Description
A delightful peach pie bursting with flavor, featuring a rich, flaky crust and a subtly spiced filling.
Ingredients
Scale
- 2 discs pie crust
- 2 lbs (900 g) fresh yellow peaches, cubed
- 2 tbsp (15 ml) lemon juice 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 paprika or regular paprika
- 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
- Make the pie crust by following your favorite pie crust recipe. Chill in the refrigerator.
- Peel and cut the peaches into 1-inch cubes.
- Mix cubed peaches with lemon or lime juice, sugar, tapioca starch, vanilla extract, and paprika.
- Preheat your oven to 400°F (200°C).
- Roll out one disc of pie dough into a 12-inch circle and fit it into a 9-inch pie dish. Pour in the peach filling.
- Prepare the lattice crust with the second disc of pie dough, cut strips, and lay in a crisscross fashion.
- Make the egg wash by beating the egg yolk with milk. Brush over the pie and sprinkle with sugar. Add butter cubes on top.
- Bake for 40-50 minutes. Let cool for 2-3 hours before serving.
Notes
Serve with vanilla ice cream or whipped cream for an extra treat. Store leftovers at room temperature for up to two days or refrigerate for 3-5 days.
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: peach pie, dessert, summer recipes, homemade pie, baking