“You can use store-bought refrigerated pie pastry, just prebake according to the package directions and let cool. It is important to not underbake the crust. When cooled filling sits on baked pastry, the crust should be as crisp as possible to guard against sogginess.”
1hr 15mins

Ingredients Nutrition


  1. Prepare pie pastry and refrigerate until firm enough to roll—about 1 hour.
  2. On a sheet of lightly floured wax paper, roll the pastry into a 12-inch circle with a floured rolling pin.
  3. Invert pastry over a 9-inch pie pan, center, and peel off the paper.
  4. Tuck the pastry into the pan, without stretching it, and sculpt the edge into and upstanding ridge.
  5. Place in the freezer for 15 minutes, then fully prebake and let cool.
  6. Combine the peaches, sugar, and lemon zest in a saucepan; cover and place over medium heat; bring to a low boil, stirring often (about 5 minutes).
  7. Reduce the heat to med-low and simmer 3-4 minutes or until quite juicy.
  8. Blend the lemonade and cornstarch together in a small bowl; add to the peaches.
  9. Cook at a low boil, stirring, for 2 ½ to 3 minutes; the mixture should be rather thick.
  10. Scrape into a shallow bowl and let cool to room temperature.
  11. Fold the strawberries into the peach mixture.
  12. Scrape the mixture into the cooled pie shell, smoothing the top with a spoon.
  13. Cover with plastic wrap and refrigerate 3 hours or more.
  14. Make the topping shortly before serving: beat the cream in a chilled bowl, using chilled beaters with an electric mixer until soft peaks form.
  15. Add in the powdered sugar and vanilla; continue to beat until stiff but not grainy.
  16. Spread the cream on top of the filling, then slice and serve, dusting each slice with nutmeg, if desired.

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