Ingredients
- 1 sheet refrigerated pie crust
- 3 1/2 cups sliced peeled peaches (about 4 medium)
- 2 1/2 cups sliced fresh strawberries
- 2 tbsp lemon juice
- 3/4 cup sugar
- 1/4 cup cornstarch
- 2 tbsp minced fresh basil
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 6 tbsp cold butter
Directions
- Preheat oven to 375°F. 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.