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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. Try it. —Lindsay Sprunk, Noblesville, Indiana
  • Total Time
    Prep: 25 min. Bake: 45 min. + cooling
  • Makes
    8 servings


  • 1 sheet refrigerated pie crust
  • 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 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.
  • 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 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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Average Rating:
  • RoseMarie
    Aug 17, 2020

    I made this with regular crust. I was a bit hesitant about the basil so I added maybe 1/4 teaspoon but I will for sure add more next time. Lovely flavor.

  • Jennifer
    Oct 25, 2017

    Incredible!! People were raving this was the best pie they had ever had! Very fresh and tasty!

  • daleylb
    Jul 2, 2017

    No comment left

  • kimspacc
    Jul 1, 2017

    Love the topping.

  • shortbreadlover
    Sep 3, 2016

    would have never thoght to pair strawberries with peaches. loved the taste

  • deb9962
    Jul 18, 2016

    What a unique flavor!! We loved it!

  • sugarcrystal
    Jul 14, 2016

    This was a wonderful recipe, I did leave out the basil though.

  • Summy
    Jul 11, 2016

    No comment left