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The Best Peach Pie

As the sun begins to set and the golden hue of twilight dances through the kitchen window, the comforting aroma of baked peaches fills the air. There’s something truly magical about a homemade peach pie that brings back a sense of nostalgia, don’t you think? Back in my childhood, Mama used to bake this pie whenever summer rolled around. We’d gather around the kitchen table, eagerly anticipating that first warm slice with a scoop of vanilla ice cream. This recipe captures that joy and warmth, making it a cherished tradition in my home.

With juicy, sweet peaches and a perfectly flaky crust, this best peach pie is a delightful way to celebrate the seasons, whether it’s for a summer picnic or a cozy evening indoors. Trust me, it’s a recipe you’ll want to pin for later!

Why You’ll Love This Recipe

Seasonal Delight: Celebrate peach season with this fresh, fruity dessert.
Easy to Make: Simple steps make it accessible for bakers of all levels.
Crowd-Pleasing Flavor: Perfect for gatherings with friends and family.
Customizable: Add your favorite spices or toppings for a personal touch!
Gorgeous Presentation: The lattice crust makes for a stunning centerpiece.

Ingredients You’ll Need for The Best Peach Pie

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)

Step-by-Step Instructions

Let’s make this delightful peach pie together!

Prepare the Pie Crust: Make the pie crust following my Homemade Pie Crust recipe or use your favorite pie crust recipe. This step can be completed 1 or more days ahead if you want to save time.
Prepare the Peaches: Peel and cut the peaches into 1-inch cubes (about 2.5 cm) for a textured filling. Avoid slicing, as peaches are very soft and juicy, and slices can easily make the filling mushy.
Make the Peach Filling: In a large bowl, combine the cubed peaches, lemon or lime juice, sugar, tapioca starch, vanilla extract, and smoked or regular paprika (or cinnamon). Stir until well combined.
Preheat the Oven: Preheat your oven to 400F (200C).
Prepare the Pie: On a lightly floured surface, roll out one of the chilled discs of pie dough into a 12-inch (30 cm) circle to fit a 9-inch (22 cm) pie dish. Place it into the pie plate, then add the peach filling, making sure to pour all the extra liquid from the bowl.
Make the Lattice Crust: Roll out the second disc of pie dough into a 12-inch (30 cm) circle. Cut out 6 strips about 2 inches wide (about 5 cm) each. Lay the strips over and under one another to weave a lattice. Cut off any excess dough and press the ends into the bottom layer of the crust. Flute or crimp the edges as desired.
Apply the Egg Wash: In a small bowl, beat the egg yolk with the milk until smooth. Brush the pie crust with the egg wash and sprinkle with sugar. Add small cubes of butter on top of the peach pie filling, right in the openings of the top crust.
Bake: Place the pie on the middle rack of your oven and bake for 40-50 minutes, until the filling begins to bubble. Once bubbling, let it cook for an additional 3-5 minutes. If the crust starts browning too quickly, cover the pie with aluminum foil. Allow the pie to cool at room temperature for about 2-3 hours before serving. Enjoy!

Fun Ways to Customize It

Add Zesty Flavor: Mix in some freshly grated ginger for a zesty kick!
Berry Blend: Combine peaches with blackberries or blueberries for a colorful twist.
Creamy Topping: Consider adding a layer of mascarpone cheese under the lattice for a creamy surprise.
Nutty Crunch: Sprinkle chopped pecans or almonds on top of the filling before baking for a delightful crunch!

Chef Emma’s Helpful Tips

Make-Ahead Advice: You can prepare the pie crust up to one week in advance and store it in the refrigerator.
Ingredient Swaps: Don’t have tapioca starch? Cornstarch works just as well!
Storage Suggestion: If you have leftovers, store them covered in the refrigerator for up to 3 days.
Serving Tip: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Nutrition Information per Serving

Serving Size: 1 slice
Calories: 318
Carbs: 45g
Sugar: 22g
Fat: 13g
Protein: 2g
Sodium: 120mg

Frequently Asked Questions

Can I make this ahead?
Yes, you can prepare the crust and the filling separately a day in advance. Just assemble before baking.

Can I use different ingredients?
Absolutely! You can swap peaches for other fruits like berries or apples.

How do I store leftovers?
Leftovers can be kept covered in the refrigerator for up to 3 days.

How long does it last?
This peach pie stays fresh for about 2-3 days at room temperature. Refrigeration will prolong its life.

A Cozy Closing Note

This homemade peach pie isn’t just a dessert; it’s a hug in food form, bringing back fond memories and creating new ones. Each slice offers a taste of sunny days and family gatherings, making it the perfect companion for any occasion. Save this The Best Peach Pie to your baking board so it’s ready when you need a cozy treat!