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| Servings |
Ingredients
For the Pie:
- 1 sheet refrigerated pie crust
- 4-5 cups sliced fresh peaches (about 6 large peaches)
- 4-5 cups sliced fresh strawberries
- 2 tablespoons lemon juice
- 1 cup sugar
- 1/4 cup cornstarch
For the Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 stick cold butter, cubed (8 tablespoons)
Ingredients For the Pie:
For the Crumb Topping:
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Instructions
Step 1:
- Preheat oven to 375 degrees. Unroll pie crust into a 9-in. pie plate; flute edge. Bake for about 15 minutes or until golden brown. Set aside.
Step 2:
- In a large bowl, combine peaches, strawberries and lemon juice. In a small bowl, mix sugar and cornstarch. Add mixture to fruit and toss gently to coat. Spoon into crust. In a bowl, mix flour and brown sugar; cut in butter until crumbly using a fork or your hands. Sprinkle over filling.
Step 3:
- Bake on a lower oven rack until topping is golden brown and filling is bubbly, about 50 minutes. (If edges get too browned, cover with foil.) Serve with vanilla ice cream.
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