I absolutely love this Brown Butter Strawberry Peach Pie Recipe because it brings together the rich, nutty flavor of browned butter crust with the bright, fresh sweetness of peaches and strawberries. When I first tried this combination, I was genuinely surprised by how the browned butter adds a subtle depth that transforms an ordinary fruit pie into a truly special dessert.
You’ll find that this pie works perfectly for summer gatherings when peaches and strawberries are at their peak, but honestly, it’s a year-round treat thanks to the warmth and complexity the brown butter brings. Once you try this Brown Butter Strawberry Peach Pie Recipe, it s likely to become a staple in your baking repertoire.
Why You’ll Love This Recipe
- Unique Brown Butter Flavor: The toasted butter adds a nutty, rich flavor that takes this pie crust to the next level.
- Fresh Seasonal Fruit: Using ripe peaches and strawberries makes the filling vibrant and naturally sweet.
- Perfect Texture: The cornstarch thickens the filling just right, preventing sogginess but keeping it juicy.
- Lattice Topper: The traditional lattice crust adds a beautiful, homey look and extra crispness on top.
Ingredients You’ll Need
The ingredients for this Brown Butter Strawberry Peach Pie Recipe perfectly balance rich and fresh elements, and most are pantry staples. Make sure to pick ripe, juicy peaches and sweet strawberries for the best flavor combination.
- Unsalted butter: Browning it slowly brings out incredible nutty aromas that transform your pie crust.
- All-purpose flour: The base of your pie dough – be sure to measure it carefully to avoid a tough crust.
- Fine sea salt: Balances sweetness and enhances all the flavors.
- Water and apple cider vinegar: The vinegar helps tenderize the dough while water binds everything together.
- Whole egg: Used for a beautiful glossy egg wash on the crust.
- Fresh peaches: Choose firm but ripe peaches for a juicy filling that holds shape.
- Fresh strawberries: Adds bright color and natural sweetness.
- Granulated sugar: Sweetens the fruit filling perfectly.
- Cornstarch: Thickens the filling so it s not runny but still luscious.
- Lemon juice and zest: Adds brightness and balances the sweetness.
- Turbinado sugar (optional): Sprinkled on top for a touch of crunch and sparkle.
Variations
I love to play around with this Brown Butter Strawberry Peach Pie Recipe depending on the season and what I have on hand. Feel free to swap fruits or experiment with gluten-free options to make it your own.
- Fruit swaps: Blueberries or raspberries work beautifully if you want a different berry flavor; I ve swapped them in when I was short on strawberries, and the pie turned out just as wonderful.
- Gluten-free crust: Using a gluten-free flour blend in the same quantities works well – just be gentle with the dough when rolling out.
- Vegan option: Try coconut oil browned in place of butter for the crust and replace egg wash with almond milk or aquafaba for brushing.
- Sweetener swap: I ve tried honey instead of sugar in the filling for a more floral sweetness – it adds depth but keep it subtle to avoid overpowering the fruit.
How to Make Brown Butter Strawberry Peach Pie Recipe
Step 1: Brown the Butter for the Crust
This is my favorite step! Slowly melting the butter over medium heat until you see those little golden brown solids and smell that deep nutty aroma-that s brown butter magic. Be patient and watch closely because it can go from perfect to burnt quickly. Once browned, scrape the butter into a bowl lined with parchment and pop it in the freezer to firm up for about an hour.
Step 2: Prepare the Pie Dough
Once your butter is firm, cut it into small cubes while still cold. Mix the flour and salt in a bowl, then add the browned butter cubes and pulse or mix on low until you get pea-sized crumbs. Drizzle in your ice water mixed with vinegar – this vinegar is a secret weapon to keep your crust tender and flaky. Stop adding water as soon as the dough clumps together but isn t sticky. Divide the dough, flatten into discs, wrap, and chill in the fridge for at least an hour.
Step 3: Roll Out and Assemble Your Pie
When you re ready, roll one disc of dough into a 12-inch circle on a lightly floured surface and fit it gently into your 9-inch pie pan. Remember to be gentle-this dough is beautiful but delicate! Roll out your second disc to create strips for a classic lattice top. Chilling the lattice strips while you prepare the filling helps maintain their shape during baking.
Step 4: Make the Strawberry Peach Filling
In a big bowl, toss your sliced peaches and quartered strawberries with sugar, cornstarch, salt, lemon juice, and zest. I always discard the extra liquid that settles at the bottom to keep the filling from getting soggy. Pour the fruity mixture into your crust and layer on your lattice strips using the classic woven pattern for that beautiful, rustic finish.
Step 5: Bake Until Golden and Bubbling
Brush the lattice with an egg wash and sprinkle turbinado sugar on top for extra crunch and sparkle. Place your pie on a rimmed baking sheet (trust me, fruit pies bubble over!) and bake at 425°F for 25 minutes. Then, reduce the oven to 350°F and bake another 40-50 minutes. If the crust starts browning too fast, tent it with foil to prevent burning. The smell that fills your kitchen at this point? Pure heaven!
Step 6: Cool and Serve
Patience is key here. Let your Brown Butter Strawberry Peach Pie cool for at least 4 hours on a wire rack. This waiting game allows the filling to set just right, so when you slice it, the fruit won t ooze everywhere, but stay luscious and soft. Serve with vanilla ice cream or whipped cream – both are fantastic companions.
Pro Tips for Making Brown Butter Strawberry Peach Pie Recipe
- Don t Rush Browning Butter: Take your time and swirl the pan often to avoid burning and get that perfect amber color and aroma.
- Measure Flour by Weight: Using a kitchen scale ensures your crust has the right texture – I learned this the hard way when my crust turned dry from too much flour.
- Keep Dough Cold: Cold dough is less sticky and easier to work with; chill not just before rolling but also the lattice strips to keep shapes sharp.
- Let the Pie Cool Completely: It s tempting to dig in hot, but cooling prevents the filling from being overly runny and makes slicing neat and clean.
How to Serve Brown Butter Strawberry Peach Pie Recipe
Garnishes
I like to keep garnishes simple – a scoop of vanilla bean ice cream is my go-to because it melts over the warm fruit just perfectly. Sometimes, I add a sprig of fresh mint for a pop of color and a subtle herbal note, which complements the sweet filling beautifully.
Side Dishes
When I serve this pie for a summer dinner, I pair it with a light, refreshing salad or even a scoop of lemon sorbet to keep things fresh and balanced. It s also fantastic alongside a dollop of whipped cream and a cup of strong coffee or tea to round out the experience.
Creative Ways to Present
For special occasions, I ve woven a heart-shaped lattice top for Valentine s Day – it s a sweet touch that impresses guests. You can also cut out small fruit-shaped pieces from the leftover dough to decorate the edges, adding charm and extra buttery bites.
Make Ahead and Storage
Storing Leftovers
I usually cover my leftover Brown Butter Strawberry Peach Pie tightly with plastic wrap or store it in an airtight container in the refrigerator. It keeps well for up to 5 days, and each day the flavors deepen and improve, which is wonderful for enjoying over several days.
Freezing
Have made this pie ahead? The crust dough freezes beautifully for up to 3 months, wrapped tightly in plastic wrap and in a freezer bag. The assembled pie (unbaked) also freezes well – just thaw overnight in the fridge before baking. I haven t tried freezing the baked pie, as the fruit s texture tends to soften, but you can freeze slices wrapped tightly for short-term storage.
Reheating
To reheat leftover slices, I recommend warming them gently in a 300°F oven for about 10-15 minutes to maintain crust crispness without drying out the filling. Avoid microwaving as it can make the crust soggy, and trust me, you want that delightful flaky top!
FAQs
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Can I use frozen fruit for this Brown Butter Strawberry Peach Pie Recipe?
Yes, you can use frozen fruit if fresh isn t available, but be sure to thaw and drain excess liquid well before mixing. This helps prevent a watery filling. Also, you may want to add a little extra cornstarch to make up for the extra moisture.
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Why do you brown the butter for the pie crust?
Browning the butter intensifies its flavor by developing nutty, caramelized notes that give the crust a richer, more complex taste than plain butter. It s a small step that makes a huge difference in the final pie.
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How do I prevent the crust from getting soggy?
Using cornstarch in the filling to thicken fruit juices and discarding extra liquid helps keep the crust from soaking. Also, pre-baking the crust slightly (blind baking) is an option if you want to be extra cautious, but with this recipe it typically isn t necessary.
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Can I make this pie vegan?
You sure can! Substitute vegan butter or coconut oil browned in place of butter, and use plant-based milk or aquafaba instead of egg wash. The flavor will be a bit different but still delicious.
Final Thoughts
This Brown Butter Strawberry Peach Pie Recipe holds a special place in my kitchen because it s where cozy, buttery nostalgia meets fresh summer fruit in the best possible way. I hope you love making it as much as I do – it s a guaranteed crowd-pleaser and a sweet celebration of simple, thoughtful baking. Give it a try, and don t forget to take a moment to savor the smell of that browned butter and warm fruit filling-it s pure magic.
Print
Brown Butter Strawberry Peach Pie Recipe
- Prep Time: 3 hours
- Cook Time: 1 hour 10 minutes
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the delightful combination of nutty brown butter pie crust paired with a fresh strawberry and peach filling in this Brown Butter Strawberry Peach Pie. The buttery crust is infused with a rich, caramelized flavor that complements the juicy, sweet, and slightly tart fruit filling, finished with a beautiful lattice top. Perfect for summer gatherings or a special dessert, this pie is baked to golden perfection and served best after it has cooled to set the filling.
Ingredients
Brown Butter Pie Crust
- 1 cup (226 g) cold unsalted butter
- 2 2/3 cups + 1 tbsp (344 g) all-purpose flour
- 3/4 teaspoon fine sea salt
- 1/2 cup water with ice
- 1 tbsp apple cider or white vinegar
- 1 whole egg, whisked
Strawberry and Peach Filling
- 3 cups (430 g) fresh sliced peaches
- 3 cups (390 g) fresh strawberries, hulled and quartered
- 1/4 cup (50 g) granulated sugar
- 1/4 cup + 1 tbsp (40 g) cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp fine sea salt
- 2-3 tbsp Turbinado sugar (optional)
Instructions
- Make the Brown Butter: In a stainless steel pan over medium heat, cook the butter for 10-12 minutes until it forms medium brown solids and emits a nutty aroma. Scrape the browned butter (about 185 g) into a parchment-lined shallow bowl and freeze until firm for about 1 hour.
- Prepare Brown Butter Cubes: Once frozen, cut the brown butter into cubes and keep chilled in the freezer until ready for the dough.
- Mix Dough Dry Ingredients: In a stand mixer bowl, combine all-purpose flour and salt. Add the cubed brown butter and mix on low speed until the mixture resembles coarse sand with pea-sized pieces, about 3 minutes.
- Prepare Ice Water Mixture: Measure water and vinegar, add ice to chill, stirring until some ice melts.
- Form Dough: With the mixer on low, slowly drizzle the ice water mixture tablespoon by tablespoon until the dough clumps around the paddle, moist and soft but not sticky. Stop adding water around 10-15 tablespoons as needed.
- Shape and Chill Dough: Divide dough into two equal parts (~335 g each), wrap in plastic, roll into flat discs, and chill in the fridge for at least 1 hour.
- Preheat Oven: Preheat the oven to 425°F (218°C).
- Roll Out Bottom Crust: On a lightly floured surface, roll one dough disc to approximately 1/8 inch thickness and 12 inches diameter. Transfer carefully to a 9-inch metal pie pan and chill.
- Prepare Lattice Strips: Roll out the second dough disc similarly, cut into 1-inch strips, and chill on parchment-lined tray.
- Make Filling: In a large bowl, combine sliced peaches, strawberries, sugar, lemon juice, lemon zest, cornstarch, and salt. Mix gently and pour filling into the prepared pie crust, discarding excess liquid.
- Assemble Lattice Top: Arrange vertical strips over filling, weave horizontal strips by lifting alternating vertical strips to create a lattice pattern. Trim edges and crimp to seal. Brush lattice with whisked egg and sprinkle with Turbinado sugar if using.
- Bake Pie: Place pie on a rimmed baking sheet. Bake at 425°F (218°C) for 25 minutes, then reduce heat to 350°F (180°C) and bake for an additional 40-50 minutes. Cover top with foil if crust browns too quickly.
- Cool and Serve: Let the pie cool on a wire rack for at least 4 hours to allow filling to set. Serve at room temperature with ice cream if desired.
Notes
- Measure flour using the spoon-level method or a kitchen scale to avoid using too much flour and ensure tender crust.
- Store leftover pie covered tightly in the refrigerator for up to 5 days, preferably in an airtight container.
- The pie dough can be prepared in advance and refrigerated for up to 5 days or frozen for up to 3 months.
- This pie is excellent when baked a day ahead giving the filling extra time to firm up.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 370
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
