Peach Pie
A classic summer dessert featuring a delightful filling of ripe peaches, warm spices, and a flaky lattice crust that evokes nostalgic family gatherings.
Ingredients
For the filling
- 2 lbs ripe yellow peaches, cubed Use ripe peaches for optimal sweetness.
- 3/4 cup granulated sugar Adjust based on peach sweetness.
- 2 tbsp lemon or lime juice (fresh) Brightens the sweetness.
- 1/4 cup tapioca starch Creates a clear thick filling.
- 1 tsp vanilla extract
- 1 tsp smoked paprika (or cinnamon) Adds a unique flavor twist.
- 1 tbsp unsalted butter, cubed Dot on top of filling.
For the pie crust
- 1 all-butter pie crust two discs Homemade or store-bought.
- 1 egg yolk 1 tbsp milk (for egg wash) Provides a golden color.
- 1 tbsp granulated sugar (for topping)
Instructions
Preparation
- Make the pie dough and chill for at least 2 hours.
- Cube peaches and mix with sugar, tapioca starch, lemon juice, vanilla, and smoked paprika.
Assembly
- Roll out one crust for the base and fit into a 9-inch pie plate.
- Add the peach mixture and dot with cubed butter.
- Roll and cut the second crust into strips; weave a lattice over the filling.
- Brush the lattice with egg wash and sprinkle with sugar.
Baking
- Bake at 400°F (200°C) for 40-50 minutes until bubbling.
- Bake an additional 3-5 minutes after the filling bubbles.
- Cool completely before slicing to allow the filling to set.
Notes
Use ripe peaches for best flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.