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
Units
Scale
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
