Categories: Dessert, Pie, Strawberries
Ingredients
- 1 basic shortening pie pastry , single crust
- Filling
- 4 cups peeled and pitted ripe peaches , cut into bite-size chunks
- 1/2 cup sugar
- 1 teaspoon grated lemon zest
- 1/2 cup lemonade
- 1/4 cup cornstarch
- 2 cups hulled and coarsely chopped fresh strawberries
- Topping:
- 1 1/4 cups cold heavy cream
- 3 tablespoons powdered sugar , sifted
- 1/2 teaspoon vanilla extract
- ground nutmeg
Directions
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Prepare pie pastry and refrigerate until firm enough to roll—about 1 hour.
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On a sheet of lightly floured wax paper, roll the pastry into a 12-inch circle with a floured rolling pin.
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Invert pastry over a 9-inch pie pan, center, and peel off the paper.
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Tuck the pastry into the pan, without stretching it, and sculpt the edge into and upstanding ridge.
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Place in the freezer for 15 minutes, then fully prebake and let cool.
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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).
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Reduce the heat to med-low and simmer 3-4 minutes or until quite juicy.
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Blend the lemonade and cornstarch together in a small bowl; add to the peaches.
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Cook at a low boil, stirring, for 2 ½ to 3 minutes; the mixture should be rather thick.
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Scrape into a shallow bowl and let cool to room temperature.
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Fold the strawberries into the peach mixture.
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Scrape the mixture into the cooled pie shell, smoothing the top with a spoon.
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Cover with plastic wrap and refrigerate 3 hours or more.
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Make the topping shortly before serving: beat the cream in a chilled bowl, using chilled beaters with an electric mixer until soft peaks form.
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Add in the powdered sugar and vanilla; continue to beat until stiff but not grainy.
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Spread the cream on top of the filling, then slice and serve, dusting each slice with nutmeg, if desired.