Juicy Peach & Strawberry Crumb Pie
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
YIELD: 8 servings.
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. Try it. —Lindsay Sprunk, Noblesville, Indiana
Ingredients
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1 sheet refrigerated pie crust
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3-1/2 cups sliced peeled peaches (about 4 medium)
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2-1/2 cups sliced fresh strawberries
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2 tablespoons lemon juice
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3/4 cup sugar
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1/4 cup cornstarch
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2 tablespoons minced fresh basil
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3/4 cup all-purpose flour
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1/2 cup packed brown sugar
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6 tablespoons cold butter
Directions
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1.
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.
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2.
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.
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3.
Bake on a lower oven rack until topping is golden brown and filling is bubbly, 45-55 minutes. Cool on a wire rack.
Nutrition Facts
1 piece: 424 calories, 16g fat (9g saturated fat), 28mg cholesterol, 174mg sodium, 69g carbohydrate (41g sugars, 2g fiber), 3g protein.
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