The Best Peach Pie

Why Make This Recipe

Peach pie is a beloved dessert that captures the essence of summer. The sweet, juicy flavor of ripe peaches combined with a flaky and buttery crust makes it a perfect treat for any occasion. Whether you’re hosting a gathering, celebrating a special event, or simply want to enjoy a comforting dessert at home, this peach pie is sure to impress. It’s a classic recipe that has stood the test of time, providing warmth and joy with every slice. Plus, it’s a fantastic way to use fresh peaches when they are in season.

How to Make The Best Peach Pie

Making your own peach pie may seem like a daunting task, but it’s actually quite simple when you break it down into easy steps. Below, I’ll guide you through the process of making this delicious dessert from scratch, from preparing the crust to baking the pie.

Ingredients

• 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 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)

Directions

STEP ONE: Start by making the pie crust using my Homemade Pie Crust recipe or your favorite pie crust recipe. You can prepare this step a day or two in advance if you prefer to save some time later.

STEP TWO: Peel the peaches and cut them into 1-inch cubes (2.5 cm). It’s important not to slice them as they are very soft and juicy. Cubing them helps prevent the filling from becoming mushy and provides a nice texture.

STEP THREE: In a large bowl, prepare the peach filling. Add the cubed peaches, lemon or lime juice, sugar, tapioca starch, vanilla extract, and smoked or regular paprika (or cinnamon). Stir all the ingredients together until they are well combined.

STEP FOUR: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for your pie.

STEP FIVE: Prepare the pie. On a lightly floured surface, take one of the chilled discs of pie dough and roll it out into a 12-inch (30 cm) circle. Place it into a 9-inch (22 cm) pie dish, and then pour the peach filling inside, making sure to include any extra juices that might be in the bowl.

STEP SIX: Next, make the lattice crust for the top layer. Remove the second disc of pie dough from the refrigerator and roll it out into another 12-inch (30 cm) circle. Use a knife to cut out about six strips, each around 2 inches wide (5 cm). Lay these strips over and under each other in a weaving pattern. Trim any excess dough from the ends of the strips and press them into the bottom layer of crust. Flute or crimp the edges for a decorative touch.

STEP SEVEN: Now it’s time to make the egg wash. In a small bowl, beat the egg yolk together with the milk until smooth. Brush this mixture over the lattice crust and sprinkle the pie with sugar. Finally, add small cubes of butter on top of the peach filling in the gaps left by the top crust.

STEP EIGHT: Bake your pie on the middle rack of the oven for 40-50 minutes or until the filling begins to bubble. Once it starts bubbling, let it cook for an additional 3-5 minutes before removing it from the oven. If the crust is browning too quickly, cover the pie with aluminum foil to prevent burning. Allow the pie to cool down to room temperature for about 2-3 hours before serving, which will help the filling set.

How to Serve The Best Peach Pie

Serving your peach pie can be as simple or as fancy as you like. Here are a few suggestions:

1. Classic Style: Serve your peach pie warm or at room temperature with a scoop of vanilla ice cream on the side. The creamy ice cream complements the warm, juicy filling perfectly.

2. Whipped Cream: Top each slice with freshly whipped cream for a light and airy addition that enhances the flavors.

3. Garnishes: For a bit of flair, garnish with fresh mint leaves or a sprinkle of cinnamon on top before serving.

4. Drizzles: Try drizzling some honey or a fruit glaze over the top for added sweetness and visual appeal.

How to Store The Best Peach Pie

Storing your peach pie properly ensures that it remains fresh and delicious. Here’s how to do it:

• At Room Temperature: If you plan to eat the pie within 1-2 days, you can leave it covered loosely at room temperature. Be sure the environment is cool and out of direct sunlight.

• In the Refrigerator: For longer storage, cover the pie with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for about 4-5 days.

• Freezing: You can also freeze peach pie for later enjoyment. Wrap it tightly with plastic wrap followed by aluminum foil. It can be frozen for up to 3 months. To serve, thaw the pie overnight in the refrigerator and reheat it before serving.

Tips to Make The Best Peach Pie

1. Use Fresh Peaches: For the best flavor and texture, always try to use fresh, in-season peaches. They will provide the sweetest taste.

2. Check for Ripeness: Ensure your peaches are ripe but not overly soft before using them. They should yield slightly to pressure but still have some firmness.

3. Tapioca Starch: This ingredient helps to thicken the filling without altering the flavor, giving you that perfect juicy consistency.

4. Experiment with Spices: Don’t hesitate to experiment with the spices in your filling. While smoked paprika adds a unique flavor, cinnamon is a classic choice that many enjoy. You can also play around with nutmeg or cardamom for added depth.

5. Crust Protection: If your crust is cooking too quickly, use a pie shield or aluminum foil around the edges to keep them from burning.

Variations

1. Mix with Berries: Enhance your peach filling by adding blueberries, raspberries, or blackberries. The added fruit not only brings new flavors but also adds beautiful color.

2. Nuts: Add a handful of chopped pecans or almonds to the filling for a nutty crunch that pairs well with the sweetness of the peaches.

3. Ginger: For those who enjoy a hint of spice, add a teaspoon of freshly grated ginger to your filling for a delightful kick.

4. Crust Alternatives: If you’re short on time, store-bought pie crusts are a convenient option. You can also try a crumb crust made from crushed cookies or graham crackers for a different texture.

FAQs

Q1: Can I use frozen peaches for the pie?

A1: Yes, you can use frozen peaches, but make sure to thaw and drain any excess liquid before using them in the filling. This will help prevent a watery pie.

Q2: What’s the best way to know when the pie is done baking?

A2: The pie is done when the crust is golden brown, and the filling is bubbling. If you insert a knife or toothpick in the filling, it should come out clean with no excess liquid.

Q3: Can I make the pie ahead of time?

A3: Yes, you can make the pie a day in advance. Just bake it, let it cool, and store it in the refrigerator. You may need to reheat it briefly before serving.

Q4: Can I use other fruits in this recipe?

A4: Yes! Feel free to substitute peaches with other fruits like apples, cherries, or pears, adjusting the sugar and spices to match the fruit’s sweetness.

With these steps and tips, you’re now ready to create a delicious peach pie that will wow your friends and family. Enjoy the process and the lovely aroma of freshly baked pie wafting through your home!

Best Peach Pie

Print Recipe

A classic peach pie that’s perfect for summer gatherings, featuring a flaky crust and juicy peach filling.

• Author: lila-monroe
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 80 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 discs pie crust (homemade or store-bought)
• 2 lbs (900 g) fresh yellow peaches, cubed
• 2 tbsp (15 ml) fresh lemon 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 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 egg wash)

Instructions

1. Start by making the pie crust using my Homemade Pie Crust recipe or your favorite pie crust recipe. You can prepare this step a day or two in advance if you prefer to save some time later.
2. Peel the peaches and cut them into 1-inch cubes.
3. In a large bowl, prepare the peach filling. Add the cubed peaches, lemon juice, sugar, tapioca starch, vanilla extract, and smoked or regular paprika (or cinnamon). Stir until well combined.
4. Preheat your oven to 400°F (200°C).
5. Prepare the pie. Roll out one disc of pie dough into a 12-inch circle, place it in a pie dish, and pour the peach filling inside.
6. Remove the second disc of pie dough from the refrigerator and roll it into another 12-inch circle. Cut out strips for the lattice top and weave them over the filling.
7. Make the egg wash by beating the egg yolk with milk. Brush this mixture over the lattice crust and sprinkle with sugar. Add small cubes of butter on top of the filling.
8. Bake your pie on the middle rack for 40-50 minutes or until the filling bubbles. Let it cool to room temperature for 2-3 hours.

Notes

Serve with vanilla ice cream or whipped cream for added flavor. Store leftovers in the refrigerator or freeze for later.

Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 20g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 60mg

Keywords: peach pie, summer dessert, homemade pie, fruit pie, classic recipes