Strawberry peach pie is summer nestled in a buttery crust. Those flaky, buttery layers combined with the sweetness from the peaches and strawberries, and the warmth from the cinnamon and brown sugar, this is a match made in heaven. Pies may have endless possibilities, but this is one of my favorites – along with a classic blueberry pie!
This is definitely one of my favorite ways to eat peaches. And even though I love to make things with peaches, this is actually my first peach recipe uploaded! I have several in the works, and in a few weeks you will see a savory one too (update: grilled peach and bacon salad is now live!). In the meanwhile, enjoy my best peach pie!
Strawberry is also quite versatile, and I use it both in savory dishes like this arugula summer salad, and breakfast dishes like these strawberry scones or strawberry rhubarb oatmeal bars. For a showstopping dessert, I recommend this fresh strawberry cake with lemon curd. I think you simply cannot go wrong with strawberries, and they work beautifully with tart fruit like rhubarb, but also sweet fruit like peaches.
Freezing peaches for pie filling
Freezing peaches is easy peachy (gosh, bear with me). But don’t think you can freeze whole peaches, because you will never end up actually using those. I froze whole rhubarb stalks a few years ago, and yeah, they are still there. Too big for smoothies, and just an unpractical shape for pretty much anything.
However, if you slice the peaches, or cube them if you prefer. The world is your oyster. There are a ton of things that can work with frozen fruits, for example this cherry sauce or blackberry syrup. Smoothies of course, but also pie fillings.
Add sliced peaches on a baking tray or a large plate and place it the freezer. Once the peaches are frozen, about a couple of hours, you can add them to freezer-safe zip-lock bags. Write the date on them, so you know how old things are in your freezer. I’d say frozen peaches can last up to two years in the freezer.
People say 8-12 months, but that has not been my experience at all. Especially not with berries. Many years, no, but up to two should be fine. But anyway, now that you have this perfect peach pie recipe you would want to use them pretty soon!
Using frozen peaches
So if you were to use frozen peaches, you can thaw the fruit (no need to drain, but you can if you want to). You can use the fruit when it is roughly 50F (10C). Frozen peaches may make the pie filling look juicier, but it actually has the same amount of water as fresh peaches. It will turn out a little more jammier though, and if you don’t like that, I recommend opting for the fresh version below.
When using partly thawed fruit, you may need to increase the baking time with about 10-15 extra minutes. This will not be needed if you have thawed it all the way to room temperature. If that is the case though, you may want to cover the pie loosely with aluminum foil if you think it is starting to brown too much.
What about canned peaches?
Nope. Canned peaches are like cursing in my food church. Don’t do it. They are too sweet, meaning you can’t use brown sugar and brown sugar is superior in this recipe. Canned peaches are better served with ice cream.
Peach crumble pie with just one crust
You can use this recipe with just one crust. That was how I was originally planning to serve you this recipe anyway. The first steps will be exactly the same; have one pie crust in the pan, fill with the strawberry peach filling and then only the top is different.
Instead of the second crust in lattice pattern, these are the ingredients and steps:
- 1/3 cup melted butter (75g)
- 1 cup flour (125g)
- 1/3 cup packed brown sugar (85g)
- Pinch salt and cinnamon, if desired.
Combine melted butter with the other ingredients until it resembles wet sand. Pour it onto a baking sheet/plate to let dry for about 15 minutes. Then you can sprinkle it over the pie and bake at 170C for 40-45 minutes. If it browns too quickly, cover loosely with aluminum foil.
The reason why I didn’t share this version only, is simply because the crumble top doesn’t always turn out so pretty. I am that shallow. However, in the comfort of my own home, I’d gladly devour this version as well. And I mean, it’s not ugly by any means, I just loveee a lattice top pie!
How to lattice a pie top crust
To make a lattice pie top you will need a double pie crust. One part for the bottom pie, and the other for the top. It’s easy to make a lattice top, but somehow it’s a little difficult to explain! So I hope the photos will help a bit here.
Roll out the dough to a large round shape, larger than the pie itself. I like to use a large plate and cut the dough around it to make it perfectly round. Take a pizza cutter and cut 1 inch strips of the dough. Now take every other strip and place with 1 inch distance from each other, vertically, on top of the pie.
(Disregard the numbers on the photos, I originally had a different plan for the butter pie crust recipe and this pie recipe. Imagine they start at 1!)
This is when the latticing begins. Take every other of the strips on the pie and turn them the other way, leaning outwards from the pie. Take a new strip and place over half of the strips and take the strips you pulled away, over this strip. First lattice complete.
For the next, take the other half of the strips, the ones that are now under the horizontal strip, and turn them backwards. Add a new horizontal strip and put the vertical strips back down. Continue to do this, always taking the strips that are under the horizontal strip, backwards and topping with a new strip.
I know this is terribly explained, but give it a try and soon you’ll see what I mean!
How to make it
Last but not least, how I make this pie with fresh fruit and a double crust. This is not a recipe for the pie crust, as that is a different blog post. Take the pie crust into the pie pan and freeze as instructed and continue with this recipe once you have a frozen, ubaked pie crust.
For the strawberry peach filling, peel and slice the peaches and quarter the strawberries and combine with lemon juice. Add to a colander and let it drip for 15 minutes, stirring occasionally. This will help the filling not to be too wet and oozing all over the place.
In a small bowl, mix together the other ingredients: lemon zest, both sugars, cornstarch, flour, spices and salt. Mix with the drained fruit. Take the pan with the pie crust out of the freezer and fill with the peach filling. Top either with crumb topping above or lattice top as poorly explained above.
Brush with egg wash and sprinkle with coarse sugar (if using a double crust). Bake at the bottom rack in the oven for about 45 minutes. The last 7 minutes I change to the middle rack and increase the temperature to 400F (200C) to get that golden brown top.
Cool completely in the pan before slicing it. At least 2 hours. I know, the wait is a pain, but it’s so worth it to get that beautiful, clean slice of fresh peach pie! Perfect with a scoop of ice cream. Enjoy!
Did you like this recipe? Here are more summer treats I think you would like:
- Classic mojito
- Hibiscus iced tea
- Grilled harissa chicken and pineapple salad
- Vietnamese summer rolls
- Lemon sorbet
- Elderflower cordial
I’d love to hear your thoughts. Comment below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later! To make sure you’re never missing another recipe, please feel free to subscribe to my newsletter. As a thanks you will receive a free e-cookbook Travels Through the Seasons, with many delicious recipes from around the world that suit different seasons of the year.
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