Description
Summer’s sweetest treasure, strawberry peach pie, comes straight from grandmother’s kitchen with ripe fruit nestled in a golden, flaky crust that whispers comfort and nostalgia. Fresh seasonal berries and juicy peaches blend perfectly, creating a dessert that brings warm memories of family gatherings and lazy afternoon picnics.
Ingredients
Scale
Primary Fruits:
- 2.5 cups strawberries
- 2.5 cups peaches
Sweeteners and Thickeners:
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 3 tablespoons cornstarch
- 0.125 teaspoon salt
Flavor Enhancers:
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Pie Crust and Finishing:
- 1 recipe double pie crust
- 1 tablespoon milk
- 1 tablespoon coarse sugar
Instructions
- Toss 2½ cups quartered strawberries and 2½ cups sliced peaches with ¾ cup granulated sugar, ¼ cup brown sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla, and ⅛ teaspoon salt in a large mixing bowl. Allow fruit to rest and release natural juices.
- Dust work surface with flour and roll out first pie dough half into a 12-inch circular shape. Carefully transfer dough to a 9-inch pie dish, letting edges drape slightly over sides.
- Pour fruit mixture into prepared pie crust, leaving behind excess liquid to prevent soggy bottom. Distribute fruit evenly across the surface.
- Roll out second dough half and slice into 1-inch wide strips. Arrange strips in a crisscross lattice pattern across the pie filling, weaving them over and under each other.
- Crimp pie edges together using your fingertips to create a decorative seal. Brush entire top crust with 1 tablespoon milk using a pastry brush.
- Sprinkle 1 tablespoon coarse sugar across lattice top if desired. Place pie on a foil-lined baking sheet to catch potential drips.
- Preheat oven to 400°F (200°C). Bake pie for 20 minutes, then reduce temperature to 350°F (175°C) and continue baking 30-35 minutes until filling bubbles and crust turns deep golden brown.
- Remove pie from oven and let cool completely for 2-3 hours. This allows filling to set and stabilize before slicing.
Notes
- Frozen butter works best for the flakiest pie crust, so keep it in the freezer until just before cutting into small pieces.
- Let the pie cool completely before slicing to help the filling set and prevent a runny texture.
- Mixing strawberries and peaches creates a beautiful balance of tartness and sweetness that makes this pie special.
- For a gluten-free version, substitute all-purpose flour with a cup-for-cup gluten-free flour blend and add a bit of xanthan gum for better binding.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 25 mg