There’s something absolutely magical about a perfectly executed peach pie – that balance of sweet, juicy fruit encased in a buttery crust that makes summer feel like it’s been captured on a plate. After countless tests and refinements, I’m excited to share this exceptional peach pie recipe that delivers a beautifully gooey (never runny!) filling with a secret ingredient that elevates the natural sweetness of summer peaches.
Why This Recipe Delivers Perfect Results
This isn’t just any peach pie recipe – it’s been carefully engineered to solve the common problems that plague many fruit pies:
- Perfectly gooey consistency: The filling sets with a beautiful jelly-like texture that holds together when sliced (no soupy messes!)
- Enhanced flavor profile: My secret ingredient – paprika – amplifies the natural sweetness and warmth of summer peaches without tasting spicy
- Beautifully textured filling: Cubing the peaches instead of slicing creates a more interesting texture and prevents the filling from becoming mushy
- Golden, flaky crust: A classic all-butter crust that browns beautifully and provides the perfect contrast to the soft filling
Ingredient Breakdown
For the Crust:
- Double pie crust: Either homemade or store-bought (though homemade delivers superior flavor and texture)
For the Filling:
- 2 pounds fresh yellow peaches (about 6-7 medium peaches): Yellow peaches have the ideal balance of sweetness and acidity, with a tender flesh that bakes beautifully
- 2 tablespoons fresh lemon or lime juice: Adds brightness and helps balance the sweetness
- 3/4 cup granulated sugar: Enhances the natural sweetness of the peaches
- 1/4 cup plus 1 tablespoon tapioca starch: The secret to that perfect gooey consistency that holds together when sliced
- 1 teaspoon vanilla extract: Adds depth and warmth to the filling
- 1 teaspoon smoked or regular paprika: The surprise ingredient! This adds a subtle warmth that amplifies the natural sweetness of peaches without tasting like paprika
- 1 tablespoon cold unsalted butter: Cut into small pieces to dot on top of the filling
For the Finish:
- 1 egg yolk mixed with 1 tablespoon milk: Creates a beautiful golden brown crust
- 1 tablespoon granulated sugar: For sprinkling on the crust for extra sparkle and crunch
The Process: Step-by-Step
Prepare the Crust:
- Either prepare your favorite double pie crust recipe or use pre-made pie dough. For best results, make the dough a day ahead and refrigerate overnight – this relaxes the gluten and makes for a flakier crust.
Prepare the Filling:
- Peel the peaches. The easiest method is to score an X at the bottom, blanch in boiling water for 30 seconds, then shock in ice water – the skins will slip right off.
- Cut the peaches into 1-inch cubes rather than slices. (This is crucial! Cubing creates a better texture and prevents the filling from becoming overly mushy.)
- In a large mixing bowl, combine the cubed peaches, lemon juice, sugar, tapioca starch, vanilla extract, and paprika (or cinnamon if you prefer). Stir gently until all ingredients are evenly distributed. Make sure the tapioca starch is fully incorporated with no dry pockets.
Assemble the Pie:
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, roll the first disc of pie dough into a 12-inch circle, about 1/8-inch thick.
- Transfer the dough to a 9-inch pie dish, gently pressing it into place without stretching.
- Pour the peach filling into the crust, including any accumulated juices from the bowl.
- Roll out the second disc of dough into another 12-inch circle and cut into 6 strips, approximately 2 inches wide.
- Create a lattice pattern on top of the pie by weaving the strips over and under each other.
- Trim excess dough from the edges and crimp or flute the border to seal.
- Whisk together the egg yolk and milk, then brush this egg wash over the entire crust.
- Sprinkle the top with sugar for a beautiful sparkle and extra crunch.
- Place small cubes of butter in the openings of the lattice – this helps prevent excessive bubbling and adds richness.
Bake to Perfection:
- Place the pie on the middle rack and bake for 40-50 minutes.
- The pie is done when the filling is visibly bubbling (let it bubble for about 3-5 more minutes once you see bubbling begin – this ensures the tapioca starch is fully activated).
- If the crust is browning too quickly, tent with foil halfway through baking.
- Allow the pie to cool completely on a wire rack for 2-3 hours before slicing – this is crucial for the filling to set properly.
Expert Tips and Variations
Ingredient Selection:
- Peaches: Choose ripe but still firm peaches. If they’re too soft, your filling will be mushy. They should yield slightly to gentle pressure and smell fragrant.
- Tapioca Starch: This is superior to cornstarch for fruit pies, creating that perfect gooey texture with a beautiful glossy sheen. If you must substitute, use an equal amount of cornstarch but be aware the texture won’t be quite the same.
- Paprika: Smoked paprika adds wonderful depth, but regular paprika works beautifully too. If you’re nervous about this unusual ingredient, cinnamon makes a fine substitute – though I encourage you to try the paprika version at least once!
Storage and Make-Ahead Options:
- Room temperature: The pie will keep, covered, at room temperature for 2-3 days.
- Refrigerated: For longer storage, refrigerate for up to 5 days.
- Make-ahead options: Prepare the pie crust up to 2 days ahead and refrigerate, or freeze for up to 2 months. You can also completely bake the pie a day ahead and serve at room temperature.
Reheating Methods:
- Oven method (recommended): Reheat at 300°F (150°C) covered with foil for 15-20 minutes.
- Stovetop method: Warm slices in a covered skillet over medium-low heat for 4-5 minutes – this method crisps up the bottom crust beautifully.
- Microwave method (quick but not ideal): Reheat in 30-second intervals until warmed through, but be aware this may make the crust chewy.
Fruit Alternatives:
- This recipe works beautifully with nectarines as a 1:1 substitution.
- For mixed stone fruit pies, try combining peaches with plums or apricots.
- Frozen peach option: You can use frozen peaches in a pinch, but they must be fully thawed and thoroughly patted dry before using.
- Avoid canned peaches: These are too soft and will create a mushy filling.
Serving Suggestions
This pie shines when served slightly warm with a scoop of vanilla ice cream. The contrast between the warm, gooey filling and cold, creamy ice cream is absolutely divine. For something different, try serving with:
- Lightly sweetened whipped cream
- A drizzle of caramel sauce
- A small sprinkle of flaky sea salt on top to enhance the sweetness
The magic of this peach pie is in both its perfect texture and the subtle enhancement of flavors. That hint of paprika awakens the natural sweetness of the peaches without announcing itself – your guests will notice something special but won’t be able to identify exactly what makes this pie so outstanding!
HAPPY BAKING!! I hope you’ll love this Fresh Peach Pie Recipe as much as I do!
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The Best Peach Pie
Description
This irresistible Peach Pie features a juicy, gooey filling made with fresh, ripe peaches, all nestled in a buttery, flaky crust. Topped with a scoop of creamy vanilla ice cream, every bite tastes like summer. The secret to its rich, warm flavor? A hint of paprika that perfectly highlights the sweetness of the peaches!
Ingredients
Scale
For the Crust:
- 2 discs of pie dough (homemade or store-bought)
For the Filling:
- 2 pounds (900g) fresh yellow peaches (about 6–7 medium)
- 2 tablespoons fresh lemon or lime juice
- 3/4 cup (150g) granulated sugar
- 1/4 cup + 1 tablespoon (50g) tapioca starch
- 1 teaspoon vanilla extract
- 1 teaspoon smoked or regular paprika (can substitute cinnamon)
- 1 tablespoon (15g) cold unsalted butter, cut into small cubes
For the Finish:
- 1 egg yolk
- 1 tablespoon milk
- 1 tablespoon granulated sugar (for topping)
Instructions
- Prepare the pie dough according to your favorite recipe or use pre-made dough. If making from scratch, prepare a day ahead for best results.
- Prepare the peaches:
- Peel peaches by scoring the bottom, blanching in boiling water for 30 seconds, then shocking in ice water.
- Cut into 1-inch cubes (not slices) for better texture.
- Make the filling:
- In a large bowl, combine cubed peaches, lemon juice, sugar, tapioca starch, vanilla extract, and paprika.
- Stir gently until thoroughly combined with no dry patches of starch.
- Assemble the pie:
- Preheat oven to 400°F (200°C).
- Roll first disc of dough into a 12-inch circle and place in a 9-inch pie dish.
- Pour in the peach filling with all accumulated juices.
- Roll second disc of dough and cut into 6 strips (about 2 inches wide).
- Create a lattice pattern on top by weaving strips over and under each other.
- Trim excess dough and crimp or flute edges to seal.
- Finish the pie:
- Whisk egg yolk with milk and brush over the entire crust.
- Sprinkle with sugar.
- Place butter cubes in the openings of the lattice.
- Bake:
- Bake on middle rack for 40-50 minutes until filling is bubbling.
- Once bubbling begins, let it continue for 3-5 more minutes.
- If crust browns too quickly, tent with foil.
- Cool thoroughly:
- Allow pie to cool on a wire rack for 2-3 hours before slicing.
- This cooling period is essential for the filling to set properly.
Notes
- Storage: Keep at room temperature for 2-3 days or refrigerate for up to 5 days.
- Make ahead: Prepare crust up to 2 days ahead and refrigerate, or freeze for up to 2 months. The entire pie can be baked a day ahead.
- Reheating: Best method is in a 300°F oven, covered with foil for 15-20 minutes. Alternatively, warm slices in a covered skillet to crisp the bottom crust.
- Peach selection: Choose ripe but still firm peaches for best texture and flavor.
- Tapioca substitution: Cornstarch can be used in equal amounts but will produce a slightly different texture.
- Serving suggestion: Pair with vanilla ice cream for the ultimate summer dessert experience.
Prep Time: 30 minutes
Cook Time: 45-50 minutes
Cooling Time: 2-3 hours
Total Time: 3-4 hours
Servings: 8 slices