Peach-Strawberry Pie

Pie of the Month: Peach-Strawberry Pie

Happy Bastille Day! At first glance the anniversary of French independence may have nothing whatsoever to do with peach-strawberry pie. However, much like the events that led to the storming of the Bastille, this pie came about through a series of timely and haphazard events (okay, I know this is a stretch, but let's work with it).

This month's pie was born quite by accident. I was planning to make a peach pie for July but then found that I did not have enough frozen peaches; however, I did find that I had enough frozen strawberries to add to the peaches. I tweaked the spices a bit, and came up with this pie.

As always, I suggest serving this pie warm, with a scoop or so of Blue Bell Homemade Vanilla ice cream.

Recipe for Peach-Strawberry Pie

Crust: You can either buy pre-made crust or make your own, depending on time and inclination. If you prefer to make your own, here is a good recipe.

Filling:

3 cups frozen sliced peaches
2 cups frozen sliced strawberries
2 tablespoons lemon juice
1 cup white sugar
1/2 cup all-purpose flour
splash of vanilla extract
1/2 teaspoon cinnamon
2 tablespoons butter, cut into pieces

Preheat the oven to 400 degrees Fahrenheit.

Place the frozen fruit in a large bowl and sprinkle with lemon juice; stir. In a separate bowl, combine the sugar, flower, and cinnamon. Mix the dry ingredients with the fruit until well blended, and then add the vanilla extract.

Line a pie pan with the bottom crust. Perforate the bottom of the crust with a fork. Add the fruit mixture and spread evenly throughout the pan. Roll out and place the top crust onto the pie; seal the edges and then flute them. Make decorative slash marks in the pie so that pressure does not build up inside the pie.

Bake for about 45-55 minutes, or until the crust is golden brown.

Bon appetit!

Peach-Strawberry Pie (own photo)