Q1: Can I use frozen or canned peaches instead of fresh?

Yes, you can use frozen peaches, but make sure to thaw and blot them dry to prevent excess moisture. Canned peaches are not recommended as they tend to become too mushy when baked.

Q2: What does paprika do in a peach pie?

Paprika enhances the natural sweetness and warmth of the peaches without adding a spicy flavor. It adds depth and a subtle complexity that surprises in the best way.

Q3: How do I keep my peach pie from turning runny?

Use tapioca starch instead of cornstarch to thicken the filling. Let the pie cool completely before slicing, as the filling continues to set as it cools.

Peach Pie - Superb Recipe

Description

This easy peach pie features a gooey, glossy filling made from fresh peaches, enhanced with a hint of paprika for surprising depth and flavor.

Ingredients

Scale

2 discs pie crust (homemade or store-bought)
2 lbs fresh yellow peaches (about 6-7), peeled and cubed
2 tbsp freshly squeezed lemon or lime juice
3/4 cup white granulated sugar
1/4 cup + 1 tbsp tapioca starch
1 tsp vanilla extract
1 tsp smoked or regular paprika (or substitute with cinnamon)
1 tbsp unsalted butter (cubed, for topping)
1 tbsp white granulated sugar (for topping)
1 egg yolk + 1 tbsp milk (beaten, for egg wash)

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Instructions

Prepare your pie crust by rolling out one disc for the bottom of a 9-inch pie dish. Chill the second disc for the lattice top.
Peel and cube the peaches into 1-inch pieces for a textured filling.
In a large bowl, combine peaches, lemon juice, sugar, tapioca starch, vanilla extract, and paprika. Mix well.
Preheat the oven to 400°F (200°C).
Roll out the bottom crust and place it into the pie dish. Pour the peach filling into the crust, including all liquid.
Roll out the second crust and cut into 2-inch strips. Weave the strips into a lattice top over the filling. Seal and crimp the edges.
Brush the crust with the egg wash and sprinkle with sugar. Add small butter cubes into the open areas of the lattice top.
Bake on the middle rack for 40–50 minutes or until the filling bubbles and the crust is golden. Cover with foil if browning too quickly.
Let the pie cool completely at room temperature for 2–3 hours before slicing and serving.

Notes

Tapioca starch ensures a glossy, gooey filling. Cornstarch can be used but gives a cloudier look.
Frozen peaches may be used if thawed and dried well; canned peaches are not recommended due to texture.
The pie can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
To reheat, use an oven at 300°F for 15–20 minutes. Microwaving may soften the crust.

Prep Time: 1 hour
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 370
Sugar: 25g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg