This recipe is an easy and delicious way to utilize fresh fruits after visiting your favorite orchard.
Recipe adapted from Ina Garten's Raspberry Rhubarb Costata
Preheat the oven to 425 and place your desired baking sheet into the oven. Place flour, sugar, and salt in the food processor pulse to combine. Add butter to the flour mix and pulse until the butter is pea-sized (about 15-20 times). Add the ice water in a steady stream while pulsing. Keep pulsing until the dough just comes together. place dough on a well-floured surface, cut in half and form two disks. Wrap in plastic wrap and refrigerate for at least 1 hour.
For the filling, combine the sugar and cornstarch or instant pie gel in a small bowl, set aside. In a saucepan combine the strawberries, peaches, orange zest and orange juice. Cook over medium heat for 4-5 mins and add sugar mixture. Cook for an additional 2 mins or until the sugar dissolves. Refrigerate until completely cooled.
Roll one of the two pie crust onto lightly floured silicone baking mat or parchment paper into a 12-inch circle. Add half of the chilled fruit mixture onto the dough leaving a 1 1/2 inch border all the way around. Fold the border up over the filling pinching the dough together if necessary. Brush the pastry with the prepared egg wash and sprinkle with turbinado sugar.
Carefully place the pastry onto your preheated baking sheet. Bake for 30-35 minutes, until the pastry is browned and the filling has thickened. Allow the pastry to cool for 1-hour.