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Looking for the best peach pie recipe? This homemade peach pie features a perfectly flaky crust and a juicy, sweet filling made with fresh yellow peaches, lemon juice, and a hint of cinnamon or smoked paprika for extra flavor. Whether you’re baking for a family gathering, a special occasion, or just craving a homemade dessert, this peach pie recipe is sure to impress. With tips for making the perfect lattice crust, using fresh or frozen peaches, and creating a beautiful golden-brown finish with an easy egg wash, this peach pie is a must-try.

Ingredients

For The Peach Pie:

2 discs pie crust (I used my Homemade Pie Crust Recipe)
2 lbs (900 g) fresh yellow peaches (about 6-7 peaches)
2 tbsp (15 ml) lemon juice or lime juice (freshly-squeezed)
3/4 cup (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)

Instructions

Prepare the pie crust: Start by following your favorite pie crust recipe, or use the Homemade Pie Crust recipe I’ve provided. You can prepare this step one or more days ahead if desired.
Prepare the peaches: Peel and cut the peaches into 1-inch (2.5 cm) cubes. Avoid slicing them as peaches are very soft and juicy, and sliced peaches may cause the filling to turn mushy.
Make the filling: In a large bowl, combine the cubed peaches, lemon or lime juice, sugar, tapioca starch, vanilla extract, and smoked paprika (or cinnamon). Stir the mixture until it’s well combined.
Preheat the oven: Set your oven to 400°F (200°C).
Assemble the pie: On a lightly floured surface, roll out one disc of chilled pie dough into a 12-inch (30 cm) circle. Fit it into a 9-inch (22 cm) pie dish. Pour the peach filling into the crust, making sure to include all the liquid from the bowl.
Create the lattice crust: Roll out the second disc of dough into a 12-inch (30 cm) circle. Cut 6 strips of dough about 2 inches wide (5 cm) each. Weave the strips over and under to create a lattice top. Trim the excess dough from the ends and press the strips into the bottom crust, fluting or crimping the edges.
Apply the egg wash: In a small bowl, beat the egg yolk with the milk. Brush this egg wash over the lattice crust and sprinkle with sugar. Dot the top of the peach filling with small cubes of butter.
Bake the pie: Place the pie in the middle rack of the preheated oven and bake for 40-50 minutes, or until the filling is bubbling. If the crust is browning too quickly, cover it with aluminum foil. Once the pie is done, let it cool to room temperature for 2-3 hours before serving. Enjoy!

Why You’ll Love This Recipe

This peach pie is the perfect balance of sweet and tangy with a deliciously flaky, buttery crust. The combination of fresh peaches, a hint of citrus, and the warm flavor of smoked paprika (or cinnamon) makes this dessert irresistible. The tapioca starch ensures the filling stays thick and smooth without being too runny, while the lattice crust adds a lovely visual touch.

Tips, Variations, and Substitutions

Peach variety: You can use any variety of peaches, but yellow peaches are preferred for their sweet-tart flavor.
Sugar alternatives: If you’re looking to reduce the sugar, you can substitute with honey or maple syrup, but be mindful that it might affect the texture slightly.
Tapioca starch: If you don’t have tapioca starch, cornstarch can be used as a substitute, though tapioca gives a better texture for fruit pies.
Flavored crust: Add a dash of cinnamon or nutmeg to the pie crust for an extra layer of flavor.
Freezing the pie: If you want to make the pie ahead, it can be frozen before baking. Just bake it straight from the freezer, adding a few extra minutes to the bake time.

FAQs

Can I use frozen peaches? Yes, you can use frozen peaches, but be sure to thaw and drain them well before using to avoid excess liquid in the filling.
Can I skip the lattice crust? Absolutely! If you prefer a solid top crust, simply cover the pie with the second disc of dough, cutting a few slits in the top to allow steam to escape.
How do I store leftover pie? Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage.

Serving Suggestions

Serve this peach pie with a scoop of vanilla ice cream or a dollop of fresh whipped cream for a delightful treat. You can also pair it with a cup of sweetened iced tea or a refreshing glass of lemonade for the perfect summer dessert.