If you’re anything like me, you know that the magic in a pie comes from the marriage of flavors and textures. That’s exactly what I adore about this Brown Butter Strawberry Peach Pie Recipe-the deep, nutty richness of brown butter elevates a fresh, fruity filling of strawberries and peaches into something truly unforgettable. It s the kind of pie you want to bake on a sunny weekend when you have a little time to savor making something beautiful from scratch.
What makes this Brown Butter Strawberry Peach Pie Recipe extra special is the way the browned butter crust adds complexity and a toasty aroma that perfectly complements the sweet and slightly tart filling. Whether you’re serving it for a festive gathering or just treating yourself on a quiet evening, you’ll find this dessert brings a warm and cozy feeling that everyone will love.
Why You’ll Love This Recipe
- Unique Brown Butter Flavor: The browned butter in the crust brings a nutty depth that gives this pie a sophisticated twist.
- Fresh Fruit Filling: Juicy peaches and strawberries create a bright, summery flavor that’s balanced perfectly with just the right amount of sweetness.
- Flaky, Tender Crust: Taking the time to chill and roll the dough carefully results in a crisp, buttery base and flaky lattice top.
- Make-Ahead Friendly: This pie tastes amazing even the day after baking, making it a great choice for entertaining with less stress.
Ingredients You’ll Need
The ingredients here are simple but thoughtfully paired to make the best Brown Butter Strawberry Peach Pie Recipe. The brown butter offers richness, while fresh peaches and strawberries keep the pie bursting with summer freshness. I always recommend using ripe, firm fruits for the best texture and flavor.
- Unsalted Butter: Browning it yourself is key to unlocking that deep, nutty flavor in the crust.
- All-Purpose Flour: Use a kitchen scale if you can-it’s the secret to a perfectly balanced dough every time.
- Fine Sea Salt: Just a pinch highlights the sweetness and enhances the overall taste.
- Water: Ice-cold is best for keeping the dough flaky.
- Apple Cider or White Vinegar: Helps tenderize the dough and adds a subtle brightness.
- Egg: For brushing the crust and giving it a gorgeous golden finish.
- Fresh Peaches: Firm but ripe peaches give the filling great texture and juicy flavor.
- Fresh Strawberries: Choose sweet, ripe berries for an ideal balance with the peaches.
- Granulated Sugar: Sweetens without overpowering the fruit s natural flavors.
- Cornstarch: A must for thickening the filling – trust me, without it, your pie will runny and messy.
- Lemon Juice and Zest: Brightens and balances the sweetness beautifully.
- Turbinado Sugar (Optional): Adds a little sparkle and crunch on top when sprinkled before baking.
Variations
I love giving this Brown Butter Strawberry Peach Pie Recipe little personal twists depending on the season or occasion. Don’t hesitate to make it your own-you’ll find the crust plays beautifully with different fruits and flavor add-ins.
- Use Mixed Berries: I’ve swapped strawberries for blueberries and raspberries for a forest berry version that s equally delicious.
- Add Fresh Herbs: A teaspoon of finely chopped fresh basil or mint mixed into the filling elevated the flavor with an unexpected freshness.
- Make it Vegan: Replace the butter in the crust with a plant-based alternative and use a flax egg for the egg wash to create a vegan twist.
- Add a Spiced Twist: Sprinkle a little cinnamon or ginger in the filling for warm notes that contrast beautifully with the brown butter crust.
How to Make Brown Butter Strawberry Peach Pie Recipe
Step 1: Brown the Butter to Perfection
This is where the magic starts. Melt your butter over medium heat and let it cook until you see those lovely medium brown solids and your kitchen smells like toasted nuts. I always watch it closely, stirring frequently, because butter can go from browned to burnt surprisingly fast. Once done, pour the browned butter onto parchment-lined bowl and chill it until firm-this makes a huge difference in how flaky your crust turns out.
Step 2: Mix and Chill Your Pie Dough
Once your butter is cold and firm, cube it and mix with flour and salt on low speed until it resembles coarse sand dotted with small pea-sized bits of butter. Then slowly drizzle in ice-cold vinegar water, stopping when the dough just starts to clump together. This step is crucial-you want a dough that s moist but not sticky. Divide the dough into two discs, wrap them well, and chill in the fridge for at least an hour. Trust me, patience here pays off in crisp, tender pastry.
Step 3: Roll Out and Assemble
Take your chilled dough and lightly flour your surface and rolling pin to avoid sticking. Roll carefully, flipping and turning the dough, until about ⅛ inch thick and roughly 12 inches across-a perfect size for a 9-inch pie pan. Your gentle touch helps keep the dough from tearing. Transfer one disc to your pie pan, then roll the other out for a lattice top. My trick is to cut strips and chill them before weaving to keep them firm and easy to handle. Meanwhile, toss together your strawberries, peaches, sugar, lemon juice, zest, cornstarch, and salt, making sure to leave any excess liquid behind. Piling on liquid dilutes your filling s texture and flavor, so discard that extra juice.
Step 4: Weave the Lattice and Bake
Create a beautiful lattice top by weaving your strips over the filling, folding back alternating strips as you add each horizontal one. Trim the edges neatly and crimp them to seal in all the fruity goodness. Brush the lattice with a glossy egg wash and sprinkle turbinado sugar for that irresistible sparkle and crunch. Bake at 425°F (218°C) for 25 minutes, then lower the heat to 350°F (180°C) for another 40-50 minutes. Keep an eye on the crust-if it browns too quickly, cover with foil. Let it cool completely for at least 4 hours so the filling sets firmly before slicing.
Pro Tips for Making Brown Butter Strawberry Peach Pie Recipe
- Watch the Butter Closely: Brown butter can burn in seconds, so stay attentive and stir often during the browning process.
- Use the Spoon-Level Method for Flour: It prevents dense dough and helps you nail the perfect flaky crust every time.
- Don t Overwork the Dough: Mix just until the dough comes together to keep it tender and flaky.
- Cool the Pie Completely: Let the pie cool for several hours to let the filling set properly and slice neatly.
How to Serve Brown Butter Strawberry Peach Pie Recipe
Garnishes
I love topping slices of this pie with a simple scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the warm, juicy fruits. Sometimes, I grate a little fresh lemon zest or add a sprig of mint on top for a subtle, fresh aroma – it makes each slice feel extra special.
Side Dishes
This pie pairs wonderfully with a light, earthy green salad or a mild cheese plate for dessert or brunch occasions. On the sweeter side, fresh berries or a cup of strong coffee bring out the pie s nutty and fruity notes beautifully.
Creative Ways to Present
For special occasions, I ve served this pie with a dusting of powdered sugar around the crust s edge and placed it atop a rustic wooden board adorned with fresh peach slices and strawberry halves. It looks stunning and invites your guests to dig in with anticipation.
Make Ahead and Storage
Storing Leftovers
I always cover leftover pie tightly with plastic wrap and store it in the fridge. If you have an airtight container big enough, that s even better to keep the crust crisp and the filling fresh. Leftovers stay delicious for about five days, making this pie a treat for several days after baking.
Freezing
Freezing this pie is totally doable! I wrap the whole pie tightly in plastic wrap and then aluminum foil before popping it in the freezer. When I m ready to enjoy it, I thaw overnight in the fridge and reheat gently to refresh the crust.
Reheating
To reheat slices, I use a low temperature (around 300°F or 150°C) in the oven for about 10-15 minutes. This warms the pie through while preserving the crust s flaky texture. Avoid microwaving if you want to keep that delightful crispness.
FAQs
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Can I use frozen strawberries and peaches for this Brown Butter Strawberry Peach Pie Recipe?
While fresh fruit is ideal for the best texture and flavor, you can use frozen strawberries and peaches if fresh aren t available. Just thaw them completely, drain off any excess liquid to avoid a watery filling, and proceed with the recipe. You might want to add a bit more cornstarch to help thicken the extra juices.
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What s the benefit of browning the butter for the crust?
Brown butter adds a deep, nutty, and slightly caramelized flavor to the crust that plain butter doesn t provide. This complexity creates a richer, more aromatic pastry that complements the sweet and tangy fruit filling perfectly.
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How do I prevent a soggy pie crust?
Be sure to discard the extra fruit juices before adding the filling to the crust and use enough cornstarch to thicken the filling. Also, chilling the dough and baking at a high temperature initially helps set the crust quickly and keeps it crisp.
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Can I make the pie dough in advance?
Absolutely! You can prepare the dough up to five days ahead and keep it wrapped tightly in the fridge. It also freezes well for up to three months. Just thaw in the fridge before rolling out and assembling your pie.
Final Thoughts
I absolutely love how this Brown Butter Strawberry Peach Pie Recipe comes together every time, turning simple summer fruit into a dessert that feels decadent yet comforting. It s one of those recipes I m always eager to share with friends because it s reliably delicious, looks stunning, and feels truly homemade. Give yourself the gift of making this pie-you ll be rewarded with flaky crust, luscious filling, and plenty of compliments!
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
- Diet: Vegetarian
Description
This Brown Butter Strawberry Peach Pie features a flaky, nutty crust made with browned butter and a fresh, juicy filling of ripe strawberries and peaches. The lattice top adds a classic touch and the perfect amount of sweetness, making this pie a stunning and delicious summer dessert.
Ingredients
Brown Butter Pie Crust
- 1 cup cold unsalted butter
- 2 2/3 cups + 1 tbsp all-purpose flour (344 g)
- 3/4 teaspoon fine sea salt
- 1/2 cup water
- 1 tbsp apple cider or white vinegar
- 1 whole egg, whisked
Strawberry and Peach Filling
- 3 cups fresh sliced peaches (430 g)
- 3 cups fresh strawberries, hulled and quartered (390 g)
- 1/4 cup granulated sugar (50 g)
- 1/4 cup + 1 tbsp cornstarch (40 g)
- 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, cook 1 cup of cold unsalted butter over medium heat for 10-12 minutes until medium brown solids form and a nutty aroma develops. Scrape the browned butter into a parchment-lined shallow bowl and chill in the freezer until firm, about 1 hour.
- Prepare Brown Butter for Dough: Once frozen, remove from parchment and cut into cubes. Return the cubes to the freezer until ready to use.
- Mix Dry Ingredients: In a stand mixer bowl, combine 2 ⅔ cups + 1 tbsp all-purpose flour and 3/4 teaspoon fine sea salt.
- Incorporate Browned Butter: Add the cubed browned butter to the dry ingredients and mix on low speed for about 3 minutes until the mixture resembles coarse sand with pea-sized pieces.
- Add Ice Water and Vinegar: Measure 1/2 cup water with 1 tbsp apple cider or white vinegar and ice. Drizzle tablespoon by tablespoon into the flour mixture on low speed until dough clumps around the paddle, soft and moist but not sticky. Approximately 10-15 tablespoons needed.
- Form and Chill Dough: Divide dough into two 335-gram discs. Wrap in plastic wrap and chill in the fridge for at least 1 hour.
- Preheat Oven: Set oven to 425°F (218°C).
- Roll Bottom Crust: Roll out one dough disc on a floured surface to a 12-inch diameter, about 1/8 inch thick. Transfer carefully to a 9-inch metal pie pan and chill while rolling the second disc.
- Roll and Cut Lattice Strips: Roll out second disc to same thickness and diameter, cut into 1-inch strips, and chill strips on a parchment-lined tray.
- Prepare Filling: In a large bowl, combine 3 cups sliced peaches, 3 cups quartered strawberries, 1/4 cup sugar, 1 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp sea salt, and 1/4 cup + 1 tbsp cornstarch. Mix well and pour filling into pie crust, discarding excess liquid.
- Assemble Lattice Top: Lay vertical dough strips over filling, weave horizontal strips using the lattice technique. Trim excess dough to edge and tuck bottom crust over lattice edges. Crimp edges with knuckles.
- Apply Egg Wash and Sugar: Brush lattice top with whisked egg and sprinkle with 2-3 tbsp Turbinado sugar if using.
- Bake the Pie: Place pie on a rimmed baking sheet and bake at 425°F (218°C) for 25 minutes. Reduce oven temperature to 350°F (180°C) without opening the door and continue baking for 40-50 minutes, covering with foil if crust browns too quickly.
- Cool Before Serving: Let pie cool on a wire rack for at least 4 hours at room temperature to allow filling to thicken before slicing. Serve with ice cream if desired.
Notes
- Measure your flour properly using the spoon-level method or a kitchen scale for best results; avoid scooping directly with measuring cups to prevent using too much flour.
- Store leftover pie tightly covered in the refrigerator for up to 5 days; airtight containers help maintain freshness.
- The pie dough can be prepared ahead and stored in the fridge for up to 5 days or frozen up to 3 months.
- This pie tastes excellent baked a day ahead, allowing the juices to firm up before slicing.
Nutrition
- Serving Size: 1 slice (1/8th of pie)
- Calories: 370
- Sugar: 22g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
