If there’s one dessert that instantly transports me to a sunlit summer afternoon, it’s The Best Peach Pie. With a golden, flaky crust and a sweet, beautifully spiced filling loaded with tender peaches, every slice feels like a warm, sweet hug. The secret is a bit of smoked paprika tucked into the mix—a hint that elevates the fruit’s natural flavor and makes the pie truly unforgettable. Whether you’re an old pro with pastry or making your first homemade pie, you’ll fall in love with how every ingredient comes together for a dessert that’s both rustic and utterly show-stopping.

The Best Peach Pie Recipe - Recipe Image

Ingredients You’ll Need

The Best Peach Pie truly comes together with a handful of everyday ingredients, each one playing a starring role in creating the pie’s unique texture, juiciness, and gorgeous golden color. Don’t be tempted to skip or substitute—these are tried-and-true for a reason!

Pie crust: Two discs of pie dough (homemade or store-bought) give you the flaky, buttery base and beautiful lattice top the pie needs.
Fresh yellow peaches: About two pounds of ripe peaches bring sunny color and the very soul of summer fruitiness to the filling.
Lemon or lime juice: Just a little fresh citrus keeps the peaches vibrant and adds a pleasant tang that balances the sweetness.
White granulated sugar: The classic sweetener here, it draws out the peaches’ juices and brings the filling together.
Tapioca starch: This is key for a luscious, not runny, filling that holds together perfectly with every cut.
Vanilla extract: Just a teaspoon adds roundness and lifts the aroma of the fruit so the whole kitchen smells like heaven.
Smoked paprika or cinnamon: Paprika adds a very subtle depth, but you can opt for warm, familiar cinnamon if you prefer.
Unsalted butter: A few cubes on top melt into the filling for a glossy, rich finish.
Extra sugar for topping: Sprinkled on the crust, this gives gorgeous sparkle and an irresistible finish.
Egg yolk and milk: Beaten together for an egg wash, this is the trick for a bakery-worthy glossy golden crust.

How to Make The Best Peach Pie

Step 1: Prepare the Pie Crust

Start by making your pie crust following your favorite recipe, or try out my easy Homemade Pie Crust. If time’s tight, a top-quality store-bought crust works, too. The dough can even be prepped a few days in advance, which is a lifesaver when you’re planning ahead for guests or a big event!

Step 2: Cube the Peaches

Peel your peaches and cut them into 1-inch cubes. Unlike slices, cubes hold their shape and deliver a chunkier, more satisfying filling that won’t collapse into mush. Trust me—this little trick means every bite bursts with peachy goodness!

Step 3: Mix the Peach Filling

In a large bowl, combine the diced peaches with lemon or lime juice, sugar, tapioca starch, vanilla, and your chosen spice (smoked paprika for a hint of intrigue or cinnamon for classic warmth). Stir until the peaches are evenly coated; you want every cube to pick up a glossy coat of flavor and thickener.

Step 4: Preheat Your Oven

This is your moment to get the oven ready! Set it to 400F (200C) so you’ll have that perfect blast of heat for a high rise and color when the pie goes in.

Step 5: Assemble the Bottom Crust

Roll out the first disc of chilled pie dough into a 12-inch circle and gently fit it into your 9-inch pie dish. Pour in the peach filling, scraping in every last drop of luscious, thickened juice—this all bakes together for ultimate flavor.

Step 6: Create the Lattice Top

Now comes the fun part: roll out your second pie dough disc and slice it into six wide strips. Lay the strips in a criss-cross pattern over the pie, weaving to create a gorgeous lattice. Trim and crimp the edges for a beautiful, rustic finish that’s pure farmhouse charm!

Step 7: Egg Wash and Finishing Touches

Whisk together an egg yolk and a dash of milk, then brush over the crust for that bakery-style sheen. Sprinkle a little sugar across the top for sparkle and crunch, and dot the exposed filling with butter cubes—these melt down to create luscious pockets and extra shine.

Step 8: Bake and Cool

Bake on your oven’s middle rack for 40-50 minutes, or until the crust is gorgeously browned and the filling bubbles joyfully around the edges. If the crust browns too quickly, just tent it gently with foil. Allow the pie to cool for a couple of hours—hard as it may be to wait!—so the filling sets perfectly for easy slicing.

How to Serve The Best Peach Pie

Garnishes

Nothing says “homemade with love” like a few thoughtful finishing touches. Add a scoop of vanilla bean ice cream on warm pie for a classic, melty moment or whip up a billow of freshly whipped cream. A scatter of toasted sliced almonds or a dusting of powdered sugar also makes every slice extra special.

Side Dishes

The Best Peach Pie is stunning all on its own, but it’s also a show-stopper as part of a summer dessert spread. Serve alongside fresh berries, lemon bars, or a tart lemon sorbet for a fruity contrast. For brunch, a slice pairs beautifully with a crisp salad or a platter of sharp cheeses!

Creative Ways to Present

Go beyond the simple wedge! Serve mini slices in mason jars for a picnic vibe, or cube up chilled pie as a decadent topping for parfaits. If you’re feeling extra, try stacking thin slices for a jaw-dropping layer on a summer dessert buffet, or pair with a drizzle of caramel for added drama.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover pie tightly in foil or plastic wrap, then refrigerate. The pie will keep beautifully for up to 4 days—the flavors might even deepen as it rests. Enjoy cold for a breakfast treat, or bring it to room temperature to revive that fresh-baked flavor.

Freezing

Yes, you can freeze The Best Peach Pie! Simply let the baked and cooled pie chill in the fridge before wrapping it well and popping it in the freezer for up to three months. Let it thaw overnight in the fridge before reheating or serving.

Reheating

For deliciously revived leftovers, warm slices in a 325F (160C) oven for 10-15 minutes—just until the filling is soft and the crust is crisp again. If you’re short on time, a quick zap in the microwave will do, though the crust might not stay as flaky.

FAQs

How do I keep the bottom crust from getting soggy?

Brushing the bottom crust lightly with egg white before adding your filling creates a barrier that helps keep it beautifully crisp. Also, make sure your oven is fully preheated so the crust gets the heat boost it needs right away!

Can I use frozen peaches instead of fresh?

You can absolutely use frozen peaches for The Best Peach Pie! Thaw them in advance, drain off any excess liquids, and pat dry. This helps prevent the filling from becoming too runny, and you’ll still keep that juicy, fruity flavor.

Do I really need to use smoked paprika?

While smoked paprika adds a subtle, unexpected warmth to the pie, it’s entirely optional. If you’re after a classic pie experience, cinnamon is a great choice—but don’t be afraid to try the paprika at least once. It’s one of the special touches that makes The Best Peach Pie stand out!

My pie juices look runny—did I do something wrong?

Likely not! The filling sets up fully as it cools, thanks to the tapioca starch. If you cut into the pie before it’s had a chance to cool for at least two hours, it might be a bit runny. Give it time, and you’ll be rewarded with the perfect slice.

Can I make The Best Peach Pie gluten-free?

Absolutely! Swap in your favorite gluten-free pie crust recipe or a reliable store-bought substitute. The filling is naturally gluten-free, so the whole pie can fit your needs with just that one simple switch.

Final Thoughts

There’s nothing quite like pulling The Best Peach Pie from your oven—fresh, golden, and brimming with summer flavor. I hope you’re inspired to give this classic a try and maybe even make it a new tradition. There’s just something magical about sharing a slice (or two) with the people you love!

The Best Peach Pie Recipe

★★★★★

4.9 from 23 reviews

Author: lina
Total Time: 1 hour 15 minutes
Yield: 1 9-inch pie 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the ultimate summer treat with this delicious homemade peach pie recipe. Made with fresh yellow peaches and a hint of smoked paprika, this pie is a perfect blend of sweet and savory flavors. The lattice crust adds a beautiful touch and makes every slice a work of art.

Instructions

STEP ONE: Make the pie crust following the Homemade Pie Crust recipe or your favorite recipe. This step can be done in advance.
STEP TWO: Peel and cut the peaches into 1-inch cubes for a textured filling.
STEP THREE: Make the peach filling by combining peaches, lemon juice, sugar, tapioca starch, vanilla extract, and paprika or cinnamon.
STEP FOUR: Preheat the oven to 400F (200C).
STEP FIVE: Roll out one disc of pie dough to line a pie dish, add peach filling.
STEP SIX: Create a lattice crust with the second disc of dough and place it over the filling.
STEP SEVEN: Brush the crust with egg wash, sprinkle with sugar, and add butter cubes on top.
STEP EIGHT: Bake for 40-50 minutes until filling bubbles. Cool before serving.

Notes

You can adjust the sweetness of the pie by adding more or less sugar, depending on the peaches’ natural sweetness.
For a golden crust, brush the lattice top with a little cream before baking.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 180mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 3g
Cholesterol: 25mg

Keywords: Peach Pie, Homemade, Summer Dessert, Lattice Crust