What is the best thickener for peach pie?

Tapioca starch is the best for peach pie—it thickens without making the filling cloudy or gummy and gives a beautiful glossy look. Cornstarch works, but it can turn chalky if overcooked.

What is the best peach variety for pie?

Go for yellow peaches with a balance of sweetness and tartness. Freestone peaches are easiest to work with. White peaches are fine too, but they’re sweeter and less acidic, so the pie might taste flatter.

What brings out the flavor of peaches?

A splash of acid (like lemon or lime juice) plus a pinch of smoked paprika is the magic combo. The acidity brightens, while the paprika enhances the fruitiness without standing out as a spice.

Why is my peach pie so juicy?

Too much juice usually means not enough thickener or slicing the peaches too thin. Cubing helps, and always let the pie cool completely before cutting—this gives the filling time to set.

The Best Peach Pie – Gooey, Golden, and Packed with Flavor

Name: The Best Peach Pie – Gooey, Golden, and Packed with Flavor
Prep time: 1 min
Cook time: 50 min
Total time: 51 min
Cuisine: American
Ingredients: 2 lbs (6–7) ripe yellow peaches, cubed; 3/4 cup (150 g) granulated sugar; 2 tbsp lemon or lime juice (fresh); 1/4 cup + 1 tbsp (50 g) tapioca starch; 1 tsp vanilla extract; 1 tsp smoked paprika (or cinnamon); 1 tbsp unsalted butter, cubed; 1 all-butter pie crust (two discs); 1 egg yolk + 1 tbsp milk (for egg wash); 1 tbsp granulated sugar (for topping)

Description

The best peach pie you’ll ever make—gooey filling, flaky lattice crust, and a surprising twist of paprika for next-level peach flavor.

Ingredients

Scale

2 lbs (6–7) ripe yellow peaches, cubed

3/4 cup (150 g) granulated sugar

2 tbsp lemon or lime juice (fresh)

1/4 cup + 1 tbsp (50 g) tapioca starch

1 tsp vanilla extract

1 tsp smoked paprika (or cinnamon)

1 tbsp unsalted butter, cubed

1 all-butter pie crust (two discs)

1 egg yolk + 1 tbsp milk (for egg wash)

1 tbsp granulated sugar (for topping)

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Instructions

1. Make the pie dough and chill for at least 2 hours.

2. Cube peaches and mix with sugar, starch, juice, vanilla, and paprika.

3. Roll out one crust for the base and fit into a 9-inch pie plate.

4. Add peach mixture and dot with cubed butter.

5. Roll and cut second crust into strips; weave a lattice over the filling.

6. Brush lattice with egg wash and sprinkle with sugar.

7. Bake at 400°F (200°C) for 40–50 minutes until bubbling.

8. Bake 3–5 minutes more after filling bubbles.

9. Cool completely before slicing to allow filling to set.

Notes

Use only ripe but firm yellow peaches for best texture.

Avoid canned peaches—they turn mushy and watery.

Frozen peaches are okay if thawed and patted dry.

Paprika enhances peach flavor without standing out.

Pie can be baked a day in advance for best slicing.

Reheat in oven at 300°F for 15–20 minutes for best texture.

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

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28g
Sodium: 180mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg