Description
This strawberry peach pie combines juicy fruit with a flaky homemade crust, finished with golden sugar topping and hints of vanilla and almond.
Ingredients
Scale
Fruit Filling:
- 3 cups fresh strawberries, hulled and sliced
- 3 cups ripe peaches, peeled and sliced
- ½ cup granulated sugar
- 2 tbsp brown sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
Crust:
- 2½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup unsalted butter, cold and cubed
- 6–8 tbsp ice water
For Assembly:
- 2 tbsp brown butter (for dotting over filling)
- 1 egg (for egg wash)
- Coarse sugar (for topping)
Instructions
- Prepare the Pie Dough:
Combine flour, sugar, and salt in a bowl. Cut in cold butter until crumbly. Slowly add ice water until dough comes together. Divide into 2 discs, wrap, and chill for 1 hour. - Make the Filling:
Toss strawberries and peaches with both sugars, lemon juice, cornstarch, cinnamon, salt, and extracts. Let sit for 20–30 minutes to macerate. Drain excess liquid. - Assemble the Pie:
Preheat oven to 400°F (200°C). Roll out one dough disc and line a 9-inch pie dish. Pour in fruit filling and dot with brown butter. Top with a lattice or full crust. Seal and crimp edges. Brush with egg wash and sprinkle with coarse sugar. - Bake:
Bake at 400°F for 20 minutes. Reduce heat to 375°F and bake 35–45 more minutes until golden and bubbling. Let cool at least 3 hours before slicing.
Notes
For best results, use very ripe fruit and chill your pie dough well before baking. Serve with vanilla ice cream or whipped cream.
- Prep Time: 1 hour 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 23g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: strawberry peach pie, summer fruit pie, homemade pie crust