Peach pie is a classic summer dessert that never goes out of style. Whether you’re hosting a family gathering or just indulging in a sweet treat, this peach pie recipe promises to deliver the perfect balance of flavors and textures. With a luscious, gooey peach filling and a buttery, flaky crust, it’s a slice of summer in every bite. The secret ingredient—smoked paprika—adds a unique depth to the flavor, enhancing the peaches’ natural sweetness without being overpowering. Read on for the complete recipe to create the best peach pie you’ll ever taste.
Table of Contents
Why This Peach Pie Recipe Stands Out
This peach pie recipe stands out for several reasons. First, it guarantees a perfect filling—neither too runny nor too dry. The use of tapioca starch ensures that the filling has a gooey consistency, similar to that of jello, giving the pie a beautiful, glossy finish. Second, the secret ingredient, paprika, is what makes this recipe extraordinary. It enhances the natural peach flavor, adding a cozy warmth to the pie without overpowering the sweetness of the fruit. Lastly, the homemade buttery pie crust provides the perfect base for this flavorful filling. Whether you’re a beginner or an experienced baker, this pie is easy to make and is sure to impress.
Ingredients for the Best Peach Pie
• Pie Crust: Use a homemade all-butter pie crust for the best results. The crust is flaky, golden, and adds a rich texture to balance the gooey filling.
• Fresh Peaches: Opt for fresh yellow peaches, which are sweeter and softer than other varieties. Make sure they are ripe but firm to avoid a mushy filling.
• Lemon or Lime Juice: A splash of citrus adds just the right amount of tartness to balance the sweetness of the peaches.
• Sugar: White granulated sugar is essential for sweetening the filling to perfection.
• Tapioca Starch: This starch creates a thick, glossy filling that’s not too runny. Tapioca works much better than cornstarch in fruit pies.
• Vanilla Extract: Adds a subtle, warm flavor that complements the peaches.
• Smoked Paprika: The secret ingredient! It doesn’t overpower the taste but enhances the overall flavor of the peaches with a warm, earthy touch.
• Unsalted Butter: Adds richness and helps prevent the filling from bubbling over.
• Egg Yolk and Milk: Used for the egg wash to achieve a golden, shiny crust.
Alternative Ingredient Suggestions
For a twist on the traditional peach pie, try these ingredient substitutions:
• Pie Crust: If you’re in a hurry, you can use store-bought pie crust, though homemade will always yield the best results.
• Peaches: If fresh peaches are unavailable, frozen peaches can be used—just be sure to thaw and drain them to remove excess liquid.
• Tapioca Starch: If you don’t have tapioca starch, you can substitute with cornstarch, but the filling may not have the same glossy texture.
Step-by-Step Instructions
- Prepare the Pie Crust: Roll out the first disc of pie dough and fit it into a 9-inch pie dish. You can use a store-bought crust or follow a homemade pie crust recipe for the best results.
- Cut the Peaches: Peel the peaches and cut them into 1-inch cubes. This will give the pie a textured filling rather than a mushy, syrupy one.
- Make the Filling: In a large bowl, combine the cubed peaches, lemon or lime juice, sugar, tapioca starch, vanilla extract, and smoked paprika (or cinnamon). Stir until everything is well mixed.
- Assemble the Pie: Roll out the second disc of dough into a 12-inch circle and create a lattice crust by weaving strips of dough. Place this lattice on top of the peach filling and crimp the edges.
- Apply the Egg Wash: In a small bowl, beat together the egg yolk and milk. Brush the lattice crust with this mixture, and sprinkle with sugar.
- Bake the Pie: Preheat the oven to 400°F (200°C) and bake the pie for 40-50 minutes, or until the filling bubbles and the crust is golden brown. If the crust begins to brown too quickly, cover the pie with foil.
- Cool and Serve: Let the pie cool for 2-3 hours before serving. This allows the filling to set properly.
Tips & Tricks for the Perfect Peach Pie
• Avoid Runny Filling: Ensure that you use fresh peaches and not overly ripe ones. Overripe peaches may release too much liquid and result in a soggy pie.
• Crust Perfection: If you want an extra flaky crust, make sure to chill the dough before rolling it out. Also, adding a small amount of butter on top of the filling before covering it with the lattice crust will help keep the pie from bubbling over.
• Reheating: Peach pie can be enjoyed at room temperature, chilled, or reheated. To reheat, place it in a preheated oven at 300°F (150°C) for 15-20 minutes.
Pairing Ideas and Variations
This peach pie is a versatile dessert that pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also try serving it with a drizzle of caramel sauce for added indulgence. For those who prefer a bit of spice, a dash of cinnamon in place of paprika can give the pie a more traditional flavor.
If you want to make this pie ahead of time, prepare the crust and filling and store them separately in the fridge. When you’re ready to bake, assemble the pie and pop it in the oven for a fresh, homemade dessert. Leftover pie can be stored at room temperature for up to 3 days or refrigerated for 4-5 days.
Make-Ahead Tips and Storage
Making peach pie ahead of time is easy! You can prepare the crust and filling a day in advance, store them separately, and assemble the pie just before baking. If you’re planning to store the pie, cover it and keep it at room temperature for up to 3 days, or refrigerate for 4-5 days. For longer storage, freeze the pie for up to 2-3 months.
Conclusion
In conclusion, this Peach Pie recipe is everything you’ve been looking for in a summer dessert: sweet, gooey, and bursting with fresh peach flavor. The secret ingredient, smoked paprika, enhances the natural sweetness of the peaches, creating a memorable pie that’s sure to impress your guests. Whether you’re enjoying it warm out of the oven or chilled with a scoop of vanilla ice cream, this pie is the perfect end to any meal. With a buttery, flaky crust and a beautifully set filling, it’s a dessert that you’ll want to make again and again.
FAQs
Can I use frozen peaches instead of fresh peaches?
Yes, you can use frozen peaches in this recipe. However, it’s important to thaw and drain them thoroughly to avoid excess liquid that can make the pie filling too runny. Fresh peaches are always preferred for the best texture, but frozen peaches will still work well if handled carefully.
Can I make this peach pie ahead of time?
Absolutely! You can make the pie crust and peach filling ahead of time and store them separately. Assemble the pie and bake it fresh when you’re ready. Alternatively, you can bake the pie a day in advance, allow it to cool, and store it at room temperature for 1-2 days.
What can I use instead of smoked paprika in this recipe?
If you don’t have smoked paprika, you can use regular paprika or even a pinch of cinnamon for a slightly different flavor. The smoked paprika adds a unique warmth and depth to the pie, but the recipe will still be delicious with other spices.
More Relevant Recipes
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Peach Pie Recipe
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Peach Pie recipe features a perfectly gooey peach filling, a buttery homemade pie crust, and a secret ingredient—smoked paprika—that enhances the sweet, summery flavor of the peaches. It’s a simple yet impressive dessert that will leave your guests wondering what the secret ingredient is. Serve it warm with a scoop of vanilla ice cream for a truly delicious treat.
Ingredients
- 2 discs pie crust (homemade or store-bought)
- 2 lbs fresh yellow peaches (about 6–7 peaches), peeled and cubed
- 2 tbsp lemon or lime juice (freshly squeezed)
- 3/4 cups white granulated sugar
- 1/4 cup + 1 tbsp tapioca starch
- 1 tsp vanilla extract
- 1 tsp smoked paprika (or regular paprika or cinnamon)
- 1 tbsp unsalted butter (for topping)
- 1 tbsp white granulated sugar (for topping)
- 1 egg yolk + 1 tbsp milk (for egg wash)
Instructions
- Prepare the pie crust: Roll out one disc of dough and fit it into a 9-inch pie dish. You can use a homemade or store-bought pie crust.
- Cut the peaches: Peel and cut the peaches into 1-inch cubes to avoid a mushy filling.
- Make the filling: In a large bowl, mix the cubed peaches, lemon or lime juice, sugar, tapioca starch, vanilla extract, and smoked paprika (or cinnamon). Stir until combined.
- Preheat the oven to 400°F (200°C).
- Assemble the pie: Roll out the second disc of dough into a 12-inch circle and create a lattice crust over the peach filling. Crimp the edges to seal.
- Apply the egg wash: In a small bowl, whisk together the egg yolk and milk, then brush it over the top crust. Sprinkle with sugar.
- Bake the pie: Place the pie in the oven and bake for 40-50 minutes or until the filling is bubbling and the crust is golden brown. If the crust starts browning too quickly, cover it with aluminum foil.
- Cool and serve: Let the pie cool for 2-3 hours to allow the filling to set before serving.
Notes
- If you don’t have smoked paprika, you can substitute it with regular paprika or cinnamon for a different flavor.
- Make sure the peaches are ripe but firm to avoid a mushy filling.
- Frozen peaches can be used, but thaw and drain them thoroughly to prevent excess liquid.
- Pie crust can be made ahead of time and stored in the fridge for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8th of pie)
- Calories: 350 kcal
- Sugar: 28g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg