There’s something magical about a warm slice of Strawberry Peach Pie. The juicy combination of strawberries and peaches is perfect for a summer dessert that feels comforting yet refreshing. Not only does this pie showcase seasonal fruits at their best, but the buttery, flaky crust makes it irresistible. Whether you’re a pie-making pro or someone just starting to explore baking, this recipe is designed to guide you with ease.
In this post, I’ll take you through the process step by step, with tips, tricks, and insights that will help you create a delicious, foolproof strawberry peach pie. I’ve also identified key areas where other recipes may have fallen short, providing you with all the information you need to make your pie the best it can be. Let’s dive into the details and get started on this baking adventure!
Why You’ll Love This Strawberry Peach Pie
- Balanced Flavor: The sweetness of strawberries and peaches is perfectly complemented by a hint of tartness, making every bite dynamic and flavorful.
- Versatile Crust Options: Whether you prefer a lattice top, a solid crust, or a crumble topping, this pie can be customized to suit your tastes.
- Accessible for All Skill Levels: While pies may seem intimidating, I’ve broken the recipe down into clear, manageable steps that even beginners can follow.
- Seasonal Delight: Take advantage of fresh summer fruits with this classic dessert, or use frozen fruit if peaches and strawberries aren’t in season.
- Perfect for Gatherings: This pie is an ideal dessert for barbecues, picnics, or any summer gathering where you want to impress your guests with a homemade treat.
Ingredients
Crust
- 2 ½ cups all-purpose flour – For a strong, reliable structure.
- 8 tablespoons cold butter – Ensures a flaky texture.
- 8 tablespoons leaf lard – This optional ingredient gives the crust a tenderness you won’t achieve with butter alone.
- ½ teaspoon kosher salt – Enhances flavor.
- 6-8 tablespoons ice water – To bring the dough together without making it too sticky.
Filling
- 5 cups peaches, sliced – Fresh, ripe peaches are ideal.
- 2 cups strawberries, hulled and sliced – Choose sweet, ripe strawberries for the best flavor.
- ⅓ cup white sugar – To balance the tartness of the fruit.
- 1 tablespoon lemon juice – Adds a tangy brightness to the filling.
- 2 tablespoons cornstarch – Ensures the filling is thick and not watery.
- ¼ teaspoon cinnamon – Adds warmth and depth to the flavor.
- 1 tablespoon vanilla extract – Boosts the natural sweetness of the fruit.
- 1 egg white – For brushing the crust, giving it a glossy finish.
- 1-2 tablespoons raw sugar – Sprinkled over the crust for extra crunch.
How to Make the Best Strawberry Peach Pie
1. Preparing the Pie Crust
The crust is the foundation of any great pie, and ensuring it’s flaky and buttery is key to success.
- Step 1: Combine the flour, salt, and butter in a large mixing bowl. Use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
- Step 2: Slowly add ice water, one tablespoon at a time, and mix with a fork until the dough starts to come together. Avoid overmixing, which can make the crust tough.
- Step 3: Divide the dough into two disks, wrap each in plastic wrap, and refrigerate for at least one hour. This resting period helps the dough relax and ensures it’s easy to roll out.
- Pro Tip: For an extra flaky crust, use a combination of butter and leaf lard. The lard makes the crust incredibly tender, while the butter adds flavor.
2. Making the Strawberry Peach Filling
The balance between the strawberries and peaches is crucial. Adding just the right amount of sweetness and thickening agent ensures a perfect filling.
- Step 1: In a large bowl, combine the sliced peaches and strawberries. Sprinkle the sugar, cornstarch, lemon juice, cinnamon, and vanilla extract over the fruit, and gently toss to coat.
- Step 2: Let the filling sit for 15 minutes. This allows the fruit to release some of its juices, helping you avoid a soggy pie.
- Step 3: Taste the filling to adjust the sweetness. Depending on how ripe your fruit is, you might need a little more sugar or lemon juice.
3. Assembling the Pie
- Step 1: Preheat your oven to 425°F (220°C). Roll out one of the dough disks on a floured surface until it’s about 12 inches in diameter. Carefully transfer it to a 9-inch pie pan.
- Step 2: Spoon the filling into the pie crust, leaving any excess liquid in the bowl. Dot the filling with small pieces of butter for extra richness.
- Step 3: Roll out the second disk of dough and cut it into strips for a lattice top, or leave it whole for a traditional pie crust. Place it on top of the filling, then crimp the edges to seal the pie.
- Step 4: Brush the top crust with the egg white and sprinkle raw sugar over it for a beautiful finish.
- Step 5: Bake the pie at 425°F for 15 minutes, then lower the oven temperature to 375°F (190°C) and bake for an additional 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Tips for the Perfect Strawberry Peach Pie
- Prevent a Soggy Bottom: One common issue with fruit pies is a soggy bottom crust. To avoid this, blind-bake the bottom crust for about 10 minutes before adding the filling. This gives it a head start in crisping up.
- Thickening the Filling: Some recipes use tapioca, while others prefer cornstarch or flour. I recommend using cornstarch for its ability to thicken the filling without altering the flavor or texture.
- Customize Your Pie: While the lattice top looks beautiful, you can also opt for a crumble topping made with butter, flour, and sugar for a more rustic feel.
- Flavor Enhancements: If you’re feeling adventurous, add a splash of almond extract or a pinch of cardamom to the filling for an unexpected twist.
Storage and Freezing
To Store: Keep your pie at room temperature for up to two days, covered loosely with foil or plastic wrap. For longer storage, refrigerate the pie for up to four days.
To Freeze: You can freeze the pie either before or after baking. If freezing an unbaked pie, assemble it, wrap it tightly in plastic wrap and foil, and freeze for up to three months. To bake from frozen, add an extra 10-15 minutes to the baking time.
FAQs
Can I use frozen fruit?
Yes, you can use frozen strawberries and peaches. Just be sure to thaw and drain them before adding to the filling to prevent excess liquid.
How do I know when my pie is done?
The pie is done when the crust is golden brown and the filling is bubbling. Look for bubbling through the lattice or around the edges of the crust.
Can I make this pie ahead of time?
Absolutely! The pie can be baked up to two days in advance. Simply store it at room temperature or in the fridge, and warm it in the oven before serving.
Nutritional Information
| Nutrient | Amount Per Serving (1 Slice) |
|---|---|
| Calories | 480 |
| Total Fat | 26g |
| Saturated Fat | 10g |
| Cholesterol | 35mg |
| Sodium | 260mg |
| Carbohydrates | 58g |
| Fiber | 4g |
| Sugar | 25g |
| Protein | 5g |
Final Thoughts
This Strawberry Peach Pie is the perfect dessert for any occasion, from summer barbecues to cozy family gatherings. Its combination of juicy, flavorful fruits and a buttery, flaky crust will have everyone asking for seconds. Whether you’re new to pie-making or looking for a new recipe to add to your collection, this pie is a must-try. So grab your ingredients, follow the simple steps, and enjoy a slice of homemade perfection!