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The Best Peach Pie

A deliciously sweet and juicy peach pie that’s easy to make and perfect for summer. This recipe achieves peach pie perfection with fresh ingredients and simple techniques.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Baking
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 2 discs discs of pie crust Use homemade or store-bought
For the Filling
  • 2 lbs fresh yellow peaches About 6-7 peaches, ripe is best
  • 2 tbsp lemon juice Use fresh-squeezed
  • 3/4 cup white granulated sugar For sweetness
  • 1/4 cup tapioca starch Plus 1 tbsp, for texture
  • 1 tsp vanilla extract
  • 1 tsp smoked paprika Or regular paprika
  • 1 tbsp unsalted butter For topping
  • 1 tbsp white granulated sugar For topping
  • 1 egg yolk egg yolk + 1 tbsp milk Beaten together for egg wash

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. If using a homemade pie crust, make it 1-2 days ahead of time.
  3. Peel and cube the peaches into 1-inch pieces.
  4. In a large bowl, toss the peach cubes with lemon juice, sugar, tapioca starch, vanilla, and paprika.
  5. On a lightly floured surface, roll out the first disc of pie dough into a 12-inch circle and fit it into your pie plate.
Assembly
  1. Pour the peach filling into the crust, juices and all.
  2. Roll out the second disc into a 12-inch circle, cut into 6 strips and weave them over the filling for a lattice crust.
  3. Beat the egg yolk with milk and brush over the crust.
  4. Sprinkle some sugar on top and add butter cubes into the filling.
Baking
  1. Bake for 40-50 minutes until the filling is bubbling.
  2. If the crust browns too quickly, cover with foil.
  3. Let the pie cool for 2-3 hours before slicing.

Notes

Serve with vanilla ice cream for a decadent treat! Be patient and let the pie cool before serving to maximize flavor.