If making homemade pie dough, follow your preferred recipe or my recommendation and prepare two rounds of pie dough. Alternatively, use two store-bought pie dough rounds. Once made, chill the dough in the refrigerator. You can make this step up to a day in advance to save time.

Peel the ripe yellow peaches and cut them into 1-inch cubes. I recommend cubing rather than slicing, as peaches are soft and juicy, and slicing can lead to a mushy filling.

In a large bowl, combine the cubed peaches from Step 2, freshly squeezed lemon or lime juice, granulated sugar, tapioca starch, vanilla extract, and smoked or regular paprika (or cinnamon). Stir together gently until the peaches are evenly coated and the mixture is well combined. I like to let the mixture sit for a couple of minutes so the flavors can meld together.

Preheat your oven to 400°F (200°C). On a lightly floured surface, roll one disc of pie dough from Step 1 into a 12-inch circle (about 30 cm). Place the dough in a 9-inch pie dish, gently pressing it into the bottom and sides. Add the peach filling from Step 3, making sure to pour in all the extra liquid from the bowl.

Remove the second disc of pie dough from the refrigerator and roll it into a 12-inch circle. With a sharp knife, cut out 6 strips, each about 2 inches wide. Lay the strips over and under one another on top of the filled pie, weaving them to form a lattice. Trim any excess dough from the edges and press them into the bottom crust, fluting or crimping the edges to seal.

In a small bowl, mix the egg yolk with 1 tablespoon of milk to make an egg wash. Brush the top crust with the egg wash, then sprinkle 1 tablespoon of granulated sugar evenly over the top. Finally, cube the butter and dot it onto the pie filling in the spaces left between the lattice strips. I think a little butter on top really adds a rich flavor to the finished pie.

Place the pie on the middle rack of your preheated oven and bake for 40–50 minutes, or until the filling is bubbling and the crust is golden brown. If the crust is browning too quickly, cover loosely with foil to prevent burning. Once bubbling, let it bake for another 3–5 minutes. Allow the pie to cool at room temperature for 2–3 hours before serving to help set the filling and enhance the flavors.