Easy Strawberry Peach Pie Recipe

There's something magical about summer fruit that just makes everything better. When strawberries and peaches are at their peak ripeness, combining them in an easy strawberry peach pie feels like capturing sunshine in a dish. This recipe has become my go-to when I want to impress without the stress it's forgiving enough for busy weeknight desserts but beautiful enough for special occasions.

I still remember the first time I made this pie. My neighbor had dropped off a basket of the most gorgeous peaches, and I had strawberries sitting on my counter that needed to be used. Sometimes the best recipes happen when you're just trying to use up what you have! The combination was so perfect that it's now a summer staple in my kitchen.

Jump To Recipe

• Why You'll Love This Easy Strawberry Peach Pie
• Ingredients You'll Need
• Step-by-Step Instructions
• Pro Tips for Perfect Results
• Serving and Storage
• Frequently Asked Questions
• Strawberry Peach Pie

Why You'll Love This Easy Strawberry Peach Pie

This isn't just another fruit pie it's your ticket to becoming the dessert hero at every gathering. The natural sweetness of ripe peaches balances beautifully with the slight tartness of strawberries, while the golden, flaky crust provides the perfect contrast. What makes this recipe truly special is how adaptable it is. Whether you want a classic double-crust pie or prefer a strawberry peach pie with crumble top, this foundation works for everything.

The filling strikes that perfect balance between juicy and set no more soggy bottoms or runaway fruit juices! I've tested this recipe more times than I can count (my family wasn't complaining), and it delivers consistent, delicious results every single time.

Ingredients You'll Need

the Pie Crust:

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup cold unsalted butter, cubed
• 6-8 tablespoons ice water

For the Strawberry Peach Filling:

• 4 cups fresh peaches, peeled and sliced
• 2 cups fresh strawberries, hulled and halved
• ¾ cup granulated sugar
• ¼ cup cornstarch
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons butter, cut into small pieces

For Assembly:

• 1 large egg, beaten (for egg wash)
• 1 tablespoon coarse sugar for sprinkling

Step-by-Step Instructions

Make the Pie Crust:

Start with your pie crust because it needs time to chill. In a large bowl, whisk together flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.

Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Don't overwork it a few dry spots are totally fine! Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Filling:

While your dough chills, prep your fruit. In a large bowl, gently combine sliced peaches and strawberries. In a separate small bowl, whisk together sugar, cornstarch, cinnamon, and salt. Sprinkle this mixture over the fruit, then add lemon juice and vanilla. Toss everything together until the fruit is evenly coated. Let this sit for about 15 minutes you'll notice the fruit starts releasing its natural juices, which is exactly what we want.

Assemble Your Pie:

Preheat your oven to 425°F. Roll out one disc of dough on a lightly floured surface until it's about 12 inches in diameter. Transfer to a 9-inch pie pan, letting the excess hang over the edges. Don't trim yet!

Pour the fruit mixture into the prepared crust and dot with butter pieces. Roll out the second disc of dough and place it over the filling. Trim both crusts to leave about a 1-inch overhang, then fold the top crust under the bottom crust edge and crimp decoratively.

Cut several vents in the top crust I like to make a few small slashes or even cut out little shapes with mini cookie cutters. Brush the entire top with beaten egg and sprinkle with coarse sugar.

Bake to Golden Perfection:

Place the pie on a baking sheet (trust me on this it catches any bubble-over) and bake for 20 minutes at 425°F. Reduce temperature to 375°F and continue baking for 35-45 minutes, until the crust is golden brown and the filling is bubbling.

If the edges start browning too quickly, cover them with foil strips. The pie is done when you can see the filling actively bubbling through the vents.

Pro Tips for Perfect Results

Fruit Selection Matters: Choose peaches that give slightly to gentle pressure but aren't mushy. For strawberries, look for bright red berries that smell sweet if they don't smell like much, they won't taste like much either.

Prevent Soggy Bottoms: I always bake my pies on the lowest oven rack for the first 20 minutes. This helps the bottom crust get a head start on crisping up. Also, that cornstarch in the filling isn't just there for fun it absorbs excess fruit juices and prevents a watery mess.

Make-Ahead Magic: You can prepare this pie completely and freeze it unbaked for up to 3 months. Just add an extra 15-20 minutes to the baking time if baking from frozen. It's like having summer in your freezer!

Crumble Top Variation: For a strawberry peach cobbler vibe, skip the top crust and make a simple crumble with ½ cup flour, ½ cup brown sugar, ¼ cup cold butter, and a pinch of cinnamon. Sprinkle over the fruit and bake as directed.

Serving and Storage

Let your pie cool for at least 3 hours before slicing I know it's torture, but this cooling time lets the filling set up properly. Serve with vanilla ice cream, fresh whipped cream, or just enjoy it plain. Each bite should give you that perfect balance of sweet, tart, and buttery crust.

Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can even freeze leftover slices for up to 3 months just thaw them in the fridge overnight and enjoy cold or warm them gently in the oven.

This recipe also works beautifully as a strawberry peach tart if you prefer something a bit more elegant. Simply use a tart pan instead of a pie pan and adjust the baking time accordingly.

Frequently Asked Questions

Whether you're making this for a summer barbecue or just because Tuesday deserves something special, this easy strawberry peach pie delivers every time. There's something so satisfying about pulling a golden, bubbling pie from the oven it fills your kitchen with the most incredible aroma and makes everyone suddenly appear asking when it'll be ready. That's the real magic of homemade pie: it brings people together around your table, and honestly, isn't that the best part of cooking?

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