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.

Before baking

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.

posted by jessica at 09:58 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.