Description
Nothing is better than a flaky, buttery pie filled with warm and sweet strawberries and peaches!
Ingredients
Units
Scale
- 1 pie crust recipe (double crust)*
Filling
- 4 cups peeled and sliced peaches (I used 6 paraguyano peaches. About 550 grams)**
- 2 cups chopped strawberries (250 grams)
- 1/2 lemon, both zest and juice
- 1/2 cup packed brown sugar (100 grams)
- 1/4 cup granulated sugar (50 grams)
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
Top
- 1 egg (or milk), beaten
- 1-2 tablespoon(s) coarse sugar (I use pearl sugar)
Instructions
- Make pie dough as in pie crust recipe. Begin with the filling when you have frozen the unbaked pie crust in the pan (remember to prick it with a fork). Pre-heat oven to 340 fahrenheit (170 celcius).
- Slice peaches in half and peel off the skin. Slice and add to a large bowl along with chopped strawberries***. Toss in the lemon juice and add to a colander. Let this drip for 15 minutes, stir occasionally. This will help the filling not to be too wet.
- In a large bowl, combine all the other ingredients to the filling: lemon zest, both sugars, cornstarch, flour, spices and salt. Combine with the drained fruit.
- Make the top crust***: Roll out to a large circle, about the size of your pie pan. Using a pizza cutter, cut 1 inch strips. Take the pie pan out of the freezer and pour the peach filling into it. Top with the strips of pie crust in a lattice pattern or any pattern you like.
- Lattice pattern: Take every other strip and line your pie pan vertically with at least 1 inch in between each strip. Turn every other strip backwards so we can top it with the other strips. In the other direction, horizontally, add the other half of the strips. Start with one strip at the top. Take the vertical strips back down, and take the other vertical strips up. Add a new horizontal strip. Keep going until the bottom. You should always take the strips that are under the horizontal strips. That way you get the beautiful every-other-lattice pattern.
- Brush egg wash on top and sprinkle with coarse sugar. Bake at the bottom rack in the oven for 40-45 minutes. The last 7 minutes or so I change to the middle rack in the oven and increase temperature to 400 fahrenheit (200 celcius) to get that golden brown top.
- Cool completely in the pan before slicing it. Perfect with a scoop of ice cream.
Notes
** If you are making a 10.5 inch pie, you can add an extra cup of peaches, but no need to adjust anything else. In these photos I use a 10.5 inch pie pan, but only 6 cups total of peaches and strawberries and it’s totally fine, but it may depend on the height of your pan too.
*** See blog post if you want to use frozen peaches and/or make a crumble peach pie.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 45 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 39.2
- Sodium: 201
- Fat: 20.2
- Saturated Fat: 11.8
- Carbohydrates: 74.1
- Fiber: 8.4
- Protein: 6.9
- Cholesterol: 65