Juicy Peach & Strawberry Crumb Pie
1 sheet refrigerated pie pastry
3-1/2 cups sliced peeled peaches (about 4 medium)
2-1/2 cups sliced fresh strawberries
2 tablespoons lemon juice
3/4 cup sugar
1/4 cup cornstarch
2 tablespoons minced fresh basil
3/4 cup all-purpose flour
1/2 cup packed brown sugar
6 tablespoons cold butter
Preheat oven to 375°. Unroll pastry sheet 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 45-55 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
Recipe of the Day: Juicy Peach & Strawberry Crumb Pie