American Pie Council

Fresh Strawberry Peach Pie

Fresh Strawberry Peach Pie
3rd Place Fruit and Berry, 2008 APC Crisco National Pie Championships
Evette Rahman, Orlando, FL

2 cups flour
2 TBS sugar
1 tsp salt
½ tsp baking powder
1/3 cup shortening
1/3 cup unsalted butter, very cold, cubed
1 TBS oil
1 TBS vinegar
1/3 cup heavy cream
1 egg plus 1 tsp water for egg wash
2 TBS sugar
Mix first four ingredients for crust. Cut in shortening and butter. Stir together oil, vinegar and cream. Mix into flour. Form into two disks. Wrap in plastic. Refrigerate for one hour. Roll out one disk on lightly floured surface and place in deep dish pie plate.

16 oz. fresh or frozen sliced peaches, thawed
16 oz. fresh or frozen whole strawberries, thawed
1 ½ TBS butter
1 cup sugar
1 tsp. ground cinnamon
2 TBS cornstarch
2 TBS tapioca
Mix together filling ingredients. Fill pie shell. Roll out top crust and place on filling (or cut out strips to form a lattice top) Cut off excess dough and crimp edges as desired. Make slits for ventilation.
Make egg wash by mixing egg with water. Brush over top of crust and sprinkle with sugar. Cover pie edges with shield to prevent excess browning during baking. Bake in preheated 400 degree oven for 20 minutes. Reduce temperature to 375 degrees and bake another 35 minutes until golden brown and bubbly. Cool completely.