Introduction

Brown Butter Strawberry Peach Pie combines fresh, juicy peaches and strawberries in a rich, nutty brown butter crust. This summer dessert is perfect served with a scoop of vanilla ice cream, making every bite a delightful treat. Whether for a barbecue or a birthday, it’s a crowd-pleaser that tastes better than bakery versions.

A round strawberry pie with a golden brown lattice crust on top, the crust has a shiny sugar coating and the edges are crimped with a slightly darker golden touch. Underneath the crust, bright red, juicy strawberry filling peeks through the lattice gaps. Several fresh halved strawberries with green leaves are placed both on top of the pie and scattered around it on a white plate. The whole setup is on a white marbled surface, with a small white bowl containing more strawberries nearby, alongside a white cloth and white plates with silver forks. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Brown Butter Pie Crust:

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

Strawberry and Peach Filling:

3 cups fresh sliced peaches
3 cups fresh strawberries, hulled and quartered
1/4 cup granulated sugar
1/4 cup + 1 tbsp cornstarch
1 tbsp lemon juice
1 tsp lemon zest
1/4 tsp fine sea salt
2-3 tbsp Turbinado sugar (optional, for topping)

Instructions

Step 1: Brown the butter by cooking it over medium heat until medium-brown solids form and it smells nutty. Scrape into a parchment-lined shallow bowl and freeze until firm, about 1 hour. Cut into cubes when firm.

Step 2: In a stand mixer bowl, combine the flour and salt. Add the cubed browned butter and mix on low until pea-sized crumbs form and mixture resembles coarse sand.

Step 3: Stir together the water, vinegar, and some ice. With the mixer running on low, drizzle in water by the tablespoon until the dough clumps around the paddle. It should feel moist and soft, not sticky.

Step 4: Divide the dough into two equal portions. Wrap each in plastic wrap and roll into flat discs. Chill in the refrigerator for at least 1 hour.

Step 5: Preheat the oven to 425°F (218°C). On a floured surface, roll out one dough disc into a 12-inch circle. Transfer to a 9-inch metal pie pan, pressing gently to fit. Chill while rolling out the second disc.

Step 6: Roll the second disc into a 12-inch circle. Cut into ten 1-inch strips and place on a parchment-lined tray. Chill strips while preparing the filling.

Step 7: In a large bowl, combine peaches, strawberries, sugar, lemon juice, lemon zest, cornstarch, and salt. Toss to evenly coat the fruit.

Step 8: Pour the filling into the prepared pie crust, leaving any excess liquid behind and discarding it.

Step 9: Arrange lattice strips over the filling by laying vertical strips, pulling back every other strip, placing a horizontal strip, then bringing vertical strips back down; repeat to complete the lattice.

Step 10: Trim excess dough to the edge of the pie plate. Tuck the bottom crust over the lattice edges and crimp using your knuckles.

Step 11: Brush the lattice top with whisked egg and sprinkle with Turbinado sugar. Place pie on a rimmed baking sheet and bake 25 minutes at 425°F (218°C). Without opening the oven, lower heat to 350°F (180°C) and bake 40-50 minutes more. Cover with foil if the crust browns too quickly.

Step 12: Cool the pie on a wire rack for at least 4 hours to allow the filling to set. Serve with vanilla ice cream if desired.

Tips & Variations

Use ripe peaches with a slight give for the best flavor and texture.

Vinegar in the pie dough tenderizes gluten and prevents discoloration in the crust.

For a thicker filling, use all-purpose flour instead of cornstarch and add 1-2 tablespoons extra.

If you don’t want to make a whole pie, try strawberry pie pop tarts or triple berry crumb bars for a simpler alternative.

Measure flour using the spoon-and-level method or a kitchen scale for consistent results.

Storage

Store leftover pie tightly covered in the refrigerator for up to 5 days. For best results, use an airtight container. Unbaked pie dough can be refrigerated for 5 days or frozen for up to 3 months. Baked pie freezes well for up to 3 months; thaw overnight in the fridge before serving. This pie also tastes great when baked a day ahead, allowing the filling to firm up for easier slicing.

FAQs

Can I use frozen fruit for the filling?

Fresh fruit is best to prevent excess liquid in the filling, but if using frozen, thaw thoroughly and drain excess moisture before mixing with other ingredients.

Why brown the butter for the crust?

Browned butter adds a rich, nutty flavor to the crust that enhances the overall taste of the pie, making it more complex and delicious.