Brown Butter Strawberry Peach Pie Recipe

Introduction

Brown Butter Strawberry Peach Pie is a delightful twist on a classic fruit pie. The nutty flavor of browned butter in the crust perfectly complements the sweet and tangy mix of fresh strawberries and peaches. It’s a show-stopping dessert perfect for summer gatherings or any time you crave a fresh fruit treat.

Ingredients

• 1 cup cold unsalted butter
• 2 ⅔ cups + 1 tbsp all-purpose flour
• 3/4 teaspoon fine sea salt
• 1/2 cup water
• 1 tbsp apple cider or white vinegar
• 1 whole egg (whisked)
• 3 cups fresh sliced peaches
• 3 cups fresh strawberries (hulled and quartered)
• ¼ cup granulated sugar
• ¼ cup + 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ¼ tsp fine sea salt
• 2-3 tbsp Turbinado sugar (optional)

Instructions

1. Step 1: Line a shallow bowl with parchment paper and set aside. In a stainless steel pan, cook the butter over medium heat for 10-12 minutes until it turns medium brown and smells nutty. You should have about 185 g or just under 1 cup of browned butter. Scrape it into the lined bowl and chill in the freezer until firm, about 1 hour.
2. Step 2: Once frozen, remove parchment paper and cut the butter into cubes. Place back in the freezer until ready to use.
3. Step 3: In a mixing bowl, combine flour and salt. Add the cubed browned butter and mix on low speed until the mixture resembles coarse sand with small pea-sized pieces, about 3 minutes.
4. Step 4: Measure water and vinegar into a cup, add ice, and stir to chill the water. With the mixer running on low, drizzle the ice water in tablespoon by tablespoon, about 10-15 tbsp, stopping when dough clumps around the paddle but feels moist and soft, not sticky.
5. Step 5: Divide the dough into two rounds, wrap each in plastic wrap, roll into flat discs (about 335 grams each), and chill in the fridge for at least 1 hour.
6. Step 6: Preheat oven to 425°F (218°C). On a lightly floured surface, roll one dough disc to about ⅛ inch thickness and 12 inches diameter. Transfer gently onto a 9-inch metal pie pan. Chill while rolling out the second disc.
7. Step 7: Roll the second disc similarly and cut into 1-inch strips. Chill these strips on a parchment-lined tray for the lattice top.
8. Step 8: In a large bowl, combine strawberries, peaches, sugar, lemon juice, lemon zest, cornstarch, and salt. Pour filling into the pie crust, discarding the excess liquid left behind.
9. Step 9: Create the lattice by arranging vertical strips over the filling. Pull back every other strip halfway, lay a horizontal strip, then bring vertical strips back down. Repeat until complete.
10. Step 10: Trim excess dough at edges and tuck the bottom crust over the lattice strips. Crimp edges with your knuckles.
11. Step 11: Brush the lattice top with egg wash and sprinkle with Turbinado sugar if using.
12. Step 12: Place the pie on a rimmed baking sheet. Bake for 25 minutes at 425°F (218°C). Without opening the oven, reduce heat to 350°F (180°C) and bake for another 40-50 minutes. Cover with foil if the crust browns too quickly.
13. Step 13: Cool the pie on a wire rack at room temperature for at least 4 hours before serving to allow the filling to thicken and set.

Tips & Variations

• Use fresh, ripe peaches and strawberries for the best flavor and texture in the filling.
• If peaches aren’t in season, substitute with nectarines or apricots.
• For a deeper flavor, add a pinch of cinnamon or nutmeg to the filling mixture.
• Make the pie dough ahead and freeze; thaw before rolling.

Storage

Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices in a warm oven for 10-15 minutes to restore crispness. The pie crust may soften in the fridge, so reheating helps maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit instead of fresh?

Frozen fruit can be used, but it will release more liquid, which may result in a soggier crust. If using frozen fruit, thaw thoroughly and drain excess liquid before mixing with the other filling ingredients.

Why do I need to brown the butter for the crust?

Browned butter adds a rich, nutty flavor to the pie crust that enhances the overall taste and aroma. It also gives the crust a lovely golden color and depth that regular butter lacks.

Brown Butter Strawberry Peach Pie Recipe

Print Recipe

★★★★★

4.4 from 150 reviews

This Brown Butter Strawberry Peach Pie combines the rich, nutty flavor of brown butter crust with a luscious, fresh strawberry and peach filling. The flaky pie crust is carefully prepared using browned butter for a deep, toasted essence, while the fruit filling is thickened with cornstarch and brightened with lemon juice and zest. A classic lattice top crust and a sprinkle of turbinado sugar add a delightful crunch and sweetness, making this pie a perfect summer dessert to impress with both flavor and texture.

• Author: Sophie
• Prep Time: 1 hour 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours 45 minutes
• Yield: 1 9-inch pie (8 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Dough

• 1 cup cold unsalted butter
• 2 ⅔ cups + 1 tbsp all-purpose flour
• 3/4 teaspoon fine sea salt
• 1/2 cup water
• 1 tbsp apple cider or white vinegar
• 1 whole egg (whisked, for egg wash)

Fruit Filling

• 3 cups fresh sliced peaches
• 3 cups fresh strawberries (hulled and quartered)
• ¼ cup granulated sugar
• ¼ cup + 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ¼ tsp fine sea salt

For Topping

• 2–3 tbsp Turbinado sugar (optional, for sprinkling)

Instructions

1. Make the Brown Butter: Cook the cold unsalted butter in a stainless steel pan over medium heat for 10-12 minutes until it turns medium brown and smells nutty. Then scrape into a parchment-lined shallow bowl and chill in the freezer until firm, about 1 hour.
2. Prepare the Brown Butter Cubes: Once frozen, remove the butter from the parchment and cut into cubes. Return to the freezer until ready to use.
3. Make Pie Dough: In a stand mixer bowl, combine flour and salt. Add cubed browned butter and mix on low speed until mixture resembles coarse sand with pea-sized butter pieces, about 3 minutes.
4. Add Ice Water Mixture: Stir together water, vinegar, and ice cubes to chill the water. With mixer on low, drizzle ice water tablespoon by tablespoon into the flour mixture, mixing until dough clumps but is moist and not sticky, about 10-15 tablespoons.
5. Chill the Dough: Divide dough into two 335 g rounds, wrap tightly in plastic wrap, flatten into discs, and refrigerate for at least 1 hour.
6. Preheat Oven: Set oven to 425°F (218°C).
7. Roll Out Bottom Crust: On a lightly floured surface, roll one dough disc into a 12-inch diameter circle about ⅛ inch thick. Transfer gently to a 9-inch metal pie pan. Chill while rolling the second disc.
8. Prepare Lattice Top: Roll out the second disc to the same thickness and size. Cut into 1-inch wide strips and place on a parchment-lined baking tray chilled until ready to assemble.
9. Make Filling: In a large bowl, combine sliced peaches, strawberries, sugar, lemon juice, lemon zest, cornstarch, and salt. Mix gently and pour the filling into the pie crust, leaving excess liquid behind in the bowl to discard.
10. Assemble Lattice Crust: Arrange vertical strips over the filling, alternating pulling back every other strip and weaving horizontal strips through to create a lattice pattern. Trim excess dough and fold bottom crust edge over lattice edges, crimping edges with knuckles.
11. Apply Egg Wash and Sugar: Brush lattice crust with whisked egg. Sprinkle with turbinado sugar if using.
12. Bake the Pie: Place pie on a rimmed baking sheet. Bake at 425°F (218°C) for 25 minutes. Do not open oven door. Then reduce temperature to 350°F (180°C) and bake for an additional 40-50 minutes. Cover crust with foil if browning too quickly.
13. Cool the Pie: Transfer pie to a wire rack and let cool for at least 4 hours at room temperature to allow filling to set before slicing and serving.

Notes

• Measuring flour correctly is important: spoon flour into the measuring cup and level it off to avoid a dense crust.
• Using cold, frozen brown butter cubes helps achieve a flaky crust texture.
• Discard excess fruit liquid to prevent a soggy crust.
• Chilling dough throughout keeps it firm and manageable for rolling.
• If the pie crust browns too fast during baking, covering with foil prevents burning while allowing filling to cook fully.
• Letting the pie cool completely before serving helps the filling thicken properly for clean slices.

Keywords: brown butter pie crust, strawberry peach pie, summer fruit pie, lattice pie crust, homemade pie dough