Best 5 Strawberry Peach Easy Pies Recipes

PEACH STRAWBERRY PIE

Steps:

• In a large bowl, beat the cream cheese, sugar and milk until smooth. Spread over the bottom and up the sides of the crust. , Cut peach slices in half if desired. Arrange over cream cheese. Combine strawberries and glaze; spoon over peaches. Refrigerate for up to 4 hours before serving.

STRAWBERRY PEACH EASY PIES

Steps:

• 1. Preheat oven to 350 F. Spray a six muffin pan with non-stick spray.
• 2. Open the crescent rolls.
• 3. Separate the individual rolls.
• 4. Cut to cover the bottom of each muffin holder; doing your best to come up the sides a bit (use 3/4 of the dough for this).
• 5. Add 1 tablespoon of mascarpone cheese to each tin.
• 6. Add 1 tablespoon of strawberry jam to each tin (if you don't have strawberry jam, use whatever kind of jam you have!).
• 7. Chop up the peach (I used a grilled peach because it was leftover from last night's dinner! But a canned peach would be just as good...or substitute with whatever fruit you have on hand).
• 8. Place into the muffin tin.
• 9. Use the remaining 1/4 of the dough to crisscross the top of each pie.
• 10. Put 1/2 tablespoon butter on the top of each pie.
• 11. Sprinkle with some brown sugar.
• 12. Bake for 10 minutes or until golden on top.
• 13. Let cool five minutes because the fruit is really hot! Serve with ice cream or whipped cream! Enjoy!

JUICY PEACH & STRAWBERRY CRUMB PIE

Steps:

• Preheat oven to 375°. Unroll pie crust into a 9-in. pie plate; flute edge. In a large bowl, combine peaches, strawberries and lemon juice. In a small bowl, mix sugar, cornstarch and basil. Add to fruit and toss gently to coat. Transfer to crust., In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place pie on a foil-lined baking pan., Bake on a lower oven rack until topping is golden brown and filling is bubbly, 45-55 minutes. Cool on a wire rack.

STRAWBERRY PEACH PIE

Steps:

• 1. Thaw the fruit until most of the has disappeared.
• 2. Drain off the juices and measure, then stir into mixture of sugar, tapioca, and cornstarch in saucepan. Heat rapidly until thickening is complete, Boiling is not necessary.Set aside to cool.
• 3. Add fruit and lemon juice to cooled, thickened juice.
• 4. Pour filling into pastry lined 9" pie pan. Cuts vents in top crust, cover pie seal and flute edge.
• 5. Bake in 425 degree oven for 30 to 35 minutes, or until nicely browned. Makes 1 9" pie

SIMPLE STRAWBERRY OR PEACH PIE

Steps:

• In a small saucepan, thorougly mix cornstarch together with sugar before adding water.
• Bring to a rolling boil and then remove from heat. Add gelatin, mix well and let cool about 20 minutes.
• Cut up fruit into pie shell. Pour warm sauce over top and refrigerate at least until set, about 1 hour.
• Serve with sweetened whipping cream.