Preheat your oven according to the pie crust instructions.

Prepare the pie crust by rolling it out and placing it in a pie dish.

Peel and slice the peaches into thin wedges. Combine them in a bowl with lemon juice and sugar.

Mix the tapioca starch, vanilla extract, and paprika in a separate bowl. Add this mixture to the peaches.

Pour the peach filling into the prepared pie crust, spreading it evenly.

Dot the top of the filling with unsalted butter.

Cover the pie with the second crust, crimping the edges to seal.

Brush the crust with the egg wash, and sprinkle with granulated sugar.

Bake the pie for 50 minutes or until the crust is golden brown and the filling is bubbling.

Let cool before serving.