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Brown Butter Strawberry Peach Pie Recipe

★★★★★

4.7 from 89 reviews
  • Author: anna
  • Total Time: 4 hours 10 minutes
  • Yield: 8 servings 1x

Description

Brown Butter Strawberry Peach Pie offers a fresh and juicy combination of ripe peaches and strawberries encased in a rich, nutty brown butter crust. Perfect for summer gatherings, this dessert combines a tender, flavorful crust with a luscious fruit filling, finished with a classic lattice top and a sprinkle of turbinado sugar for added crunch. Serve it chilled with a scoop of vanilla ice cream for a refreshing treat that captures the essence of summer.

Ingredients

Scale

Brown Butter Pie Crust

  • 1 cup (226 g) cold unsalted butter
  • 2 ⅔ cups + 1 tbsp (344 g) all-purpose flour
  • 3/4 teaspoon fine sea salt
  • 1/2 cup water (chilled with ice)
  • 1 tbsp apple cider or white vinegar
  • 1 whole egg, whisked (for egg wash)

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, for topping)

Instructions

  1. Brown the butter: Melt the cold unsalted butter in a stainless steel pan over medium heat, cooking for about 10-12 minutes until medium brown butter solids form and it smells nutty. Scrape the browned butter into a parchment-lined shallow bowl and freeze until firm, about 1 hour. Once firm, cut into cubes and keep chilled until use.
  2. Mix the dry ingredients: In a stand mixing bowl, combine the all-purpose flour and fine sea salt. Add the cubed browned butter and mix on low speed until the mixture resembles coarse sand with pea-sized butter pieces, about 3 minutes.
  3. Add water and vinegar: Chill water with ice and stir in the vinegar. With the mixer on low, drizzle the cold water mixture a tablespoon at a time into the bowl until the dough clumps around the paddle, feeling moist and soft but not sticky.
  4. Portion and chill the dough: Divide the dough into two equal rounds, wrap each loosely in plastic wrap, roll into flat discs approximately 335 grams each, and chill in the refrigerator for at least 1 hour.
  5. Roll out bottom crust: Preheat the oven to 425°F (218°C). On a lightly floured surface, roll out one dough disc into a 12-inch diameter circle about 1/8 inch thick. Transfer gently to a 9-inch metal pie pan, pressing to secure against sides and bottom. Chill in the fridge while rolling the second disc.
  6. Prepare lattice top: Roll the second disc to the same dimensions and thickness, then cut it into ten 1-inch strips. Place strips on a parchment-lined baking tray and chill.
  7. Make the filling: In a large bowl, combine sliced peaches, quartered strawberries, granulated sugar, lemon juice, lemon zest, cornstarch, and salt; toss gently until fruit is evenly coated.
  8. Fill the pie: Pour the filling into the prepared pie crust, leaving the excess liquid behind in the bowl to discard.
  9. Assemble lattice top: Arrange the chilled dough strips in a lattice pattern over the fruit by laying down vertical strips, folding back alternating strips, placing a horizontal strip, then returning the folded strips. Repeat until lattice is complete.
  10. Crimp edges: Trim the excess dough to the edge of the pie dish, tuck the bottom crust over the lattice strips, and crimp the edges with your knuckles to seal firmly.
  11. Apply egg wash and sugar: Brush the lattice top with whisked egg and sprinkle with turbinado sugar for a crunchy, golden finish.
  12. Bake the pie: Place the pie on a rimmed baking sheet. Bake at 425°F (218°C) for 25 minutes, then without opening the oven, reduce the temperature to 350°F (180°C) and bake for another 40-50 minutes. If the crust browns too quickly, cover the top with aluminum foil.
  13. Cool before serving: Let the pie cool on a wire rack at room temperature for at least 4 hours to allow the filling to set. Serve with a scoop of vanilla ice cream for best enjoyment.

Notes

  • Use the spoon-level method or a kitchen scale to measure flour accurately for tender crusts; avoid scooping directly from the container.
  • Fresh ripe peaches should yield slightly to gentle pressure for optimal flavor and texture.
  • Discard excess liquid from filling after mixing to prevent soggy crust.
  • Pie dough can be made and stored in the refrigerator for up to 5 days or frozen up to 3 months.
  • Leftover baked pie keeps well covered in the refrigerator for up to 5 days; can be frozen up to 3 months.
  • Baking the pie a day ahead improves filling consistency as juices firm up.
  • Prep Time: 3 hours
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: brown butter pie crust, strawberry peach pie, summer pie recipe, fresh fruit pie, lattice pie crust

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Find it online: https://recipiana.com/brown-butter-strawberry-peach-pie-recipe/