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