Strawberry Peach Pie

There’s nothing quite like a warm slice of Strawberry Peach Pie, its tender, juicy fruit a burst of late-summer sunshine. This comforting dessert creates cherished memories, much like those spent enjoying a rich chocolate cake with loved ones.

I remember my grandmother teaching me how to pick the ripest peaches and the sweetest strawberries from her garden, her hands guiding mine as we prepped fruit for pie. Now, baking this very pie with my own daughter, those lessons feel alive, creating new traditions.

This Strawberry Peach Pie recipe is designed to be approachable and comforting, perfect for any family gathering. My tip? Don’t be afraid to embrace the slight imperfections; they tell a story of homemade love.

What You Need to Make This Recipe

Making this Strawberry Peach Pie calls for fresh peaches and strawberries, encased in a buttery crust. It truly shines alongside vanilla ice cream. All ingredients are in the recipe card below!

How to Make Strawberry Peach Pie

Crafting this delightful Strawberry Peach Pie begins with preparing a tender, homemade crust, much like for a classic apple pie. Next, combine fresh peaches and strawberries with sugar and spices for the vibrant filling. Assemble and bake until golden and bubbling, filling your home with summer’s best.

Pro Tips for Making This Strawberry Peach Pie

Here are my favorite tips to ensure your pie turns out perfectly every time:

• For the Flakiest Crust: My secret is to keep butter and water as cold as possible. Don’t overwork the dough; a light hand is key for those beautiful flaky layers!
• Preventing a Soggy Bottom: Sprinkle a tablespoon of fine breadcrumbs or crushed cornflakes on the bottom crust before adding filling. This absorbs excess fruit juices, acting as a great barrier.
• Perfect Fruit Blend: If your fruit seems super sweet, I add a little extra lemon juice. If tart, a touch more sugar. Always taste your fruit mixture!
• My Secret Trick: I always let my fruit mixture macerate (sit with sugar and spices) for 15-20 minutes before filling the pie. Drain any excess liquid to concentrate flavor and prevent a watery pie. It makes a huge difference in the final taste and texture of your Strawberry Peach Pie!

How to Store Strawberry Peach Pie

Once your delicious Strawberry Peach Pie has cooled, it stores beautifully.

• Refrigeration: Cover loosely and refrigerate for up to 3-4 days. I find a loose cover prevents a soggy crust.
• Freezing: Wrap individual slices or the entire cooled pie tightly in plastic wrap and foil. Freeze for up to 2-3 months.
• Reheating: For a warm slice, I recommend reheating in a 300°F (150°C) oven for 15-20 minutes. This brings back that lovely crisp crust and warms the filling beautifully.

Nutritional Benefits

This Strawberry Peach Pie offers more than comfort; its fresh peaches and strawberries are rich in vitamins and antioxidants. It’s a wholesome dessert option, aligning with our family’s desire for delicious, balanced sweets.

FAQs

Can I use frozen fruit for Strawberry Peach Pie?

Absolutely! If using frozen peaches and strawberries for your Strawberry Peach Pie, thaw them completely and drain any excess liquid thoroughly. This step is crucial to prevent a watery filling. You might also add an extra tablespoon of cornstarch to ensure the filling sets beautifully, maintaining that perfect texture.

What’s the best way to tell if my Strawberry Peach Pie is fully baked?

Your Strawberry Peach Pie is ready when the crust is golden brown and the filling is visibly bubbling through the top vents. I often look for a slight caramelization around the edges of the fruit filling. This bubbling indicates the cornstarch has activated, ensuring a perfectly set and delicious pie.

Can I prepare the pie crust ahead of time for this recipe?

Yes, you can certainly prepare the pie crust ahead! I often make my pie dough a day or two in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Just let it sit at room temperature for about 10-15 minutes before rolling out to make your Strawberry Peach Pie effortless.

How can I prevent the top crust of my Strawberry Peach Pie from burning?

If your Strawberry Peach Pie top crust starts browning too quickly, simply create a foil ring and place it over the edges of the pie. This protects the crust from excessive heat while allowing the filling to continue cooking and bubbling. It’s a simple trick for a beautifully baked pie.

Antonio

Classic Strawberry Peach Pie

A delightful summer pie featuring a sweet and juicy filling of ripe strawberries and peaches, all encased in a flaky, golden homemade crust. Perfect for any gathering!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings: 8 slices

Course: Desserts and Sweets

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

For the Pie Crust (Double Crust)

• 2 1/2 cups All-purpose flour plus more for dusting
• 1 tbsp Granulated sugar
• 1 tsp Salt
• 1 cup Unsalted butter very cold, cut into 1/2-inch cubes (2 sticks)
• 1/2 cup Ice water plus more if needed
• 1 Large egg for egg wash (optional)
• 1 tsp Granulated sugar for sprinkling (optional)

For the Strawberry Peach Filling

• 4-5 medium Fresh peaches ripe, peeled, pitted, and sliced 1/2-inch thick (about 4 cups)
• 2 cups Fresh strawberries hulled and quartered (if large, halved if small)
• 1/2 cup Granulated sugar adjusted to fruit sweetness
• 1/4 cup Light brown sugar packed
• 1/4 cup Cornstarch
• 1 tbsp Lemon juice fresh
• 1 tsp Vanilla extract
• 1/2 tsp Ground cinnamon
• 1 pinch Salt
• 2 tbsp Unsalted butter cut into small pieces

Equipment

• Large mixing bowl
• Rolling Pin
• 9-inch Pie Dish
• Whisk
• Pastry Blender (optional)
• Measuring Cups and Spoons
• Baking Sheet

Method

 

Prepare the Pie Crust

• In a large mixing bowl, whisk together the flour, 1 tablespoon granulated sugar, and salt.
• Add the very cold butter cubes to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
• Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. The dough should be moist enough to hold together when squeezed.
• Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.

Make the Filling

• In a very large bowl, gently combine the sliced peaches and quartered strawberries.
• In a separate small bowl, whisk together the granulated sugar, light brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and a pinch of salt.
• Pour the sugar mixture over the fruit and gently toss until the fruit is evenly coated. Set aside to macerate while you roll out the crusts.

Assemble the Pie

• Preheat your oven to 400°F (200°C).
• On a lightly floured surface, roll out one disk of pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish. Trim the edges, leaving about a 1/2-inch overhang.
• Pour the fruit filling into the pie crust, mounding it slightly in the center. Dot the top of the filling with the small pieces of butter.
• Roll out the second disk of pie dough into another 12-inch circle. You can either place this dough directly over the filling, cut it into strips for a lattice top, or cut out decorative shapes.
• If using a solid top crust, drape it over the filling. Trim the edges to match the bottom crust. Fold the top crust edge under the bottom crust edge and crimp to seal. If making a lattice, weave the strips over the filling and crimp the edges.
• Cut a few small slits in the top crust (if not a lattice top) to allow steam to escape.
• For an optional golden finish, whisk the large egg with 1 tablespoon of water to create an egg wash. Brush the top crust lightly with the egg wash and sprinkle with 1 teaspoon of granulated sugar.

Bake the Pie

• Place the pie on a baking sheet to catch any potential drips.
• Bake for 20 minutes at 400°F (200°C).
• Reduce the oven temperature to 375°F (190°C) and continue baking for another 40-50 minutes, or until the crust is golden brown and the filling is bubbly and thickened. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.
• Remove the pie from the oven and let it cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set properly.

Notes

For the best results, use very ripe but firm peaches and strawberries. Letting the pie cool completely is crucial for the filling to set; otherwise, it will be runny. Serve with a scoop of vanilla ice cream or a dollop of whipped cream!

Conclusion

Making this Strawberry Peach Pie is truly about more than just a recipe; it’s about creating cherished memories and bringing joy to your family. It’s a testament to how simple ingredients create something extraordinary, a sweet moment that warms the heart, much like sharing a batch of homemade brownies. I encourage you to bake this delightful pie and savor those precious moments.

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