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Strawberry Peach Pie Recipe

Strawberry Peach Pie Recipe

Learn how to make the best homemade strawberry peach pie with this easy baking recipe. A perfect balance of sweet strawberries and juicy peaches nestled in a flaky, buttery crust. This foolproof summer dessert features a beautiful lattice top and warm spices that enhance the natural fruit flavors.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot captures a rustic Strawberry Peach Pie with a golden lattice crust, its edges perfectly crimped and dusted with sparkling sugar crystals. Warm afternoon light illuminates the vibrant filling visible through the lattice gaps—ruby red strawberries and amber peach slices glistening with their natural juices. A slice has been removed, revealing the perfectly set filling where the fruits maintain their shape while releasing their syrupy juices. The pie rests on a weathered wooden board alongside a vintage serving spatula, with a scattering of fresh strawberries, peach slices, and a small bowl of vanilla ice cream slowly melting at the edge of the frame.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">80-100ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp coarse sugar for sprinkling</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">400g fresh strawberries, hulled and halved</li><li class="ingredients-single-item">400g ripe peaches (about 4-5), peeled, pitted, and sliced</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">15g unsalted butter, cut into small pieces</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry wheel or sharp knife</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Pie weights or dried beans</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pie dough. In a large bowl or food processor, combine 300g flour, 1 tbsp sugar, and 1 tsp salt. Add the cold cubed butter and pulse or use your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The cold butter creates steam pockets during baking, resulting in those prized flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together. You may not need all the water – stop when the dough holds together when pinched. Divide the dough into two portions, one slightly larger than the other. Form each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. This resting period allows the gluten to relax, preventing a tough crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>When ready to bake, preheat your oven to 200°C (400°F) and place a baking sheet on the lowest rack to catch any bubbling juices. In a large bowl, combine the strawberries, peaches, sugar, cornstarch, lemon juice, vanilla, spices, and salt. Toss gently but thoroughly to coat all fruit pieces. Allow the mixture to sit for 15 minutes to draw out some juices – this helps prevent a soggy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll out the larger disc of dough on a lightly floured surface to about 3mm (1/8 inch) thickness and a diameter of about 30cm (12 inches). Carefully transfer to your pie dish, gently pressing it into the corners without stretching. Trim the edges, leaving about 2cm (3/4 inch) overhang. Refrigerate while preparing the lattice.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll out the second disc to the same thickness. Using a pastry wheel or knife, cut into 2.5cm (1-inch) strips for the lattice top. Pour the fruit filling into the chilled bottom crust, making sure to include all the accumulated juices. Dot the top of the filling with the small pieces of butter – this enriches the filling and adds a beautiful gloss.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Create the lattice top by laying half the strips across the pie in one direction. Fold back every other strip halfway, then place a new strip perpendicular to them. Unfold the strips over the new one. Continue this weaving pattern, alternating which strips you fold back, until the entire pie is covered with a lattice pattern. Trim the edges of the strips to match the overhang of the bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold the overhang of the bottom crust over the edges of the lattice strips and crimp decoratively using your fingers or a fork. Brush the lattice and edges with beaten egg and sprinkle generously with coarse sugar for a beautiful sparkle and extra crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the pie on the preheated baking sheet and bake at 200°C (400°F) for 20 minutes, then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes more, until the crust is deeply golden and the filling is bubbling thickly through the lattice. If the edges brown too quickly, shield them with aluminum foil or a pie shield.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the pie to cool completely on a wire rack for at least 3 hours before slicing. This cooling period is crucial for the filling to set properly; cutting too soon will result in a runny filling. The cornstarch needs time to fully activate and gel with the fruit juices. Serve at room temperature or slightly warmed, perhaps with a scoop of vanilla ice cream. The pie will keep, loosely covered at room temperature, for 2 days, or refrigerated for up to 5 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Strawberry Peach Pie Recipe?

This pie requires all-purpose flour, unsalted butter, sugar, salt, ice water, egg, fresh strawberries, ripe peaches, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and coarse sugar for topping. The combination creates a perfect balance of sweet fruits in a buttery, flaky crust.

How to cook Strawberry Peach Pie Recipe at home?

Learn how to cook Strawberry Peach Pie Recipe by making a buttery pastry dough, chilling it properly, preparing the fruit filling with cornstarch to thicken, creating a beautiful lattice top, and baking at the right temperatures—starting hot (200°C) then reducing (175°C)—for a perfectly golden crust and bubbling fruit filling. Allow proper cooling time for the filling to set.

How do I prevent a soggy bottom crust when making fruit pies?

To prevent a soggy bottom, pre-bake (blind bake) the bottom crust for 10 minutes, use cornstarch to thicken fruit juices, let the filling sit to draw out excess moisture before baking, place the pie on a preheated baking sheet, and bake on the lowest oven rack to ensure direct heat reaches the bottom crust.

Can I use frozen fruit for a summer pie instead of fresh?

Yes, frozen fruit works well in pies, but don't thaw it completely before baking as this causes excess moisture. Increase the cornstarch by 1-2 tablespoons to account for extra liquid, and extend baking time by 10-15 minutes. The texture might be slightly softer than with fresh fruit, but the flavour remains delicious.

What's the secret to achieving a perfectly flaky pie crust?

The key to flaky crust is using very cold butter, handling the dough minimally to prevent gluten development, allowing proper resting time in the refrigerator, and creating steam during baking. The cold butter pieces create pockets that expand in the oven, resulting in those desirable layers of flakiness.

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The spices complement the fruits beautifully without overpowering them.", "name": "Lattice Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Patel", "datePublished": "2024-06-10", "reviewBody": "Wowed guests at family gathering! Everyone asked for the recipe after tasting this pie. The detailed instructions about letting it cool properly really paid off - perfect slice every time!", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nielsen", "datePublished": "2024-06-15", "reviewBody": "Better than grandma's recipe! I was skeptical about the cinnamon and nutmeg with strawberries but it works brilliantly. 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