Description
This peach pie features a gooey filling, flaky buttery crust, and a secret twist — paprika. With perfectly cubed peaches and tapioca starch for structure, it bakes into a glossy, flavorful pie that slices beautifully and tastes unforgettable.
Ingredients
Scale
- 1 double pie crust (homemade or store-bought)
- 6–7 ripe yellow peaches, peeled and cubed
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 3 tablespoons tapioca starch
- 1 teaspoon vanilla extract
- 1/4 teaspoon paprika (regular or smoked)
- 2 tablespoons cold butter, cut into small cubes
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Prepare pie crust and chill if homemade.
- In a bowl, toss cubed peaches with lemon juice, sugar, tapioca starch, vanilla, and paprika.
- Roll out one crust and place in a 9-inch pie dish. Add peach filling.
- Roll out second crust, cut into strips, and weave a lattice on top.
- Brush with egg wash and sprinkle with coarse sugar. Dot with butter cubes.
- Bake at 400°F (200°C) for 40–50 minutes until golden and bubbly.
- Cool for 2–3 hours before slicing.
Notes
Use fresh, ripe peaches and cubed cuts for better texture. Let the pie cool fully before slicing. For added flavor, try smoked paprika. If crust browns too fast, cover with foil mid-bake.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: peach pie, gooey peach filling, flaky crust, summer pie, paprika pie recipe