Description
This is the kind of pie that steals the show at Sunday suppers. Inspired by long afternoons in my grandmother’s kitchen, this golden-crusted peach pie is filled with juicy summer peaches, kissed with spice, and wrapped in flaky homemade love. It’s a slice of nostalgia—and one bite is all it takes to bring back sweet memories.
Ingredients
For the Pie:
2 discs of pie crust (store-bought or homemade)
2 lbs (900 g) fresh yellow peaches (6–7), sliced
2 tbsp fresh lemon or lime juice
¾ cup (150 g) white sugar
¼ cup + 1 tbsp (50 g) tapioca starch
1 tsp vanilla extract
1 tsp smoked or regular paprika (or cinnamon)
1 tbsp (15 g) unsalted butter, for dotting
1 tbsp (10 g) sugar, for topping
Egg Wash:
1 egg yolk + 1 tbsp (15 ml) milk, beaten
Instructions
Preheat oven to 375°F (190°C).
In a large bowl, mix peaches with lemon juice, sugar, tapioca starch, vanilla, and spice. Let sit 10 minutes.
Roll out one pie crust into a 9-inch pie dish. Fill with peach mixture. Dot with butter.
Top with second crust—lattice or full—and crimp the edges. Brush with egg wash and sprinkle with sugar.
Bake for 50–60 minutes until golden and bubbling. Cover edges if browning too fast.
Notes
Crisp, juicy, and perfectly spiced—this peach pie is a love letter to summer days.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 320 per serving
- Fat: 14g per serving
- Carbohydrates: 45g per serving
- Protein: 3g per serving