Strawberry Peach Pie

ByGaby Dalkin

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Strawberry Peach Pie. It's basically all you need in life. Alright, and maybe a Strawberry Peach Pie Milkshake.

A strawberry peach pie with a lattice top, with a slice cut and placed on a plate on the side, and a bowl with vanilla ice cream scoops on the side.


 

Why I Love This Recipe

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!!

A strawberry peach pie with a lattice top ready to be baked, along with some halved peaches and a bowl of strawberries on the side.

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!! If you are not into the full pie situation, you should totally check out this delicious Mixed Berry Peach Galette.

Ingredients & Substitutions

Mise en place of all ingredients to make strawberry peach pie.
For the Crust:
  • All Purpose Flour
  • Leaf Lard
  • Butter
  • Kosher Salt
  • Ice Water
For the Filling:
  • Peaches
  • Strawberries
  • White Sugar
  • Nutmeg
  • Salt
  • Flour
  • Tapioca
  • Butter
  • Egg White
  • Water

*For a full list of ingredients and instructions please see recipe card below.

How to Make Strawberry Peach Pie

A large glass mixing bowl with all purpose flour, leaf lard, butter and kosher salt to make pie dough along with a small bowl with ice water in it.

Step 1: 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.

A large glass mixing bowl with all purpose flour, leaf lard, butter and kosher salt to make pie dough and ice water stirred in.

Step 2: 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.

A large glass mixing bowl with pie dough being made almost coming together.

Step 3: Divide the dough in half and make two chubby disks about 5 inches across.

Two disks of pie dough of about 5 inches diameter each, wrapped in plastic wrap.

Step 4: 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.

Pie dough rolled out into a large circle.

Step 5: 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.

Rolled out pie dough laid on to a pie pan and pressed in.

Step 6: 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.

A large glass mixing bowl with sliced peaches, strawberries, sugar, nutmeg, salt, flour, and tapioca to make the pie filling.

Step 7: Combine the peaches, strawberries, sugar, nutmeg, salt, flour, and tapioca in a big bowl and gently mix all together.

A pie pan lined with pie dough and filled with the strawberry-peach filling, and then dotted with little pieces of butter.

Step 8: Spoon the filling into pastry in the pie plate (with the dough) and dot with little pieces of butter.

Pie dough rolled out thin and cut into strips about an inch wide.

Step 9: 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.

A pie pan lined with pie dough and filled with the strawberry-peach filling, and sealed on top with a lattice that is made out of pie dough cut intro strips and brushed with egg white wash.

Step 10: 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.

An overhead shot of a strawberry peach pie.

Step 11: 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.

How to Store Strawberry Peach Pie

You can store this pie in the fridge for 3-4 days. When its time to eat, warm it in the oven or leave it out if you prefer eating at room temperature.

How to Freeze Strawberry Peach Pie

You can freeze pie in cling wrap or freezer bags for about 3 months. To thaw, leave it in the fridge overnight and warm it in the oven at 350F till its warmed through to your liking. You can cover it with foil if the top to prevent the top from burning.

Tips & Tricks

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

An overhead shot of strawberries on a wooden table top.

FAQs

Do you peel peaches for this pie?

You can have it either way based on your preference! The skin of peaches is soft enough for it to not be very tough while eating.

How long do I need to chill the dough?

You should try and chill the dough for at least an hour.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

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. 
Print Recipe Pin Recipe Review Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

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
  • â…“ cup white sugar
  • Small pinch of ground nutmeg
  • â…“ 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

Instructions
 

  • 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.

Notes

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

34 Comments

  10. I could eat this entire pie in one sitting! Love all these summer fruits and what better way to enjoy them?

    Reply

  14. yeah, for your most recent conversion - because PIE IS A BEAUTIFUL THING! As is this peach strawberry pie of yours!

    Reply
5 from 2 votes

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