I can’t resist a pie that drips with honeyed peaches, jammy strawberries, and a golden flaky crust. This Honey Strawberry Peach Pie is the kind of showstopper that disappears faster than I expect.

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I’m obsessed with Honey Strawberry Peach Pie because it hits that juicy, sticky, slightly messy sweet spot I always want in a fruit pie. I love how fresh peaches go all syrupy under the crust, while honey brings that floral sweetness that tastes richer than plain sugar.

But the real pull is the filling, bright, jammy, and just tart enough to keep me going back for another forkful. No polite little sliver for me.

I want the bubbling edge piece, the flaky bits, the glossy fruit spilling onto the plate. And honestly, I never get tired of this pie.

Ingredients

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Pie crust keeps everything cozy, flaky, and just messy enough in the best way.
Fresh peaches bring juicy sweetness and that sunny, almost jammy bite.
Strawberries add bright color, soft tartness, and a little berry drama.
Honey makes the filling taste warm, floral, and less plain-sweet.
Sugar helps the fruit get glossy and dessert-level sweet.
Cornstarch thickens the juices so your slice doesn’t totally collapse.
Lemon juice cuts the sweetness and keeps things tasting fresh.
Vanilla adds that cozy bakery smell you’ll notice right away.
Cinnamon gives a soft spice note without taking over the fruit.
Salt makes the sweet stuff pop.
Basically, don’t skip it.
Butter melts into the filling for richness and a smoother bite.
Egg wash makes the crust shiny, golden, and photo-ready.
Milk helps the crust brown nicely without looking too dry.
Plus, lemon zest adds a fresh little zing if you’re feeling it.

Ingredient Quantities

1 package refrigerated pie crusts or 2 unbaked 9 inch pie crusts (top and bottom)

4 cups sliced fresh peaches (about 4 medium peaches)

2 cups hulled and quartered fresh strawberries

1/2 cup honey

1/4 cup granulated sugar

1/4 cup cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

2 tablespoons unsalted butter, cut into small pieces

1 large egg, beaten for egg wash

1 tablespoon milk for egg wash

1 tablespoon lemon zest (optional)

How to Make this

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1. Preheat oven to 375 degrees F and place a baking sheet in the oven to catch any drips.

2. Roll out one pie crust into a 9 inch pie pan and flute the edges.

3. In a large bowl, combine 4 cups sliced peaches, 2 cups hulled quartered strawberries, 1/2 cup honey, 1/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1 tablespoon lemon zest if using; toss gently to coat and let sit 5 minutes for juices to mingle.

4. Pour the fruit mixture into the prepared crust, spreading evenly and pressing down lightly to remove air pockets.

5. Dot the filling with 2 tablespoons unsalted butter cut into small pieces.

6. Top with the second pie crust whole or as a lattice; seal and crimp the edges, trimming any excess dough and cutting vents if using a whole top crust.

7. Whisk 1 large beaten egg with 1 tablespoon milk and brush the egg wash evenly over the top crust; sprinkle a little extra sugar if desired.

8. Place the pie on the preheated baking sheet and bake 45 to 55 minutes until the crust is golden and the filling is bubbly; if the edges brown too quickly, cover them with foil.

9. Remove the pie from the oven and cool on a rack at least 2 hours to allow the filling to set before slicing.

Equipment Needed

1. Oven
2. Rimmed baking sheet
3. 9 inch pie pan
4. Rolling pin
5. Large mixing bowl
6. Measuring cups and spoons
7. Knife and cutting board
8. Pastry brush
9. Cooling rack

FAQ

Can I use frozen fruit instead of fresh?

Yes. Thaw and drain excess liquid, then gently toss with the cornstarch, honey and sugar. You may need to increase cornstarch by 1 to 2 tablespoons if fruit is very watery.

How do I prevent a soggy bottom crust?

Blind bake the bottom crust for 8 to 10 minutes at 375 F, or brush it with a thin layer of melted butter or beaten egg before adding filling to create a moisture barrier.

Can I substitute maple syrup or sugar for the honey?

Yes. Use equal amounts of maple syrup. If using only granulated sugar, increase to 3 1/2 to 4 tablespoons and reduce any added liquid slightly.

How thick will the filling be and can I adjust it?

The cornstarch yields a glossy, slightly thickened filling that sets as it cools. For a firmer filling add 1 tablespoons cornstarch. For looser filling reduce cornstarch by 1 tablespoon.

What temperature and how long should I bake the pie?

Bake at 375 F for 45 to 55 minutes until the crust is golden and filling is bubbling. Tent the edges with foil if they brown too quickly.

How should I store leftovers and how long do they keep?

Cool completely, then cover and refrigerate up to 3 to 4 days. Reheat slices gently in a 325 F oven for 10 to 12 minutes to refresh the crust, or serve cold with ice cream.

Honey Strawberry Peach Pie. Recipe Substitutions and Variations

Pie crusts: homemade all‑butter or shortening pie crust, graham cracker or cookie crust for a different texture, or store bought puff pastry for a flakier top.
Honey: pure maple syrup, agave nectar, or light corn syrup (adjust slightly less for sweetness when using syrup).
Cornstarch: arrowroot powder, tapioca starch, or 2 tablespoons all purpose flour per tablespoon cornstarch (cook a bit longer to thicken).
Unsalted butter: cold coconut oil (for a dairy free option), vegan butter or margarine, or small cubes of cream cheese for extra creaminess.

Pro Tips

– Toss the peaches and strawberries with the cornstarch and sweeteners and let them sit 10 to 15 minutes before filling the crust. That short rest helps the fruit release a little juice so the cornstarch starts to hydrate, giving a cleaner, less runny filling once baked.

– Use small, cold butter pieces distributed evenly through the fruit. As the butter melts it creates pockets of richness and helps the filling gloss up without making it greasy. If your peaches are very ripe and juicy, add an extra tablespoon of cornstarch or a teaspoon of instant tapioca for more hold.

– Protect the crust edges early. If your oven runs hot, tent foil or use a foil ring around the rim after the first 20 to 30 minutes so the edges do not overbrown while the center finishes baking.

– For a crisp bottom crust, place the pie on a preheated baking sheet or a cast iron pan. The extra direct heat from the hot surface helps set the bottom faster so you get a flaky crust instead of a soggy one.

– Let the pie cool at least two hours, or better yet overnight, before slicing. Cooling lets the filling firm up and makes neat slices. If you want glossy, picture perfect slices while still warm, cut with a knife dipped in hot water and wiped dry between slices.

Honey Strawberry Peach Pie. Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can’t resist a pie that drips with honeyed peaches, jammy strawberries, and a golden flaky crust. This Honey Strawberry Peach Pie is the kind of showstopper that disappears faster than I expect.

Servings

servings

Calories

295

kcal

Equipment: 1. Oven
2. Rimmed baking sheet
3. 9 inch pie pan
4. Rolling pin
5. Large mixing bowl
6. Measuring cups and spoons
7. Knife and cutting board
8. Pastry brush
9. Cooling rack

Ingredients

1 package refrigerated pie crusts or 2 unbaked 9 inch pie crusts (top and bottom)
4 cups sliced fresh peaches (about 4 medium peaches)
2 cups hulled and quartered fresh strawberries
1/2 cup honey
1/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces
1 large egg, beaten for egg wash
1 tablespoon milk for egg wash
1 tablespoon lemon zest (optional)

Directions

Preheat oven to 375 degrees F and place a baking sheet in the oven to catch any drips.
Roll out one pie crust into a 9 inch pie pan and flute the edges.
In a large bowl, combine 4 cups sliced peaches, 2 cups hulled quartered strawberries, 1/2 cup honey, 1/4 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1 tablespoon lemon zest if using; toss gently to coat and let sit 5 minutes for juices to mingle.
Pour the fruit mixture into the prepared crust, spreading evenly and pressing down lightly to remove air pockets.
Dot the filling with 2 tablespoons unsalted butter cut into small pieces.
Top with the second pie crust whole or as a lattice; seal and crimp the edges, trimming any excess dough and cutting vents if using a whole top crust.
Whisk 1 large beaten egg with 1 tablespoon milk and brush the egg wash evenly over the top crust; sprinkle a little extra sugar if desired.
Place the pie on the preheated baking sheet and bake 45 to 55 minutes until the crust is golden and the filling is bubbly; if the edges brown too quickly, cover them with foil.
Remove the pie from the oven and cool on a rack at least 2 hours to allow the filling to set before slicing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.