2/3cupgranulated sugar,plus additional for sprinkling
2Tablespoonstapioca flour or cornstarch
¼teaspoonground cinnamon
¼teaspoonground ginger
2Tablespoonsunsalted 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.