Strawberry Peach Pie Recipes

STRAWBERRY PEACH PIE

Steps:

• Combine all dough ingredients except the ice water in a large bowl. With clean hands, blend the mixture together until it looks like coarse meal with some lumps in it.
• Sprinkle ice water over mixture and stir lightly with a fork. Squeeze a handful of dough together. If it doesn?t keep together, add a bit more water.
• Divide the dough in half and make two chubby disks about 5 inches across. Wrap the disks separately in plastic wrap and chill for about an hour. Once chilled, take out one disk and put it on a well floured board. Sprinkle some flour onto the top of the disk. Thump the disk with your rolling pin several times. Turn it over and thump the other side. Sprinkle more flour onto the top of the crust if needed to keep the pin from sticking and roll the crust out from the center in all directions.
• When it is an inch or so larger than your pie pan, fold the dough over the top of the pin and lay it in the pie pan carefully.
• Combine the peaches, strawberries, sugar, nutmeg, salt, flour, and tapioca in a big bowl and gently mix all together. Spoon the filling into pastry in the pie plate (with the dough) and dot with little pieces of butter.
• To make a lattice, once the dough is rolled out, cut strips of dough and then weave them into a lattice on top. Trim any excess dough from the edges and crimp the sides of the 2 pieces of dough together
• Brush crust with some egg white wash and sprinkle evenly and lightly with 1-2 teaspoons of sugar. Place pie in refrigerator to chill while oven is preheating to 425° F.
• Bake at 425° F on the middle rack for 20 minutes. Reduce heat to 350°F and bake for 35 minutes more or until done. You should see steady bubbling and steaming coming through the lattice or vents when it is done. Let cool before serving.

JUICY PEACH & STRAWBERRY CRUMB PIE

Steps:

• Preheat oven to 375°. Unroll pie crust into a 9-in. pie plate; flute edge. In a large bowl, combine peaches, strawberries and lemon juice. In a small bowl, mix sugar, cornstarch and basil. Add to fruit and toss gently to coat. Transfer to crust., In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place pie on a foil-lined baking pan., Bake on a lower oven rack until topping is golden brown and filling is bubbly, 45-55 minutes. Cool on a wire rack.

PEACH STRAWBERRY PIE

Steps:

• In a large bowl, beat the cream cheese, sugar and milk until smooth. Spread over the bottom and up the sides of the crust. , Cut peach slices in half if desired. Arrange over cream cheese. Combine strawberries and glaze; spoon over peaches. Refrigerate for up to 4 hours before serving.

PEACH AND STRAWBERRY CRUMBLE

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
• For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.
• For the topping: In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.
• Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.

PEACH-A-BERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
• Bake 45 minutes in the preheated oven, until crust is golden brown.

SUMMER IS HERE TRIPLE BERRY PEACH PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a 9 inch pie plate with half of the dough and brush with half of the beaten egg white.
• Combine the sliced peaches, strawberries, blueberries, and raspberries in a large bowl; set aside. Mix the flour, cornstarch, brown sugar, 1/2 cup white sugar, 2 teaspoons cinnamon, and nutmeg together. Gently fold the flour mixture into the fruit, taking care not to crush the berries. Transfer the fruit mixture into the pastry-lined pie plate. The filling will be piled high but will cook down. Dot with butter.
• Top the filled pie with a lattice crust or a full top crust (cut decorative slits in the crust to allow steam to escape). Brush the top crust or lattice with the remaining egg white. Combine 1 teaspoon cinnamon and 1 tablespoon sugar and sprinkle the mixture on the crust. Place the pie on a baking sheet to catch drips.
• Bake the pie until the crust is golden brown and the filling is bubbly, 45 to 60 minutes. Turn off the oven and let the pie set for 30 minutes; transfer to a cooling rack. The filling will be loose if served warm, but will tighten up when the pie is completely cooled.

STRAWBERRY OR PEACH PIE

Steps:

• Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm.
• Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half.

STRAWBERRY PEACH PIE

Steps:

• In a mixing bowl, beat cream cheese, sugar, and milk until smooth.
• Spread over the bottom and up the sides of the crust.
• Cut peach slices in half and arrange over cream cheese.
• Combine the strawberries and glaze and spoon over peaches.
• Refrigerate up to 4 hours before serving.