Peach Pie
A warm, homemade peach pie that embodies comfort and nostalgia, perfect for any occasion with its delightful balance of flavors.
Ingredients
For the crust
- 2 discs pie crust for structure and flakiness
For the filling
- 2 lbs fresh yellow peaches (about 6-7 peaches) for sweetness and juiciness
- 2 tbsp lemon juice or lime juice for brightness
- 3/4 cups white granulated sugar for sweetness
- 1/4 cup tapioca starch for thickening
- 1 tbsp tapioca starch for thickening
- 1 teaspoon vanilla extract for depth of flavor
- 1 teaspoon smoked paprika or regular paprika or 1 teaspoon cinnamon for warmth
- 1 tbsp unsalted butter for richness, for topping
- 1 tbsp white granulated sugar for topping
- 1 large egg yolk for browning the crust
- 1 tbsp milk for egg wash
Instructions
Preparation
- Begin by preparing your pie crust, either by making it from scratch or using your favorite store-bought version. Place the pie crust in the refrigerator so it’s chilled for easier handling later.
- Peel the fresh peaches, then cut them into 1-inch cubes. The peaches should be ripe but still firm to maintain their shape during baking.
- In a mixing bowl, combine the cubed peaches with lemon or lime juice, sugar, tapioca starch, vanilla extract, and your choice of smoked or regular paprika.
- Preheat your oven to 400°F (200°C).
- Roll out one disc of the dough on a lightly floured surface until it’s large enough to fit your 9-inch pie dish.
Assembling
- Carefully transfer the rolled dough into the pie dish, then spoon the prepared peach filling evenly over the crust.
- Roll out the second disc of dough and cut it into strips to create a lattice top. Weave the strips over and under each other.
- In a small bowl, mix the egg yolk with the milk. Brush this egg wash over the crust, then sprinkle with a tablespoon of sugar.
- Dot the top of the filling with small cubes of unsalted butter.
Baking
- Bake the pie for 40-50 minutes, or until the filling is bubbling and the crust is golden brown.
- Allow the pie to cool to room temperature before slicing.
Notes
Make sure the peaches are peeled properly to avoid any tough bits in the filling. If the edges of the crust brown too quickly, cover them with foil during baking.