Brown Butter Strawberry Peach Pie

The aroma of roasted butter mingles beautifully with the sweet scent of summer fruits, transporting you to a sun-drenched kitchen filled with laughter and the promise of dessert. This Brown Butter Strawberry Peach Pie combines the rich, nutty flavor of brown butter with juicy peaches and strawberries, creating a harmonious balance that is irresistibly comforting. In just under an hour, you’ll have a warm pie that is perfect for gatherings, showcasing seasonal fruits at their finest.

This recipe is perfect for fruit lovers and home bakers looking to impress. Ideal for summer barbecues or cozy family dinners, you can prepare the pie in advance and store it in the fridge for up to three days.

Why You’ll Love This Recipe

• The brown butter adds a unique depth of flavor that elevates traditional pie.
• Fresh peaches and strawberries provide a juicy, vibrant filling that bursts with summer essence.
• The flaky, buttery crust is the ultimate vessel for the sweet fruit filling.
• It’s a crowd-pleaser that is sure to impress at any gathering.

What You’ll Need

Gather the following ingredients for a delightful pie experience.

For the Pie Crust

• 1 cup cold unsalted butter
• 2 ⅔ cups + 1 tbsp all-purpose flour (see notes below for measuring)
• 3/4 teaspoon fine sea salt
• 1/2 cup water
• 1 tbsp apple cider or white vinegar
• 1 whole egg (whisked)

For the 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
• 2-3 tbsp Turbinado sugar (optional)

*Use frozen fruit in off-seasons.

Substitutions & Swaps

• Unsalted butter can be replaced with margarine.
• Fresh fruit may be exchanged for frozen.
• Apple cider vinegar can be swapped with lemon juice.
• For a gluten-free option, use a gluten-free flour blend.

How to Make It

Start this culinary adventure with these simple steps.

1. Make the Pie Dough

In a large mixing bowl, combine the flour and sea salt. Cut in the cold butter until the mixture resembles coarse crumbs. Slowly add the water and vinegar, mixing until just combined. Form the dough into a ball, wrap in plastic, and chill for at least 30 minutes.

2. Prepare the Brown Butter

In a saucepan over medium heat, melt the butter, stirring frequently. Continue cooking until it turns golden brown and gives off a nutty aroma. Remove from heat and let it cool slightly.

3. Roll Out the Dough

On a floured surface, roll out the chilled dough into a circle about 1/8 inch thick. Transfer to a 9-inch pie pan, trimming excess dough from the edges.

4. Assemble the Filling

In a large bowl, toss the sliced peaches and strawberries with granulated sugar, cornstarch, lemon juice, lemon zest, and fine sea salt. Stir until the fruit is evenly coated.

5. Fill the Pie

Pour the fruit mixture into the prepared pie crust, spreading it evenly. Drizzle the brown butter over the filling.

6. Bake the Pie

Preheat your oven to 425°F (220°C). Bake the pie for 20 minutes, then reduce the temperature to 350°F (175°C). Continue baking for an additional 30-40 minutes until the filling is bubbly and the crust is golden brown.

How to Store It

Fridge: Enjoy within 3-4 days in an airtight container.
Freezer: Yes, can freeze for up to 3 months.
Reheat: Warm in the oven at 350°F (175°C) for 15-20 minutes.

Tips for Best Results

• Chill the pie dough thoroughly for a flaky crust.
• Use ripe, seasonal fruit for the best flavor.
• Allow the pie to cool slightly before slicing for easier serving.
• If desired, sprinkle Turbinado sugar on top before baking for added crunch.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for an indulgent treat.
• Pair with whipped cream for a light and airy finish.
• Enjoy warm during summer picnics or gatherings.