This incredible fruit pie has a delicate crust that has that perfect crunch from its light egg wash, a thick layer of fresh picked spring fruit, and a rich custard like middle. The thick batter that you spread on top, bakes together with the fruit to become this beautiful pink, cream, and orange custard. It’s sweet, slightly tart and has hints of caramel. The top becomes golden brown and crisp. Mixing the strawberries and peaches, together with the cinnamon and batter really makes for something special. Especially with home-made whipped cream and fresh mint.
I made it yesterday and couldn’t help myself, I had a piece today for breakfast. It’s that good!
Southern Strawberry Peach Pie
1/2 cup white sugar
1/3 cup butter
1/3 cup flour
1 1/2 tsp vanilla
1/4 tsp cinnamon
2 cups peaches
1 cup strawberries
Before I started preparing the pie I took the fresh peaches and parboiled them. Parboiling is just quickly boiling a food. In the case of a peach it not only loosens the skin from the flesh of the peach, but it also loosens the peach from the pit. It makes it very easy to slice and remove the pit from the peach. To parboil, just put the fruit into a pot of boiling water until the skin cracks, then immerse the fruit in a bowl of cold water. Once it cools you can easily peel off the skin and slice apart the flesh.
Preheat oven to 450′
1. Line a 9 in pie pan with crust.
2. Prepare your fruit. Parboil and slice your fresh peaches. Slice and hull the strawberries. You can substitute canned peaches for this recipe, but I really prefer fresh.
3. Beat the egg. Lightly coat the bottom crust with the beaten egg. This seals it and keeps the bottom crust dry.
4. Place the peaches in the pie crust, then layer the strawberries on top of the peaches and gently mix.
5. In a bowl cream together sugar, butter, add the rest of the egg (you should have used a very small amount to coat the pie crust) flour, and vanilla. Mix.
6. Spread the mixture on top of the pie so that it intermix with the fruit. Use a spatula to spread it, it’s thick and may pull up the fruit, if this happens try to dollop on the mixture instead of spreading. I fold down the crust now to about half the height, and give it a decorative edge, and a little more egg wash.
Then bake at 450′ for 10 minutes
then lower to 350′ for 40-50 take the pie out when its golden brown.
1 cup whipping cream
1 teaspoon Vanilla extract
1 tablespoon confectioners sugar
1. In a large chilled bowl beat ingredients until stiff peaks form. Do not over beat.
Lick off spoon in delight!!!