Peach-Strawberry Pie Recipe

Summer brings such a delight of fruits, and I love combining them in ways that allow you to enjoy the different flavors, such as peach and strawberry.

The colors of the fruit are also complimentary and look luscious on the table.

As for the top crust, use any crust you prefer—whole, lattice, or pie crust art of your choice!


9-inch unbaked pie crust, plus extra crust for top crust or pie crust art

3 cups peaches, peeled and sliced

3 cups strawberries, washed and sliced

1 cup sugar

1/2 cup flour


Preheat oven to 425°F.

Peel and slice the peaches and place in a large bowl. Wash, hull, and slice the strawberries and place in a separate bowl.

Mix 1/2 cup sugar with 1/4 cup flour and add to the peaches and stir. 

Mix remaining 1/2 cup sugar and 1/4 cup flour and add to the strawberries, stirring to coat.

Let the fruit sit about 10 minutes so the juices release.

Assembling the Pie


Arrange the fruit in the pie crust. You can mix the fruits if you like, but I prefer to keep them separate. Some of the fruit will run together, but generally the sections stay separate. 

Cover with a top crust or use cookie cutters to make pie crust art.

Bake at 425°F for about 20 minutes. Lower heat to 325°F and bake an additional 25-35 minutes, until fruit is bubbling and crust is lightly browned.

Here, I’ve arranged the strawberries in an outer ring. I lift the bowl out and put the peaches in the center.

Tips from Jane

• The easiest way to peel peaches is to blanch them first. Simply boil a large pot of water, place the peaches in it for about one minute, and remove. I usually rinse them quickly in cold water because they’re hot. The skins will come off in your fingers, leaving a beautiful smooth peach.

• If fruits aren’t in season when you make this, you can use frozen fruit.

• Since I like to fill my pies with lots of fruit, they sometimes spill over. To protect your oven, place an old baking sheet or some aluminum foil in the bottom rack of the oven to protect it.