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The Best Peach Pie Recipe

As summer draws to a close and the air starts to chill, there’s something magical about gathering fresh peaches and turning them into a cozy, golden pie. Memories of my childhood flood back as I recall sitting on my grandmother’s porch, savoring the sweet aroma of sun-ripened peaches wafting through the air. Each slice of this tender, juicy peach pie is a reminder of those sun-kissed days playing in the backyard while the oven does its work.

This peach pie recipe is not just a dessert; it’s a celebration of the warm flavors of summer and a true crowd-pleaser for any gathering. Perfect for your cozy autumn evenings or as a delightful treat at a family gathering, this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Fresh and Flavorful: Burst with the sweetness of fresh summer peaches, this pie captures the essence of the season in every bite.
Easy to Make: Using a simple homemade crust, this recipe is approachable for any baker, whether you’re a novice or a pro.
Perfectly Textured: With cubed peaches instead of slices, you’ll enjoy a deliciously textured filling that isn’t mushy.
Crowd-Pleasing Dessert: Serve it warm, and watch faces light up as you share this comforting pie with friends and family.
Versatile Variations: Easily customize this recipe with different spices or toppings for a personal touch.

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 It Together

Make the Pie Crust: Start by making the pie crust following my Homemade Pie Crust recipe or use your favorite pie crust recipe. You can prepare this step 1 or more days ahead of time if desired—just keep it chilled!
Prepare the Peaches: Peel and cut the peaches into 1-inch (2.5 cm) cubes for a textured filling. I highly recommend cubing rather than slicing, as the softer peaches can turn mushy when sliced.
Make the Peach Filling: In a large bowl, combine the cubed peaches, lemon or lime juice, sugar, tapioca starch, vanilla extract, and smoked paprika (or cinnamon). Stir until everything is beautifully mixed.
Preheat the Oven: Set your oven to preheat at 400°F (200°C).
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. Gently place the rolled dough into the dish and pour in the luscious peach filling, ensuring to include all the delightful juices.
Create the Lattice Top: Roll out the second disc of pie dough into another 12-inch (30 cm) circle. Cut it into 6 strips, about 2 inches (5 cm) wide. Weave the strips over and under each other atop the filling, trimming the ends as needed. Secure and flute the edges to create a beautiful crust.
Make the Egg Wash: Beat the egg yolk and milk together until smooth. Brush the pie crust with this egg wash and sprinkle with sugar. Place small cubes of butter atop the peach filling in the spaces left by the lattice.
Bake the Pie: Place your pie on the middle rack of your oven and bake for 40-50 minutes, watching for the filling to start bubbling. If the crust browns too quickly, gently cover it with aluminum foil. Once done, remove the pie and allow it to cool for about 2-3 hours at room temperature before slicing.

Delicious Variations to Try

Add a Crisp Topping: Sprinkle a mixture of oats, brown sugar, and cinnamon over the top for an extra crunch.
Mix in Berries: Combine fresh blueberries or raspberries with your peaches for a zesty twist.
Nutty Surprise: Toss in some chopped pecans or walnuts for a creamy, nutty flavor.
Zesty Twist: Add a pinch of ginger or nutmeg to the filling to enhance the warmth of the spices.

Chef Emma’s Helpful Tips

Make Ahead: If you’re short on time, prepare the pie crust a day or two in advance. This saves time on pie day!
Best Peaches: Choose peaches that are slightly firm to the touch, as they will soften beautifully during baking without losing their structure.
Storage: Store any leftovers in the fridge, tightly covered. It’s best enjoyed within 3-4 days, though I doubt it will last that long!
Serving Suggestion: Serve warm with a scoop of vanilla ice cream for a comforting, creamy indulgence.

Nutrition Information per Serving

Serving Size: 1 slice
Calories: 256
Carbohydrates: 40g
Sugar: 22g
Fat: 10g
Protein: 2g
Sodium: 45mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! You can prepare the pie up to a day in advance and store it in the fridge before baking.
Can I use different ingredients?
Yes! Feel free to swap the peaches for other fruits like apples or pears, and experiment with spices to find your favorite combination.
How do I store leftovers?
Leftover peach pie can be covered and stored in the refrigerator for 3-4 days.
How long does it last?
If stored properly, your peach pie can last about 3-4 days in the fridge, although the flavors are best enjoyed fresh.

Final Thoughts

This peach pie is more than just a delicious dessert; it’s a journey down memory lane, filled with warmth and sweetness. Each slice offers a taste of nostalgia and comfort that brings family and friends together. Save this The Best Peach Pie to your cozy recipe board so it’s ready when you need a treat to warm your heart and home!