Strawberry Peach Pie

When summer fruits are at their peak, there’s nothing quite like a homemade Strawberry Peach Pie to bring joy to the table. The sweet, juicy peaches and vibrant strawberries bake down into a bubbling, fragrant filling, encased in a flaky, golden crust – it’s pure comfort. It reminds me of my grandmother’s famous strawberry pie, always made with the freshest berries from her garden.

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I remember summer afternoons spent picking fruit with my family, knowing that a delicious pie was in our future. The anticipation of that first slice, still warm from the oven, is a memory I cherish, and it’s what inspires me to share this easy recipe with you.

This pie is not only incredibly comforting and a true crowd-pleaser, but it’s also surprisingly simple to put together, even for busy schedules. My practical tip for this recipe: don’t skip chilling your pie crust – it makes all the difference for a tender, flaky result!

What You Need to Make This Recipe

For this delightful pie, you’ll need simple staples like all-purpose flour for that perfect crust and ripe, juicy peaches and strawberries for a vibrant filling. It’s as comforting as my coconut key lime crinkle cookies! The full list and exact measurements for this delicious Strawberry Peach Pie are in the recipe card below.

How to Make Strawberry Peach Pie

Making this delicious Strawberry Peach Pie involves a few joyful steps, starting with a tender, homemade pie crust, then creating a sweet, fruity filling. You’ll assemble it with love, just like preparing a special King Cake, before baking it to golden perfection. It’s a process that brings warmth and wonderful aromas to your kitchen.

Pro Tips for Making This Strawberry Peach Pie

Creating the perfect Strawberry Peach Pie is all about a few simple touches that make a big difference. I always recommend using fruits that are truly in season; their natural sweetness means you might even need a little less sugar, letting those beautiful fruit flavors shine through.

• For a Flaky Crust: Ensure your butter is very cold and work quickly when making the dough. This prevents the butter from melting, creating those wonderful pockets of steam that result in a perfectly flaky crust.
• Preventing a Soggy Bottom: I always toss my fruit with a little cornstarch, which helps absorb excess juices, ensuring your pie filling sets beautifully and your crust stays crisp.
• My Secret Trick: When assembling, I like to brush the bottom crust with a thin layer of egg white before adding the filling. It creates a barrier that truly helps keep the crust from getting soggy in your Strawberry Peach Pie!

Fun Variations for Strawberry Peach Pie

I love how adaptable this Strawberry Peach Pie recipe is! If you’re looking to mix things up, consider adding a hint of fresh basil or thyme to the filling for an unexpected herbaceous note – it complements the fruit beautifully, much like the subtle flavors in a pink velvet cake. You could also swirl in a spoonful of raspberry jam for an extra layer of berry flavor, or even a sprinkle of ground ginger or cinnamon for a warmer spice profile. For a textural twist, try an almond streusel topping instead of a full top crust!

How to Store Strawberry Peach Pie

To keep your delightful pie fresh, store any leftovers covered loosely with plastic wrap or aluminum foil at room temperature for up to two days. For longer storage, refrigerate for up to 5 days. You can also freeze individual slices, well-wrapped, for up to 3 months. To reheat, simply warm slices in the oven at 350°F (175°C) until gently heated through. My personal tip: Reheating slowly brings the flavors back to life beautifully, making it taste freshly baked!

Nutritional Benefits

This homemade pie offers a good source of vitamins from the fresh fruit, providing a sweet treat that feels wholesome. It’s a comforting dessert that truly fits into a family-friendly approach to baking.

FAQs

Can I use frozen fruit for this Strawberry Peach Pie?

Yes, you absolutely can! If using frozen peaches and strawberries for this Strawberry Peach Pie, there’s no need to thaw them first. Just toss them with the cornstarch and sugar mixture as usual. You might need to add a few extra minutes to the baking time to ensure the fruit is fully cooked through and the juices are bubbly.

How do I prevent my pie crust from shrinking?

To prevent your Strawberry Peach Pie crust from shrinking, ensure your dough is well-chilled before rolling it out and lining your pie plate. After lining, chill it again for at least 30 minutes before baking. You can also crimp the edges firmly or use pie weights during a blind bake to help it hold its shape.

Can I make this Strawberry Peach Pie ahead of time?

You can certainly prepare the Strawberry Peach Pie components in advance. The pie crust dough can be made a day or two ahead and stored in the refrigerator. The fruit filling can also be mixed a few hours before assembly. For the freshest taste and texture, I recommend baking the complete Strawberry Peach Pie on the day you plan to serve it.

What is the best way to serve Strawberry Peach Pie?

The best way to serve this Strawberry Peach Pie is warm, straight from the oven, or at room temperature. A scoop of vanilla bean ice cream or a dollop of freshly whipped cream elevates it beautifully. The warmth of the pie with cold ice cream is a classic combination that everyone loves!

Summer Strawberry Peach Pie

A vibrant and juicy pie featuring the perfect harmony of sweet strawberries and tender peaches, encased in a flaky, golden homemade crust. This dessert is a quintessential taste of summer.

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Prep Time 1 hour hr

Cook Time 1 hour hr 5 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

For the Flaky Pie Crust (Double Crust)

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter very cold, cut into 1/2-inch cubes
• 1/2 cup ice water plus more as needed

For the Strawberry Peach Filling

• 4 cups peaches about 4-5 medium, peeled, pitted, and sliced 1/2-inch thick
• 3 cups strawberries hulled and quartered
• 3/4 cup granulated sugar or to taste, depending on sweetness of fruit
• 1/4 cup cornstarch or tapioca starch for a clearer filling
• 1 tbsp lemon juice freshly squeezed
• 1/2 tsp vanilla extract
• Pinch salt
• 2 tbsp unsalted butter cut into small pieces (for dotting)

For the Egg Wash

• 1 large egg
• 1 tbsp milk or cream

Equipment

• 9-inch pie dish
• Large Mixing Bowl
• Medium Mixing Bowl
• Pastry blender or food processor
• Rolling Pin
• Whisk
• Small bowl (for egg wash)
• Baking Sheet

Method

 

Prepare the Pie Crust

• In a large mixing bowl, whisk together the flour and salt.
• Add the 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 shaggy but hold together when squeezed.
• Divide the dough into two equal discs, flatten slightly, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).

Prepare the Filling

• In a large bowl, gently combine the sliced peaches and quartered strawberries.
• In a separate small bowl, whisk together the granulated sugar, cornstarch (or tapioca starch), and a pinch of salt.
• Sprinkle the sugar mixture over the fruit. Add the lemon juice and vanilla extract. Gently toss until the fruit is evenly coated. Set aside while you roll out the crust.

Assemble the Pie

• Preheat your oven to 400°F (200°C). If you have a baking sheet, place it in the oven to preheat as well; this helps prevent a soggy bottom crust and catches any drips.
• On a lightly floured surface, roll out one disc 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-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 disc of dough for the top crust. You can either place it whole over the filling, cut vents, or create a lattice top.
• Carefully place the top crust over the filling. Trim the edges to match the bottom crust's overhang.
• Fold the overhanging edges of both crusts under, then crimp the edges decoratively using your fingers or a fork to seal.
• In a small bowl, whisk the egg and milk for the egg wash. Brush the top crust evenly with the egg wash.
• If using a solid top crust, cut several slits in the center to allow steam to escape during baking.

Bake the Pie

• Place the assembled pie on the preheated baking sheet (if using).
• Bake for 20 minutes at 400°F (200°C).
• Reduce the oven temperature to 375°F (190°C) and continue baking for another 45-55 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 place it on a wire rack to cool completely for at least 3-4 hours before slicing and serving. This is crucial for the filling to set properly.

Notes

For best results, use ripe but firm peaches and strawberries. Overly soft fruit can make the filling too watery.
Chilling the pie crust dough thoroughly is essential for a flaky crust. Don't skip this step!
Allowing the pie to cool completely ensures the filling sets properly. Slicing too early will result in a runny pie.
This pie can be stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Conclusion

This Easy Strawberry Peach Pie is more than just a dessert; it’s a celebration of summer’s bounty and the simple joy of sharing something homemade with loved ones. I hope this recipe inspires you to create sweet, comforting moments in your own kitchen. It’s a truly irresistible treat that brings a smile to every face.

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