Description
There’s something magical about the combination of strawberries and peaches, especially when baked into a golden, flaky pie crust. This Strawberry Peach Pie is the essence of summer in every bite—sweet, juicy fruit wrapped in a tender, buttery crust. Whether you’re serving it at a backyard barbecue, a family gathering, or just because you’re craving something homemade and delicious, this pie is guaranteed to be a hit.
For me, strawberry peach pie is a nostalgic treat that reminds me of warm summer afternoons spent in the kitchen with my grandmother. She’d always let me help mix the filling, and I can still remember the way the juicy peaches and bright red strawberries would create the most beautiful swirl of colors in the bowl. The scent of cinnamon and sugar caramelizing in the oven was enough to make everyone gather in the kitchen, eagerly waiting for the pie to cool just enough for that first bite.
This pie is perfect for using up fresh summer fruit, but don’t worry—you can also make it with frozen fruit if you’re craving that sun-kissed flavor in the middle of winter. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream, and you have a dessert that feels both rustic and indulgent.
Ingredients
For the Pie Filling:
- 3 cups sliced peaches (fresh or frozen, thawed and drained)
- 2 cups sliced strawberries
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6 tablespoons ice water
For the Egg Wash:
- 1 egg
- 1 tablespoon milk
Instructions
Making your own pie crust may seem intimidating, but it’s easier than you think. Start by combining the flour and salt in a large mixing bowl. Cut in the cold butter using a pastry cutter (or your hands) until the mixture resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, until the dough begins to come together. Divide the dough in half, shape each half into a disk, and wrap them in plastic wrap. Chill in the refrigerator for at least 1 hour.
While the dough chills, take a moment to appreciate how much better homemade crust is compared to store-bought. It’s flakier, more flavorful, and makes the whole pie feel like a labor of love.
In a large mixing bowl, toss the sliced peaches and strawberries with the sugar, cornstarch, lemon juice, cinnamon, salt, and vanilla extract. Stir everything together until the fruit is well coated. Let the mixture sit for about 15 minutes. This helps draw out some of the juices, which will thicken beautifully as the pie bakes.
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out one of the dough disks to fit a 9-inch pie pan. Carefully transfer the dough into the pie dish and press it gently into the bottom and sides. Pour the fruit filling into the crust, making sure it’s evenly distributed.
Roll out the second dough disk and place it over the filling. You can leave it whole with a few slits for ventilation, or create a lattice top for a more decorative look. If making a lattice, weave the strips over the pie, then crimp the edges together. Brush the top with the egg wash for a beautiful golden-brown finish.
Place the pie on a baking sheet to catch any drips, then bake for 50–55 minutes, or until the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, loosely cover them with aluminum foil.
Once baked, let the pie cool for at least 2 hours before slicing. This allows the filling to set, so you get clean, perfect slices instead of a runny mess.
Notes
- Fruit Selection: Fresh fruit is best for flavor, but if using frozen, be sure to thaw and drain it completely to avoid excess moisture in the filling.
- Thickness of the Filling: If your fruit releases a lot of juice, let the filling sit for 15 minutes, then drain some liquid before adding it to the pie crust.
- Lattice vs. Full Crust: A lattice top allows more moisture to evaporate during baking, which helps the filling thicken. A full top crust works well too—just be sure to cut a few slits to let steam escape.
- Crust Chilling: Always chill your pie dough before rolling it out. This helps prevent shrinking and makes the dough easier to work with.
- Baking Sheet Tip: Place the pie on a baking sheet before putting it in the oven to catch any bubbling over—this saves you from a messy oven cleanup!
- Serving Suggestion: This pie is delicious on its own but even better with a scoop of vanilla ice cream or a dollop of whipped cream.
- Make-Ahead Option: You can prepare the dough and fruit filling a day ahead. Store the dough in the fridge and the filling in an airtight container until ready to assemble and bake.