Peach Strawberry Pie Recipes

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.

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 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.

STRAWBERRY PEACH EASY PIES

Steps:

• 1. Preheat oven to 350 F. Spray a six muffin pan with non-stick spray.
• 2. Open the crescent rolls.
• 3. Separate the individual rolls.
• 4. Cut to cover the bottom of each muffin holder; doing your best to come up the sides a bit (use 3/4 of the dough for this).
• 5. Add 1 tablespoon of mascarpone cheese to each tin.
• 6. Add 1 tablespoon of strawberry jam to each tin (if you don't have strawberry jam, use whatever kind of jam you have!).
• 7. Chop up the peach (I used a grilled peach because it was leftover from last night's dinner! But a canned peach would be just as good...or substitute with whatever fruit you have on hand).
• 8. Place into the muffin tin.
• 9. Use the remaining 1/4 of the dough to crisscross the top of each pie.
• 10. Put 1/2 tablespoon butter on the top of each pie.
• 11. Sprinkle with some brown sugar.
• 12. Bake for 10 minutes or until golden on top.
• 13. Let cool five minutes because the fruit is really hot! Serve with ice cream or whipped cream! Enjoy!

STRAWBERRY PEACH PIE

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

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.