How to Make Peach & Strawberry Pie with Crumb Crust

Ingredients: 1 sheet refrigerated pie crust 4-5 cups sliced fresh peach (about 6 large) 3 cups sliced fresh strawberries 2 tablespoons lemon juice 1 cup sugar 1/4 cup cornstarch For the Crumb Topping: 1 cup all-purpose flour 1/2 cup packed brown sugar 1 stick (8 tablespoons) cold butter, cubed Directions: 1. Preheat oven to 375 degrees. Unroll pie crust into a 9-in. pie plate; flute edge. Bake for about 15 minutes or until golden brown. Set aside. 2. In a large bowl, combine peaches, strawberries and lemon juice. In a small bowl, mix sugar and cornstarch. Add mixture to fruit and toss gently to coat. Spoon into crust. In a bowl, mix flour and brown sugar; cut in butter until crumbly using a fork or your hands. Sprinkle over filling. 3. Bake on a lower oven rack until topping is golden brown and filling is bubbly, about 50 minutes. (If edges get too browned, cover with foil.) Serve with vanilla ice cream