There’s something magical about a homemade strawberry peach pie—the way the warm, bubbling fruit filling melds together, the crisp yet buttery crust that shatters with each bite, and the comforting aroma that fills your kitchen as it bakes. This pie is the perfect dessert for summer gatherings, cozy family dinners, or simply a sweet treat to enjoy on a quiet afternoon.
Strawberries and peaches are a dream team when it comes to flavor. The natural sweetness of ripe peaches balances beautifully with the tart, juicy strawberries, creating a filling that’s both vibrant and luscious. Whether you pick your fruit fresh from the farmer’s market or use what’s already in your kitchen, this pie is a delightful way to celebrate the season.
If you love classic fruit pies but want something a little different from the usual apple or blueberry, this strawberry peach pie will be a new favorite. The combination of soft, syrupy fruit with a golden, flaky crust makes every bite irresistible. Plus, it’s surprisingly easy to make, even if you’re not a pro at baking pies. Let’s get started!
Why You’ll Love This Recipe
- Perfect for summer – This pie captures the essence of warm-weather fruits in every bite.
- Simple ingredients – No complicated ingredients, just fresh fruit, sugar, and a few pantry staples.
- Make-ahead friendly – You can prepare the dough in advance, making it great for busy days.
- Customizable – Add a hint of cinnamon or a splash of vanilla to make it your own.
- Absolutely delicious – The sweet, juicy filling and flaky crust are a match made in dessert heaven.
Ingredients You’ll Need
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 tablespoon sugar
- 6-8 tablespoons ice water
For the Filling:
- 3 cups sliced fresh peaches (peeled)
- 2 cups sliced fresh strawberries
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
For the Topping:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for a golden, crunchy crust)
How to Make Strawberry Peach Pie
Making this pie is simpler than it looks! Follow these step-by-step instructions, and you’ll have a beautiful, homemade fruit pie in no time.
Step 1: Prepare the Pie Dough
If you’re making a homemade pie crust, start by mixing flour, salt, and sugar in a large bowl. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add ice water, a little at a time, until the dough comes together.
Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes. This helps keep the butter cold and ensures a flaky crust when baked.
If you’re using store-bought pie crust, let it sit at room temperature for about 10 minutes before rolling it out.
Step 2: Prepare the Filling
While the dough chills, prepare your filling. In a large bowl, combine the sliced peaches and strawberries. Sprinkle with sugar, cornstarch, lemon juice, vanilla extract, and cinnamon (if using). Toss everything together until the fruit is evenly coated.
Let the mixture sit for about 15 minutes to allow the juices to release. This helps create that delicious, syrupy filling.
Step 3: Roll Out the Dough & Assemble
Preheat your oven to 375°F (190°C).
Roll out one of the pie dough discs on a lightly floured surface until it’s large enough to fit your pie dish. Gently press it into the dish, trimming any excess overhang.
Pour the prepared fruit filling into the crust, spreading it evenly.
Roll out the second pie dough disc and place it over the top. You can either leave it whole with a few slits for ventilation or cut it into strips for a beautiful lattice design. Seal the edges by crimping them with your fingers or a fork.
Brush the top crust with the beaten egg and sprinkle with coarse sugar for extra crunch.
Step 4: Bake to Golden Perfection
Place the pie on a baking sheet (to catch any spills) and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
If the edges start browning too quickly, loosely cover them with foil halfway through baking.
Step 5: Let It Cool & Serve
Once baked, let the pie cool for at least 2 hours before slicing. This allows the filling to thicken properly.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat!
Helpful Tips for the Best Strawberry Peach Pie
- Use ripe, but firm fruit – Overripe peaches or strawberries can make the filling too watery.
- Chill the dough – Cold butter in the dough is key to a flaky crust.
- Avoid a soggy bottom – Sprinkling a little cornstarch or flour on the bottom crust helps absorb excess moisture.
- Let the pie cool completely – This helps the filling set, so it doesn’t run when sliced.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Peeling Peaches Easily: To easily peel peaches, blanch them in boiling water for 30 seconds, then transfer them to an ice bath. The skins will slide right off!
- Preventing a Watery Pie: Let the fruit sit with sugar and cornstarch for 15 minutes before assembling. This helps thicken the juices before baking.
- Lattice Crust Alternative: If you’re short on time, a full top crust with slits works just as well. Just make sure to vent the steam so the filling can bubble properly.
- Serving Suggestion: This pie tastes incredible warm with vanilla ice cream or fresh whipped cream.
- Make It Gluten-Free: Swap the all-purpose flour with a gluten-free 1:1 baking flour for a gluten-free pie crust.
- Add Extra Flavor: A pinch of nutmeg or a drizzle of honey in the filling can add an extra layer of flavor.
Storage Instructions
Refrigerating:
Store leftover pie covered in the refrigerator for up to 4 days. The crust will soften slightly, but it will still taste delicious!
Freezing:
You can freeze the unbaked pie for up to 3 months. Simply wrap it tightly in plastic wrap and aluminum foil. When ready to bake, place it straight into the oven and add an extra 15-20 minutes to the baking time.
For a baked pie, let it cool completely before wrapping and freezing. Thaw overnight in the fridge and warm in the oven before serving.
Frequently Asked Questions
Can I use frozen fruit?
Yes! If using frozen fruit, do not thaw before mixing it into the filling. Add an extra 5-10 minutes to the baking time.
Can I make this pie ahead of time?
Absolutely! You can prepare the dough and filling separately a day in advance, then assemble and bake when ready.
What if my filling is too runny?
Make sure to let the pie cool completely before slicing. If it’s still too runny, next time, try adding an extra tablespoon of cornstarch.
Related Recipes
If you loved this Strawberry Peach Pie, here are more fruity desserts to try:
Final Thoughts
This strawberry peach pie is the perfect way to showcase fresh summer fruit in a dessert that’s both beautiful and delicious. Whether you’re baking for a special occasion or just because you love a good homemade pie, this recipe is a guaranteed crowd-pleaser.
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Strawberry Peach Pie
Description
There’s something magical about a homemade strawberry peach pie—the way the warm, bubbling fruit filling melds together, the crisp yet buttery crust that shatters with each bite, and the comforting aroma that fills your kitchen as it bakes. This pie is the perfect dessert for summer gatherings, cozy family dinners, or simply a sweet treat to enjoy on a quiet afternoon.
Strawberries and peaches are a dream team when it comes to flavor. The natural sweetness of ripe peaches balances beautifully with the tart, juicy strawberries, creating a filling that’s both vibrant and luscious. Whether you pick your fruit fresh from the farmer’s market or use what’s already in your kitchen, this pie is a delightful way to celebrate the season.
If you love classic fruit pies but want something a little different from the usual apple or blueberry, this strawberry peach pie will be a new favorite. The combination of soft, syrupy fruit with a golden, flaky crust makes every bite irresistible. Plus, it’s surprisingly easy to make, even if you’re not a pro at baking pies. Let’s get started!
Ingredients
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 tablespoon sugar
- 6–8 tablespoons ice water
For the Filling:
- 3 cups sliced fresh peaches (peeled)
- 2 cups sliced fresh strawberries
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
For the Topping:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for a golden, crunchy crust)
Instructions
If you’re making a homemade pie crust, start by mixing flour, salt, and sugar in a large bowl. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add ice water, a little at a time, until the dough comes together.
Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes. This helps keep the butter cold and ensures a flaky crust when baked.
If you’re using store-bought pie crust, let it sit at room temperature for about 10 minutes before rolling it out.
While the dough chills, prepare your filling. In a large bowl, combine the sliced peaches and strawberries. Sprinkle with sugar, cornstarch, lemon juice, vanilla extract, and cinnamon (if using). Toss everything together until the fruit is evenly coated.
Let the mixture sit for about 15 minutes to allow the juices to release. This helps create that delicious, syrupy filling.
Preheat your oven to 375°F (190°C).
Roll out one of the pie dough discs on a lightly floured surface until it’s large enough to fit your pie dish. Gently press it into the dish, trimming any excess overhang.
Pour the prepared fruit filling into the crust, spreading it evenly.
Roll out the second pie dough disc and place it over the top. You can either leave it whole with a few slits for ventilation or cut it into strips for a beautiful lattice design. Seal the edges by crimping them with your fingers or a fork.
Brush the top crust with the beaten egg and sprinkle with coarse sugar for extra crunch.
Place the pie on a baking sheet (to catch any spills) and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
If the edges start browning too quickly, loosely cover them with foil halfway through baking.
Once baked, let the pie cool for at least 2 hours before slicing. This allows the filling to thicken properly.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat!
Notes
- Peeling Peaches Easily: To easily peel peaches, blanch them in boiling water for 30 seconds, then transfer them to an ice bath. The skins will slide right off!
- Preventing a Watery Pie: Let the fruit sit with sugar and cornstarch for 15 minutes before assembling. This helps thicken the juices before baking.
- Lattice Crust Alternative: If you’re short on time, a full top crust with slits works just as well. Just make sure to vent the steam so the filling can bubble properly.
- Serving Suggestion: This pie tastes incredible warm with vanilla ice cream or fresh whipped cream.
- Make It Gluten-Free: Swap the all-purpose flour with a gluten-free 1:1 baking flour for a gluten-free pie crust.
- Add Extra Flavor: A pinch of nutmeg or a drizzle of honey in the filling can add an extra layer of flavor.