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.

Peach Pie Recipe – The Best Flavor You’ll Ever Taste

Name: Peach Pie Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 2 h 20 min
Cuisine: American
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)

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

Scale

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)

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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