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Strawberry peach pie is a delightful dessert that combines the sweet and tart flavors of strawberries and peaches in a buttery, flaky crust.
This recipe will walk you through the process of making a strawberry peach pie from scratch, including the crust, filling, and baking process.
Strawberry Peach Pie
Strawberry peach pie is a delightful dessert that combines sweet strawberries and peaches in a buttery crust.
Equipment
- Large Mixing Bowl
- Pastry Cutter
- Rolling Pin
- 9 Inch Pie Dish
- Sharp Knife
- Measuring Cup
- Plastic Wrap
- Aluminum Foil
- Wire Cooling Rack
- Pastry Brush
Ingredients
Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup 2 sticks unsalted butter, cold and cut into small pieces
- 1/4 to 1/2 cup ice water
Filling
- 3 cups fresh or frozen peaches sliced
- 2 cups fresh or frozen strawberries hulled and halved
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 1 tablespoon lemon juice
- 1 egg beaten (for egg wash)
- Additional sugar for sprinkling
Instructions
- Make the crust: In a large bowl, combine the flour, salt, and sugar. Add the cold butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, stirring until the dough comes together. Divide the dough in half, shape each half into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Make the filling: In a large bowl, combine the peaches, strawberries, sugar, cornstarch, vanilla extract, almond extract (if using), and lemon juice. Stir until the fruit is evenly coated.
- Assemble the pie: On a lightly floured surface, roll out one of the dough disks to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim the edges, leaving a 1-inch overhang. Fill the pie crust with the fruit filling. Roll out the second dough disk and place it over the filling. Trim, fold, and crimp the edges. Cut slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg and sprinkle with sugar.
- Bake the pie: Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil.
- Cool and serve: Allow the pie to cool on a wire rack for at least 2 hours before serving. This allows the filling to set. Serve the pie with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of custard, if desired.
Notes
- Fruit: You can use fresh or frozen fruit for this recipe. If using frozen fruit, there’s no need to thaw it first.
- Crust: Make sure your butter is cold when making the crust. This will result in a flakier crust.
- Filling: If your fruit is very juicy, you may need to increase the amount of cornstarch to ensure the filling isn’t too runny.
- Baking: The pie is done when the crust is golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with aluminum foil.
- Cooling: Let the pie cool for at least 2 hours before serving. This allows the filling to set and makes the pie easier to slice.
- Storage: Leftover pie can be stored in the refrigerator for up to 5 days. You can also freeze the pie for up to 3 months. Thaw in the refrigerator overnight before serving.
- Variations: Feel free to customize this recipe with your favorite spices or extracts. You can also add a crumble topping instead of a top crust for a different texture.
Nutrition
Calories: 260kcal
If you found this post useful, leave a comment, also check my Strawberry Peach Pie pairings guide!
