The Best Peach Pie
The Best Peach Pie has a deliciously gooey peach filling made with fresh peaches, a buttery pie crust, a dollop of vanilla ice cream on top, and a secret ingredient that brings out all the sweet and warm summery flavor of peaches: paprika!Forget all the other peach pie recipes: this one gives you the perfect texture and flavor!
Ingredients
For The Peach Pie
- 2 discs pie crust (I used my Homemade Pie Crust Recipe to make mine)
- 2 lbs (900 g) fresh yellow peaches (about 6-7 peaches)
- 2 tbsp (15 ml) lemon juice or lime juice (freshly-squeezed)
- 3/4 cups (150 g) white granulated sugar
- 1/4 cup + 1 tbsp (50 g) tapioca starch
- 1 teaspoon vanilla extract
- 1 teaspoon smoked paprika or regular paprika (or 1 teaspoon cinnamon)
- 1 tbsp (15 g) unsalted butter (for topping)
- 1 tbsp (10 g) white granulated sugar (for topping)
- 1 egg yolk + 1 tablespoon (15 ml) milk (beaten together, for the egg wash)
Makes: 9inch round
Instructions
- Make the pie crust following my Homemade Pie Crust recipe or use your favorite pie crust recipe. This step can be done 1 or more days ahead of time, if desired.
- Peel and cut the peaches into 1-inch cubes (2.5 cm) for a textured filling. I don’t recommend slicing as peaches are very soft and juicy and fillings with sliced peaches can easily turn out mushy.
- Make the peach filling. In a large bowl, add the cubed peaches, lemon or lime juice, sugar, tapioca starch, vanilla extract, and smoked or regular paprika (or cinnamon). Stir until combined.
- Preheat the oven to 400F (200C).
- Prepare the pie. On a lightly floured surface, roll out one of the chilled discs of pie dough into a 12-inch (30 cm) circle to fit a 9-inch (22 cm) pie dish and place it into the pie plate, then add in the peach filling making sure you pour in all extra liquid that’s in the bowl.
- Make the lattice crust for the top layer. Remove the second disc of pie dough from the refrigerator and roll it out into a 12-inch (30 cm) circle. Use a knife to cut out 6 strips about 2-inches wide (about 5 cm) each. Lay the strips of pie dough over and under one another, pulling back strips as needed to weave then cut off any extra dough from the ends of the strips. Press them into the bottom layer of the crust and flute or crimp the edges.
- Make the egg wash. In a small bowl, beat the egg yolk with the milk until combined and smooth then brush the pie crust with your prepared egg wash and sprinkle with sugar. Add the small butter cubes on top of the peach pie filling, right in the holes left by the top crust.
- Bake in the middle rack of your oven for 40-50 minutes or until the pie filling begins to bubble. Usually, once the filling is bubbling you want to let it cook for another 3-5 minutes then remove the pie from the oven. If the crust is browning too quickly, cover the pie with a layer of aluminum foil. Allow the pie cool down to room temperature (about 2-3 hours), serve, and enjoy!
Notes
Storing Instructions: store peach pie covered at room temperature for up to 2-3 days. If you want to store it for longer than that, store covered in the refrigerator for a total of 4-5 days.
Make-Ahead Instructions: there are 2 ways you can make this pie ahead of time. You can either make the pie crust ahead of time and chill it in the refrigerator for up to 2 days or freeze it for up to 2 months, then when you're ready to make your peach pie, you can follow the recipe starting with step 2. Or you can make and bake the pie 1 day ahead of time, allow it to cool down completely, cover it, store it at room temperature and serve it the next day.
Reheating Instructions: peach pie can be enjoyed at room temperature, chilled, or it can be reheated using any of these methods. To reheat in the oven (best method), preheat the oven at 300F (150C) and reheat the pie covered with a layer of aluminum foil to keep it from over-browning and reheat for 15-20 minutes. To reheat in the microwave, reheat in 30-second intervals until heated through (microwaving can turn the crust chewy so keep that in mind). To reheat on the stovetop, reheat in a skillet over medium heat covered with a lid for 4-5 minutes or until heated through (great method if you want to crisp up the bottom of the crust).
Nutrition
Calories: 283kcalCarbohydrates: 65gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 37mgSodium: 23mgPotassium: 208mgFiber: 2gSugar: 40gVitamin A: 760IUVitamin C: 8mgCalcium: 12mgIron: 1mg
Did you make this recipe?Please leave a comment and star rating on this post and tag @DamnSpicyyy on Instagram & hashtag it #itsdamnspicy!
