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
Units
Scale
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