Best Peach Strawberry Pie Recipes

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JUICY PEACH & STRAWBERRY CRUMB PIE



Juicy Peach & Strawberry Crumb Pie image

You've had peach pie and strawberry pie, and maybe even peach-strawberry pie. But throw in some garden-fresh basil and you're in for a real treat. Try it. -Lindsay Sprunk, Noblesville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
3-1/2 cups sliced peeled peaches (about 4 medium)
2-1/2 cups sliced fresh strawberries
2 tablespoons lemon juice
3/4 cup sugar
1/4 cup cornstarch
2 tablespoons minced fresh basil
3/4 cup all-purpose flour
1/2 cup packed brown sugar
6 tablespoons cold butter

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.

Nutrition Facts : Calories 424 calories, Fat 16g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 174mg sodium, Carbohydrate 69g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.

STRAWBERRY BLUEBERRY PEACH CRUMBLE PIE



STRAWBERRY BLUEBERRY PEACH CRUMBLE PIE image

Categories     Fruit     Dessert     Bake     Summer

Yield 8-10 people

Number Of Ingredients 13

Ingredients
1 unroll & fill piecrust
3 large ripe peaches
1 pint blueberries
1 quart strawberries
3 heaping tablespoons King Arthur Signature Secrets or flour
3 heaping tablespoons granulated sugar
Crumble Topping
1 cup all-purpose flour
½ cup packed light brown sugar
¼ cup granulated sugar
pinch of salt
1 stick cold unsalted butter

Steps:

  • Instructions Preheat your oven to 450˚. Unroll the piecrust & roll out to a slightly larger diameter. Gently place the piecrust in a large pie dish or quiche dish, fitting the piecrust to the pan or dish. Immerse the peaches in hot or boiling water for 3-5 minutes, which will allow the skins to easily peel away from the fruit. Thinly slice the peaches & overlap the slices in the crust. Chop a few peach slices in the center of the crust. Sprinkle a tablespoon each Signature Secrets & sugar over the peaches. Sprinkle the blueberries over the peaches, removing any leaves, stems or yucky berries along the way. Sprinkle a second tablespoon of Signature Secrets & sugar over the blueberries. Hull the strawberries. Slice the larger berries in half, then layer the strawberries over the blueberries. Sprinkle the last tablespoon each Signature Secrets & sugar over the strawberries. Refrigerate the pie while you make the crumble topping. For the crumble topping, cut the butter into 12 slices, then cut each slice into 4 cubes. Place the cubes into a food processor, & add the remaining ingredients (a). Process until all ingredients have been incorporated (b). Crumble the crumble topping over the fruit (c). Bake the crumble pie for 15 min at 450˚, then reduce the temperature to 350˚ & bake for an additional 50-60 minutes. The crumble topping should be nicely browned & the fruit juices should be bubbling. Let the pie cool completely before serving. Serve with vanilla ice cream or whipped cream.

PEACH STRAWBERRY PIE



Peach Strawberry Pie image

A prepared graham cracker crust features lovely layers of sweetened cream cheese, canned peaches and glazed strawberries.-Judy Long, Limestone, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6-8 servings.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 tablespoon milk
1 graham cracker crust (9 inches)
1 can (15-1/4 ounces) sliced peaches, well drained
3 cups sliced fresh strawberries
1 carton (16 ounces) strawberry glaze

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.

Nutrition Facts : Calories 344 calories, Fat 15g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 268mg sodium, Carbohydrate 47g carbohydrate (41g sugars, Fiber 2g fiber), Protein 4g protein.

JUICY PEACH & STRAWBERRY CRUMB PIE



Juicy Peach & Strawberry Crumb Pie image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Pies

Number Of Ingredients 10

1 - sheet refrigerated pie pastry
3 1/2 cup(s) sliced peeled peaches (about 4 medium)
2 1/2 cup(s) sliced fresh strawberries
2 tablespoon(s) lemon juice
3/4 cup(s) sugar
1/4 can(s) cornstarch
2 tablespoon(s) minced fresh basil
3/4 cup(s) all-purpose flour
1/2 cup(s) packed brown sugar
6 tablespoon(s) cold butter

Steps:

  • Preheat oven to 375°. Unroll pastry sheet 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 45-55 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack.

STRAWBERRY PEACH PIE



STRAWBERRY PEACH PIE image

Strawberry Short Cake is a great Dessert, but this Strawberry Peach Pie is better. It is best with vanilla ice cream on top.

Provided by Eddie Jordan

Categories     Fruit Desserts

Time 50m

Number Of Ingredients 9

pastry for 2 crust pie
1 1/2 c frozen strawberries
1 1/2 c frozen sliced peaches
1/2 c strawberry juice
1/2 c peach juice
3 Tbsp sugar
2 1/2 Tbsp quick-cooking tapioca
1 1/2 Tbsp cornstarch
1 tsp lemon juice

Steps:

  • 1. Thaw the fruit until most of the has disappeared.
  • 2. Drain off the juices and measure, then stir into mixture of sugar, tapioca, and cornstarch in saucepan. Heat rapidly until thickening is complete, Boiling is not necessary.Set aside to cool.
  • 3. Add fruit and lemon juice to cooled, thickened juice.
  • 4. Pour filling into pastry lined 9" pie pan. Cuts vents in top crust, cover pie seal and flute edge.
  • 5. Bake in 425 degree oven for 30 to 35 minutes, or until nicely browned. Makes 1 9" pie

STRAWBERRY PEACH PIE



Strawberry Peach Pie image

I love this pie! There is nothing tastier in the summer! I've never bought the store bought strawberry glaze. I followed the recipe from Joy of Cooking that calls for 3 c hulled and crushed strawberries. Strain and then add 1/3 c sugar, 1 tbsp lemon juice, 1 tbsp cornstarch (red food coloring if desired--I leave it out, but it does mean the pie is pink without it). Cook all ingredients over low heat until thick/transparent and cool. For the crust, I'll use a storebought one or make my own. This recipe is from Better Homes and Gardens.

Provided by AmyZoe

Categories     Pie

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 7

8 ounces cream cheese
1/4 cup sugar
1 tablespoon milk
9 inches graham cracker crust
15 1/4 ounces sliced sliced peaches, drained or 15 1/4 ounces fresh peaches
3 cups sliced fresh strawberries
16 ounces strawberry glaze

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.

Nutrition Facts : Calories 308.5, Fat 17.5, SaturatedFat 7.1, Cholesterol 31.5, Sodium 263.5, Carbohydrate 36.3, Fiber 2.4, Sugar 25.8, Protein 3.9

STRAWBERRY OR PEACH PIE



Strawberry or Peach Pie image

There's plenty of sweet berry flavor in this refreshing dessert. Made with sugar-free gelatin and a graham cracker crust, the summery pie is easy to fix and attractive enough to serve to guests. You can substitute fresh peaches and peach gelatin. Recipe Source: TOH

Provided by Ceezie

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

2 pints fresh strawberries, hulled
2 tablespoons cornstarch
1 1/2 cups cold water
1 (1/3 ounce) package sugar-free strawberry gelatin
3 tablespoons sugar
1 reduced fat graham cracker crust (8 inches)
2 cups reduced-fat whipped topping

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.

Nutrition Facts : Calories 98.6, Fat 2.7, SaturatedFat 2.1, Cholesterol 0.4, Sodium 25.1, Carbohydrate 18.7, Fiber 1.8, Sugar 13.5, Protein 1.3

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