Brown Butter Strawberry Peach Pie Recipe

Introduction

Brown Butter Strawberry Peach Pie combines the nutty richness of brown butter with the sweet, juicy flavors of fresh strawberries and peaches. This summery pie features a tender, flaky crust with a beautiful lattice top, perfect for warm-weather gatherings.

Ingredients

• 1 cup cold unsalted butter
• 2 ⅔ cups + 1 tbsp all-purpose flour (*see notes below for measuring*)
• 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 develops medium brown solids and a nutty aroma. Scrape out about 185g (just under 1 cup) of browned butter into the bowl and chill in the freezer until firm, about 1 hour.
2. Step 2: Once frozen, remove the parchment paper and cut the butter into cubes. Keep it in the freezer until ready to use.
3. Step 3: In a mixing bowl, combine the flour and salt. Add the cubed browned butter and mix on low speed until coarse sand with pea-sized pieces remains, about 3 minutes.
4. Step 4: Measure water and vinegar into a cup, add ice, and stir to chill. Slowly drizzle the ice water into the flour mixture on low speed, tablespoon by tablespoon (about 10-15 tbsp), stopping when dough clumps around the paddle. The dough should be moist and soft but not sticky.
5. Step 5: Divide dough into two rounds, wrap each in plastic wrap, flatten into discs about 335g each, and chill in the fridge for at least 1 hour.
6. Step 6: Preheat oven to 425°F (218°C). On a floured surface, roll one dough disc to a 12” circle about ⅛ inch thick, rolling from center out and turning the dough often. Transfer carefully to a 9” metal pie pan and chill while rolling the second disc.
7. Step 7: Roll the second disc similarly, then cut into 1-inch strips. Place strips on parchment-lined tray and chill to make the lattice.
8. Step 8: In a large bowl, mix strawberries, peaches, sugar, lemon juice, lemon zest, cornstarch, and salt. Pour filling into the pie dish, leaving excess liquid behind and discarding it.
9. Step 9: Create the lattice crust: lay vertical strips over filling, pull back every other strip, place a horizontal strip, then return vertical strips. Repeat to complete the lattice.
10. Step 10: Trim excess dough at edges, tuck bottom crust over lattice edges, and crimp with knuckles. Brush top crust with egg wash and sprinkle with turbinado sugar if using.
11. Step 11: Place pie on rimmed baking sheet. Bake for 25 minutes at 425°F (218°C). Without opening oven, reduce heat to 350°F (180°C) and bake an additional 40-50 minutes. Cover with foil if crust browns too quickly.
12. Step 12: Cool pie on a wire rack for at least 4 hours at room temperature to allow filling to thicken before slicing and serving.

Tips & Variations

• Use very cold butter and chill dough well to achieve a tender, flaky crust.
• Adjust sweetness by tasting the fruit mixture and adding more sugar if your peaches or strawberries are less ripe.
• For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the filling.
• Turbinado sugar on top adds a nice crunch and subtle molasses flavor but can be omitted if unavailable.

Storage

Store leftover pie covered loosely with foil or plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat individual slices in a warm oven or microwave before serving to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit instead of fresh?

You can use frozen strawberries and peaches if fresh are unavailable. Thaw and drain excess liquid well before mixing with other ingredients to prevent a soggy crust.

What if I don’t have apple cider vinegar?

White vinegar works just as well in the dough to help tenderize the crust, so feel free to substitute it equally.

Brown Butter Strawberry Peach Pie Recipe

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★★★★★

4.6 from 116 reviews

This Brown Butter Strawberry Peach Pie combines a nutty, rich browned butter crust with a luscious, fresh fruit filling made from juicy peaches and strawberries. The pie features a delicate lattice top and a perfectly balanced sweet and tangy filling thickened with cornstarch and enhanced with lemon zest and juice. A delicious fruit pie perfect for summer gatherings or any season craving.

• 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, serves 8 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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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)

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

Topping

• 2–3 tbsp Turbinado sugar (optional)

Instructions

1. Make the Brown Butter: Cook the cold unsalted butter in a stainless steel pan over medium heat for 10-12 minutes until medium brown butter solids form and a nutty aroma develops. Scrape out approximately 185 g (just under 1 cup) of browned butter and chill it in the freezer until firm, about 1 hour. Once frozen, cut into cubes and keep chilled until ready to use.
2. Prepare the Pie Dough: In a mixing bowl, combine all-purpose flour and sea salt. Add the cubed browned butter and mix on low speed until the mixture resembles coarse sand with pea-sized butter pieces, about 3 minutes. Chill the water with vinegar and ice, then drizzle this cold liquid gradually into the flour mixture while mixing on low until the dough clumps together but is not sticky.
3. Chill the Dough: Divide the dough into two 335-gram discs, wrap in plastic wrap, flatten slightly, and refrigerate for at least 1 hour.
4. Preheat Oven: Set oven to 425°F (218°C) before rolling out the dough.
5. Roll Out Bottom Crust: On a lightly floured surface, roll out one dough disc into a 12-inch diameter circle about 1/8 inch thick. Transfer carefully to a 9-inch metal pie pan. Chill in the fridge while rolling the second disc.
6. Roll and Prepare Lattice Strips: Roll out the second disc similarly and cut into 1-inch wide strips. Chill strips on parchment-lined tray.
7. Make the Filling: In a large bowl, mix together sliced strawberries, peaches, granulated sugar, lemon juice, lemon zest, cornstarch, and salt. Pour the filling into the prepared bottom crust, leaving excess liquid behind in the bowl to discard.
8. Construct Lattice Top: Arrange vertical dough strips over the filling. Weave the lattice by folding back alternate strips and laying horizontal strips, then unfolding vertical strips back. Continue until covered.
9. Trim and Crimp Crust Edges: Trim excess dough flush with the pan edge. Fold bottom crust edges over the lattice and crimp decoratively with fingers.
10. Apply Egg Wash and Sugar: Brush the lattice with whisked egg and sprinkle with turbinado sugar if using.
11. Bake the Pie: Place the pie on a rimmed baking sheet. Bake at 425°F (218°C) for 25 minutes. Then reduce heat to 350°F (180°C), bake for another 40-50 minutes. Cover with foil if crust browns too quickly.
12. Cool: Allow the pie to cool completely on a wire rack for at least 4 hours at room temperature to set the filling before slicing and serving.

Notes

• For measuring flour accurately, spoon it into the measuring cup and level with a knife to avoid packing.
• Chilling the browned butter is essential to maintain pastry texture.
• Discard excess liquid from the filling to prevent a soggy crust.
• Use a metal pie pan for even baking and sturdy support.
• Letting the pie cool thoroughly ensures a thickened filling and clean slices.

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