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The Best Peach Pie Recipe

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★★★★★

4.9 from 124 reviews

This classic peach pie features a flaky homemade pie crust filled with juicy, tender yellow peaches enhanced with lemon juice, vanilla, and a hint of smoked paprika or cinnamon. A beautiful lattice crust tops the pie, brushed with egg wash and dotted with butter for a golden finish. Baked until bubbling and golden, this dessert is perfect for showcasing fresh summer peaches in a sweet and textured fruit pie.

Ingredients

Scale

Pie Crust

  • 2 discs pie crust (use homemade or your preferred recipe)

Peach Filling

  • 2 lbs (900 g) fresh yellow peaches (about 6–7 peaches, peeled and cut into 1-inch cubes)
  • 2 tbsp (15 ml) freshly squeezed lemon juice or lime juice
  • 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 cinnamon as an alternative)

Topping

  • 1 tbsp (15 g) unsalted butter (cut into small cubes)
  • 1 tbsp (10 g) white granulated sugar
  • 1 egg yolk + 1 tbsp (15 ml) milk (beaten together for egg wash)

Instructions

  1. Prepare the Pie Crust: Follow your favorite homemade pie crust recipe to make two discs of pie dough. This step can be done a day or more ahead for convenience.
  2. Prepare the Peaches: Peel and cut the yellow peaches into 1-inch cubes to maintain texture in the filling. Avoid slicing to prevent mushy filling.
  3. Make the Filling: In a large bowl, combine the cubed peaches with lemon or lime juice, sugar, tapioca starch, vanilla extract, and smoked paprika or cinnamon. Mix gently to evenly coat the fruit and bind juices.
  4. Preheat the Oven: Set your oven to 400°F (200°C) and let it fully heat while you prepare the pie.
  5. Assemble the Bottom Crust: Roll out one chilled pie dough disc on a lightly floured surface into a 12-inch (30 cm) circle. Fit it into a 9-inch (22 cm) pie dish and pour in the peach filling, including any extra liquid.
  6. Create the Lattice Top: Roll out the second dough disc into a 12-inch circle. Cut into six 2-inch wide strips. Weave the strips over and under to form a lattice over the filling, trimming and pressing the edges to seal and crimping decoratively.
  7. Apply Egg Wash and Toppings: Beat the egg yolk and milk together and brush the lattice top evenly. Sprinkle with the sugar, then dot the pie filling through lattice holes with small cubes of butter.
  8. Bake the Pie: Bake on the middle oven rack for 40-50 minutes until the filling bubbles. Once bubbling, bake 3-5 minutes longer. Cover the crust with foil if browning too fast. Cool the pie to room temperature for 2-3 hours before serving.

Notes

  • Choose firm but ripe peaches to prevent overly soft filling.
  • Tapioca starch helps thicken the juicy peach filling without cloudiness.
  • The lattice crust allows steam to escape, keeping the crust crisp.
  • If crust edges brown too quickly, protect with foil halfway through baking.
  • Best served at room temperature or slightly warm.

Keywords: peach pie, homemade pie crust, lattice pie crust, fresh peach dessert, summer pie, fruit pie, baking dessert

Find it online: https://foodbylina.com/the-best-peach-pie-recipe/