Ingredients

2 discs pie crust (homemade or store-bought)

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 tsp vanilla extract

1 tsp smoked paprika or regular paprika (or 1 tsp cinnamon)

1 tbsp (15 g) unsalted butter (for topping)

1 tbsp (10 g) white granulated sugar (for topping)

1 egg yolk + 1 tbsp (15 ml) milk (beaten together for the egg wash)

Instructions

Step 1: Make the pie crust following your favorite recipe or use a store-bought crust. This can be done up to a day ahead of time and kept chilled.

Step 2: Peel and cut the peaches into 1-inch cubes to keep the filling textured and prevent it from becoming mushy.

Step 3: In a large bowl, combine the cubed peaches, lemon or lime juice, sugar, tapioca starch, vanilla extract, and paprika or cinnamon. Stir well to mix all ingredients evenly.

Step 4: Preheat your oven to 400°F (200°C).

Step 5: Roll out one pie crust disc on a floured surface into a 12-inch circle. Fit it into a 9-inch pie dish, then pour in the peach filling, including all the juices.

Step 6: Roll out the second dough disc into a 12-inch circle and cut six 2-inch strips. Weave the strips over and under each other to form a lattice top crust. Trim the edges and crimp to seal.

Step 7: Beat the egg yolk with milk. Brush this egg wash over the crust and sprinkle with sugar. Dot the peach filling with small cubes of butter through the lattice openings.

Step 8: Bake the pie on the middle rack for 40-50 minutes until the filling bubbles. If the crust browns too fast, cover it with foil. Once bubbling, bake an additional 3-5 minutes, then remove to cool for 2-3 hours before serving.

Tips & Variations

Use tapioca starch to thicken the filling without cloudiness and to retain the fresh peach flavor and texture.

Swap smoked paprika with cinnamon for a warm classic flavor twist.

For a more rustic look, use a full top crust with slits instead of a lattice.

Refrigerate pie dough discs if making in advance to keep them firm and easier to roll.

FAQs

Can I use frozen peaches for this pie?

While fresh peaches are best for texture and flavor, frozen peaches can be used if thawed and drained well. You might need to adjust the thickener slightly as frozen peaches release more liquid.

How do I prevent the crust from getting soggy?

Cutting peaches into cubes instead of slices reduces mushiness. Also, be sure to use tapioca starch to absorb excess juices, and pre-chill your crust before baking for a flakier texture.