Peach strawberry pie is a double crust fruit pie full of ripe peaches and summer strawberries with a hint of cinnamon and ginger.
Peach Strawberry Pie
You might think of a peach strawberry pie as a southern specialty and while it certainly is, we have many delicious peach recipes in the Midwest since we can find of fresh peaches here. There are several Midwestern states including Michigan and Missouri that produce peach crops each summer. Luckily, I am able to find plenty of fresh peaches near me to make this summer pie.
This peach strawberry pie is great to make in the late summer months, when peaches are ripe and there are still plenty of fresh strawberries available. Peaches and strawberries make a great flavor combination for this pie since they are both naturally sweet. While you can definitely substitute frozen fruit in this recipe, nothing beats making a pie with fresh, in-season fruit.
How to Make Peach Strawberry Pie
To make this peach strawberry pie, you will need a double pie crust for a 9″ pie. Hate to make pie crust? Try my no-fail pie crust that is really easy to make! Don’t forget you need to allow your pie crust several hours to rest before rolling out, so plan ahead. You can also substitute store bought pie crust if you are in a pinch. You can also substitute frozen fruit for this recipe, but be sure to read the tips below so you don’t have a soggy pie from the extra liquid in the frozen fruit.
Ingredients
1 recipe for a double crust pie crust
4 cups sliced and peeled fresh peaches *
2 cups sliced, quartered fresh strawberries *
2/3 cup granulated sugar, plus additional for sprinkling
2 Tablespoons tapioca flour or cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
2 Tablespoons unsalted butter, cubed
Half and half or heavy cream, for brushing
Instructions
Prepare and roll out the pie pastry; press the bottom crust into a 9” pie plate and trim edges. Prick pastry all over with a fork.
In a large mixing bowl, combine the peaches, strawberries, granulated sugar, tapioca flour or cornstarch, ground cinnamon and ginger. Mix together until the peaches and strawberries are coated.
Pour the mixture into the bottom pie crust, dot with cubed butter. Top the fruit mixture with the remaining pie crust; cut slits in the top crust and crimp edges together. Brush with half and half or heavy cream and then sprinkle with additional granulated sugar. Line the crust with foil or use a pie shield.
Place pie plate on a baking sheet and bake the pie at 375°F for 20-25 minutes* (increase baking time to 50-55 minutes if using frozen fruit). Remove the pie shield or foil and then bake an additional 20 minutes. Cool pie on wire rack.
Tips for Peach Strawberry Pie
- If using frozen fruit, increase the tapioca flour or cornstarch by 1.5x
- Store leftover pie in the refrigerator
- Don’t like strawberries? You can simply omit them and increase the peaches by 2 cups, or substitute another summer berry such as blueberries, raspberries or blackberries.
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Want more pie recipes? Check out these recipes:
Peach Strawberry Pie
Equipment
- 1 9" pie plate
- mixing bowls of various sizes
- pastry brush
- Rolling Pin
- aluminum foil or pie shield
- baking sheet
Ingredients
- 1 recipe for a double crust pie crust
- 4 cups sliced and peeled fresh peaches * can substitute frozen peaches*
- 2 cups sliced quartered fresh strawberries * can substitute frozen strawberries*
- 2/3 cup granulated sugar, plus additional for sprinkling
- 2 Tablespoons tapioca flour or cornstarch
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 2 Tablespoons unsalted butter, cubed
- half and half or heavy cream, for brushing
Instructions
- Prepare and roll out the pie pastry; press the bottom crust into a 9” pie plate and trim edges. Prick pastry all over with a fork.
- In a large mixing bowl, combine the peaches, strawberries, granulated sugar, tapioca flour or cornstarch, ground cinnamon and ginger. Mix together until the peaches and strawberries are coated.
- Pour the mixture into the bottom pie crust, dot with cubed butter. Top the fruit mixture with the remaining pie crust; cut slits in the top crust and crimp edges together.
- Brush with half and half or heavy cream and then sprinkle with additional granulated sugar. Line the crust with aluminum foil or use a pie shield.
- Place pie plate on a baking sheet and bake the pie at 375°F for 20-25 minutes* (increase baking time to 50-55 minutes if using frozen fruit). Remove the pie shield or foil and then bake an additional 20 minutes.
- Cool pie on wire rack.
Notes
- If using frozen fruit, increase the tapioca flour/cornstarch by 1.5x
- Store leftover pie in the refrigerator
- Don’t like strawberries? You can simply omit them and increase the peaches by 2 cups, or substitute another summer berry such as blueberries, raspberries or blackberries.
- Makes 8 large slices, 12 smaller slices
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