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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.

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)

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

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