Making this pie made me feel ultra feminine so I decided to call it Girlie Pie. There’s something about peaches and strawberries; they belong with pink bows and ponies. (Maybe it’s just me.) The first time I made this pie, the flavor was great but I felt like it needed a lot more filling so this time, I doubled it, and it was wonderful. My brother claims, it’s the best pie he’s ever had. Just don’t tell him what I named it.
*This pic is taken before baking, before putting the top crust on. Unfortunately, the other pics didn’t come out so well.
Girlie Pie
1 recipe double pie crust ( I used this recipe but use your favorite if you have one.)
- 7 cups peeled and sliced ripe peaches
- 3 cup hulled and halved strawberries
- 1 cup white sugar
- 1/2 cup light brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoon ground cinnamon
- 2 tablespoons butter, cut into small pieces
- 1 tablespoon turbinado sugar
Preheat the oven to 400 dergees F (375 degrees F if using convection)
1. Toss the peaches and strawberries with white sugar and brown sugar and let it rest for 15 minutes. You can roll out pie crust at this time.
2. Drain (save the liquid/syrup, I use it for pancaked and waffles) and toss with flour, cornstarch, and cinnamon.
3. Spoon into bottom crust. Dot with butter and place top crust on, securing edges.
4. Cut vents in the crust and sprinkle with turbanado.
5. Bake for 45 minutes.
Sounds amazing. I don’t think I’ve had peach and strawberry pie, ever. I’ll make this for my dad this weekend.
I tried your Banana Crumb muffin recipe the other day (with one substitution and 1 addition.) It came out wonderful, but I’ll try your exact recipe next time.
Ellen, can’t wait for you to try this pie and I’ll be doing another version of the Banana Crumb Muffins soon!
Man oh man oh man! That Girlie Pie was fabulous. Great crust and succulent filling. Thanks – Marcos
Eating this pie made me feel ultra feminine! Like butterflies & unicorns but easier to attain, this is a great recipe. Absolutely, lip smacking salivary gland approving, deliciousness!
Thanks Marcos and Ghosty! You guys are real men!
I made your pie over the weekend. As I am determined to try not to use hydrogenated fats, I used butter instead of shortening for the crust. I didn’t freeze the dough long enough and I couldn’t roll it out properly! Hence, my funny looking pie: http://www.flickr.com/photos/28826609@N05/
Also, I used a shallow pie dish so I had to half your recipe. My parents loved it.
Thanks for the pic Ellen!! Glad your parents enjoyed it!!
My pie dish is also shallow but it works. It seems like a lot, but it shrinks while baking.