Ingredients:

1 sheet refrigerated pie crust

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

Directions:

1. Preheat oven to 375°. 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.

2. 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.

3. Bake on a lower oven rack until topping is golden brown and filling is bubbly, 45-55 minutes. Cool on a wire rack.

Bon Appetit!