Strawberry-peach Icebox Pie

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 basic shortening pie pastry, single crust (such as #22023)
• 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
• 1 1/4 cups cold heavy cream
• 3 tablespoons powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• ground nutmeg

Recipe

• 1 prepare pie pastry and refrigerate until firm enough to roll—about 1 hour.
• 2 on a sheet of lightly floured wax paper, roll the pastry into a 12-inch circle with a floured rolling pin.
• 3 invert pastry over a 9-inch pie pan, center, and peel off the paper.
• 4 tuck the pastry into the pan, without stretching it, and sculpt the edge into and upstanding ridge.
• 5 place in the freezer for 15 minutes, then fully prebake and let cool.
• 6 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).
• 7 reduce the heat to med-low and simmer 3-4 minutes or until quite juicy.
• 8 blend the lemonade and cornstarch together in a small bowl; add to the peaches.
• 9 cook at a low boil, stirring, for 2 ½ to 3 minutes; the mixture should be rather thick.
• 10 scrape into a shallow bowl and let cool to room temperature.
• 11 fold the strawberries into the peach mixture.
• 12 scrape the mixture into the cooled pie shell, smoothing the top with a spoon.
• 13 cover with plastic wrap and refrigerate 3 hours or more.
• 14 make the topping shortly before serving: beat the cream in a chilled bowl, using chilled beaters with an electric mixer until soft peaks form.
• 15 add in the powdered sugar and vanilla; continue to beat until stiff but not grainy.
• 16 spread the cream on top of the filling, then slice and serve, dusting each slice with nutmeg, if desired.