Print

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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/brown-butter-strawberry-peach-pie-recipe-2/