Strawberry Peach Pie

Jump to Recipe

Strawberry Peach Pie. It's basically all you need in life.

Strawberry Peach Pie from (@whatsgabycookin)


I have a confession to make you guys. Up until about a year ago I didn't like pie. Whaaaaat. Who am I? It was the last little shred of me being a picky eater. But that all changed and I have Matt + Adam to thank! You see, when 2 of your best friends have you over for dinner on a regular basis and they are obsessed with pie, you pretty much can bet that it's going to make an appearance at every dinner party. The first time I was like, oh no, I'm good with no dessert. The second time, I had a little slice but I was being a brat and didn't eat it all. By the third time I was shoveling it into my face and couldn't get enough!! Adam makes a pie like no one else. The crust is perfect. The fillings are always farmers market fresh AND seeing as how he's a food stylist extraordinary, you can bet that they are always insta-friendly. He learned from the pie goddess herself - Kate McDermott and if you're reading this Kate... THANK YOU!!

Strawberry Peach Pie Prep from (@whatsgabycookin)

So I'm officially over my pie aversion and I'm on the pie train. So in honor of posting my first REAL pie recipe, complete with an actual crust and lattice topping, we're making a Strawberry Peach Pie. It's quite possibly the best summer dessert and once you make it you will know why!! Stay tuned because on Friday we're getting even more crazy with pie!!

Strawberry Pie Prep from (@whatsgabycookin)

Strawberry Peach Pie

Author: Gaby Dalkin
5 from 2 votes
In honor of posting my first REAL pie recipe, complete with an actual crust and lattice topping, we’re making a Strawberry Peach Pie. 
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 servings


For the Crust:

  • 2 ½ cups all purpose
  • 8 tablespoons of leaf lard cut into various small pieces pea to walnut size
  • 8 tablespoons good quality butter, cut into various small pieces pea to walnut size
  • ½ teaspoon kosher salt
  • 6-8 Tablespoons of ice water

For the Filling:

  • 1 recipe for double crust pastry above
  • 5 cups peaches sliced
  • 2 cups strawberries green parts removed
  • cup white sugar
  • Small pinch of ground nutmeg
  • teaspoon salt
  • ½ cup flour
  • ¾ tablespoon quick cooking tapioca
  • 2 teaspoons butter for dotting
  • 1 egg white mixed with 1 tablespoon of water
  • Extra sugar for sprinkling on top of unbaked pie


  • 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.


You can always do a solid crust on top - just make slits for steam to escape.

Nutrition Information

Calories: 483kcal | Carbohydrates: 58g | Protein: 6g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 2g | Cholesterol: 33mg | Sodium: 361mg | Potassium: 233mg | Fiber: 3g | Sugar: 18g | Vitamin A: 699IU | Vitamin C: 25mg | Calcium: 21mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking


  1. 5 stars
    I'm a little late in seeing this but WOW it looks great! It was great having Matt and Adam at the baking counter and I'm so happy you were able to taste the results.

  2. 5 stars
    Delicious pie! Perfect balance concerning sweetness. I don’t like overly sweet pies and this is a great summer dessert. I substituted the tapioca for arrowroot, came out great!

    1. those retain a bit more water so it wouldn't convert exactly. If you do frozen, I'd let the fruit thaw entirely and blot it dry before using

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating