Secret Ingredient Indulgent Peach Pie

Have you been looking for that perfect piece of pie that goes perfectly with that vanilla ice cream? Look no further, as I’ve gone one, you’re sure to enjoy! It’s got that gooey filling made with fresh OR frozen peaches.

It’s got an ingredient you honestly wouldn’t expect to put in your peach pie, but it will sure have people asking what you put in it. It has a buttery, flakey crust with a filling that has those little specks of color and doesn’t spill all over your plate.

What’s the ingredient?

Paprika! Yes, paprika. Hear me out, because it’s not what you think. These two ingredients together complement each other so well. The paprika isn’t overpowering and pulls the sweet flavor of peaches out and adds in that little color to your pie.

Why this recipe works:

• Gooey filling: This pie has the perfect filling with the consistency of a Jello with fruit but just a little looser. The gloss from it sends it over the top making it an eye catcher.
• Secret ingredient: This is where you’re starting to question it, and i can’t blame you but just trust me. The peaches are sweet as is, so why add cinnamon and overpower that sweetness? Instead adding paprika enhances the flavor and brings out that little but of tartness the peaches provide.
• Pie Crust: The buttery flakey crust pairs absolutely perfect with this pie. It’s got those little hints of butter in the crust, and a sweet, crispy, shiny crust.

Main ingredients:

Peaches: The real reason for the pie, peaches. You can truly use fresh or frozen, they both work just fine. You’ll want to stick with firmer peaches with just a touch of softness. You don’t want them to be overripe or too soft as they won’t hold their shape throughout the process. I like to slice them, and then cube them. It’s the perfect little bite size, plus who doesn’t like an aesthetically pleasing pie.

Pie Crust: Now if you choose to use your own pie crust, or even store bought that’s completely fine, if not, then head on over to my pie crust recipe page. I promise you it won’t disappoint and it’s easy to make.

Lime juice: You’re questioning again why you’re reading this, but it’s got you intrigued. Normally you’ll add lemon juice to this recipe, and while you’re more than welcome too, I urge you to try this with the paprika. They pair together so well. It adds to that tartness and sweetness.

Sugar: White granulated sugar. Helps to add to the crispy top pie crust we love.

Cornstarch: This will help your peaches stay together and achieve that gooey filling. You won’t taste it either. This helps your pie not come out runny or too dry while it still holds it shape and slices beautifully.

Star of the show Paprika: I used regular paprika, but you can use smoked as well. They both will enhance the warm, summery flavor of peaches. You honestly won’t be able to taste the paprika itself, it just helps boost the flavor. It gives those peaches beautiful eye catching little red specks. People will probably think it’s just a brighter cinnamon, they’ll never know, unless you tell them, and they probably won’t even believe you.

Butter: Who doesn’t love butter. The homemade pie crust is loaded with it as well. I added some while warming the peaches on top of the stove. It just enhances the flavor and compliments the crust.

Storing your peach pie

You can keep this at room temperature for 3-4 days, covered. After that if you still have leftovers, they can store in the refrigerator for two more days.

Secret Ingredient Indulgent Peach Pie

Author: Audra Cooking Method:Baking Courses:Sweets, Pie

Difficulty:BeginnerPrep time: 30 minutesCook time: 30 minutesRest time:2 hours Total time:3 hours Servings:8 servingsCalories:300 kcal Best Season:Summer

Description

Cozy, warm peach pie that you’re wishing you have ice cream to pair it with.

Ingredients

• 2 pie crusts
• 2 lbs. of peaches
• 2 tbsp lime juice (one lime)
• 3/4 cup granulated sugar
• 1 tsp vanilla
• 1 tsp paprika
• 3 tbsp cornstarch
• 2 tbsp butter

Topping

• 1 tbsp sugar
• 1 egg
• 1/2 tbsp milk

Instructions

1. Prepare your pie crusts. Rolling them out and placing the first one in an oiled pie pan.
2. Cut up your peaches, whether you’re using fresh or frozen. I like to cut them into bite sized chunks.
3. In medium saucepan, combine peaches, lime juice, sugar, vanilla, paprika, and cornstarch. Heat this over low and stir for 5-10 minutes. This will help combine all the flavors and help you achieve the thick consistency you like for your pie filling.
4. Once reached desired consistency, fill your pan with the peach filling. Make sure filling is distributed evenly. Place second pie crust on top.
5. Mix egg yolk and milk in small bowl. Brush over the top of your pie, and sprinkle with sugar.
6. Bake your pie in oven set to 400 degrees for 30-35 minutes. Once top is browned, remove and let cool for 2 hours before serving.

Notes

• Make sure you’re cooling your pie to room temperature. This helps the peach filling set. If you do cut into it early, the first slice will have the filling run.

Keywords:peach, pie, dessert, secret ingredient, butter crust