Description

This irresistible Peach Pie features a gooey peach filling with a smoky hint of paprika, wrapped in a flaky golden crust. A scoop of vanilla ice cream on top makes it the ultimate summer dessert.

Ingredients

Scale

2 discs of pie dough (homemade or store-bought)

2 pounds (900g) fresh yellow peaches (about 6–7 medium)

2 tablespoons fresh lemon or lime juice

3/4 cup (150g) granulated sugar

1/4 cup + 1 tablespoon (50g) tapioca starch

1 teaspoon vanilla extract

1 teaspoon smoked or regular paprika (can substitute cinnamon)

1 tablespoon (15g) cold unsalted butter, cut into small cubes

1 egg yolk

1 tablespoon milk

1 tablespoon granulated sugar (for topping)

Instructions

Prepare the pie dough according to your favorite recipe or use pre-made dough. If making from scratch, prepare a day ahead for best results.
Peel peaches by scoring the bottom, blanching in boiling water for 30 seconds, then shocking in ice water.
Cut into 1-inch cubes (not slices) for better texture.
In a large bowl, combine cubed peaches, lemon juice, sugar, tapioca starch, vanilla extract, and paprika. Stir gently until thoroughly combined with no dry patches of starch.
Preheat oven to 400°F (200°C).
Roll first disc of dough into a 12-inch circle and place in a 9-inch pie dish.
Pour in the peach filling with all accumulated juices.
Roll second disc of dough and cut into 6 strips (about 2 inches wide).
Create a lattice pattern on top by weaving strips over and under each other.
Trim excess dough and crimp or flute edges to seal.
Whisk egg yolk with milk and brush over the entire crust.
Sprinkle with sugar.
Place butter cubes in the openings of the lattice.
Bake on middle rack for 40-50 minutes until filling is bubbling. Once bubbling begins, let it continue for 3-5 more minutes. If crust browns too quickly, tent with foil.
Allow pie to cool on a wire rack for 2-3 hours before slicing. This cooling period is essential for the filling to set properly.

Notes

Storage: Keep at room temperature for 2–3 days or refrigerate for up to 5 days.
Make ahead: Prepare crust up to 2 days ahead and refrigerate, or freeze for up to 2 months. The entire pie can be baked a day ahead.
Reheating: Best method is in a 300°F oven, covered with foil for 15–20 minutes. Alternatively, warm slices in a covered skillet to crisp the bottom crust.
Peach selection: Choose ripe but still firm peaches for best texture and flavor.
Tapioca substitution: Cornstarch can be used in equal amounts but will produce a slightly different texture.
Serving suggestion: Pair with vanilla ice cream for the ultimate summer dessert experience.

Prep Time: 30 minutes
Cook Time: 45-50 minutes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 370
Sugar: 29g
Sodium: 130mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg

Keywords: peach pie, summer pie, paprika peach pie