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Juicy Peach & Strawberry Crumb Pie

 Juicy Peach & Strawberry Crumb Pie
You've had peach pie and strawberry pie, and maybe even peach-strawberry pie. But throw in some garden-fresh basil and you're in for a real treat. Trust me. —Lindsay Sprunk, Noblesville, Indiana
8 ServingsPrep: 25 min. Bake: 45 min. + cooling


  • 1 sheet refrigerated pie pastry
  • 3-1/2 cups sliced peeled peaches (about 4 medium)
  • 2-1/2 cups sliced fresh strawberries
  • 2 tablespoons lemon juice
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 2 tablespoons minced fresh basil
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 6 tablespoons cold butter


  • Preheat oven to 375°. Unroll pastry sheet 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 45-55 minutes or until topping is golden
  • brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

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Juicy Peach & Strawberry Crumb Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.