowl, combine peaches, lemon juice, sugar, tapioca starch, vanilla, and paprika. Mix until well coated.
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Roll Out the Bottom Crust: Roll one disc of dough into a 12-inch circle and place it in a 9-inch pie dish.
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Add the Filling: Pour the peach mixture into the crust, including all juices.
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Make the Lattice Top: Roll out the second disc and cut into 2-inch strips. Weave the lattice, trim the edges, and crimp to seal.
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Egg Wash and Butter: Mix egg yolk and milk, then brush over the crust. Sprinkle with sugar and dot the filling with butter.
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Bake: Bake at 400°F (200°C) for 40–50 minutes or until the crust is golden and the filling is bubbling.
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Cool & Serve: Let cool for 2–3 hours to allow the filling to set. Slice and serve with a scoop of vanilla ice cream!
Notes
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Paprika? Really? Yes! A touch of smoked paprika adds a warm, earthy depth that balances the sweetness beautifully. You can swap it with cinnamon if you prefer classic vibes.
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Make-Ahead Tip: The crust can be made up to 2 days ahead and refrigerated, or frozen for up to 2 months.
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Storage: Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
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Reheating: Best in the oven at 300°F, covered with foil for 15–20 minutes. Microwave in 30-sec intervals (though the crust may soften), or heat in a covered skillet on the stove to crisp up the bottom!
Equipment:
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Rolling pin
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Mixing bowls
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9-inch pie dish
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Pastry brush
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Knife or pastry cutter
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Aluminum foil
- Prep Time: 1 minute (not counting crust chill time)
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (of 6)
- Calories: 390 kcal
- Sugar: 29g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
Keywords: Best peach pie, peach pie with paprika, fresh peach pie, summer dessert, homemade peach pie