Brown Butter Strawberry Peach Pie Recipe

If you’re on the hunt for the perfect dessert that screams summer in every bite, the Brown Butter Strawberry Peach Pie Recipe is your new best friend. This pie combines the luscious sweetness of fresh strawberries and peaches with the rich, nutty flavor of brown butter infused into a tender, flaky crust that will have everyone asking for seconds. It’s a beautiful balance of juicy fruit filling and buttery perfection, bringing a mouthwatering twist to a classic favorite. Trust me, once you try this pie, it will become a beloved staple for your celebrations and lazy afternoons alike.

Ingredients You’ll Need

Getting the ingredients right is the secret to making this Brown Butter Strawberry Peach Pie Recipe truly shine. Each component plays a key role: the butter browns to add a deep, nutty character; the fresh fruit ensures juicy, vibrant flavor; and the careful mix of flour and flour-enhancers guarantees a crust that’s both sturdy and flaky.

• Cold unsalted butter (1 cup): Essential for browning to produce that irresistible nutty aroma that defines the crust’s flavor.
• All-purpose flour (2 ⅔ cups + 1 tbsp): Gives structure to the crust; measuring accurately keeps the dough from being too dry or sticky.
• Fine sea salt (3/4 teaspoon for dough + 1/4 teaspoon for filling): Enhances all the sweet and buttery flavors throughout.
• Water (1/2 cup): Keeps the dough moist and workable, balancing out the flour and butter.
• Apple cider or white vinegar (1 tbsp): Tenderizes the crust, resulting in the perfect flaky texture.
• Whole egg, whisked (1): Binds the dough while adding richness and golden color once baked.
• Fresh sliced peaches (3 cups): Provides juicy, sweet-tart notes that blend beautifully with the strawberries.
• Fresh strawberries, hulled and quartered (3 cups): Adds vibrancy and natural sweetness that bursts with every chew.
• Granulated sugar (1/4 cup): Sweetens the fruit filling just right without overpowering it.
• Cornstarch (1/4 cup + 1 tbsp): Thickens the fruity juices, so your pie slices perfectly without being too runny.
• Lemon juice (1 tbsp) and lemon zest (1 tsp): Adds a refreshing zing that brightens the entire filling.
• Turbinado sugar (2-3 tbsp, optional): Sprinkled on top for an extra bit of crunch and caramelized sweetness.

How to Make Brown Butter Strawberry Peach Pie Recipe

Step 1: Brown the Butter

The magic of this pie begins with browning the butter. Melt the cold butter gently in a saucepan over medium heat, stirring often until it becomes golden and releases that irresistible nutty fragrance. It takes a few minutes, but this step transforms the flavor foundation of your pie.

Step 2: Make the Pie Dough

Mix the flour and salt in a large bowl, then pour in the cooled brown butter. Stir until combined, then add water, vinegar, and the whisked egg. Use your hands to bring everything together into a smooth, cohesive dough. This dough is what will hold all your juicy fruit perfectly.

Step 3: Chill the Dough

Wrap the dough tightly in plastic wrap and pop it into the fridge for at least 30 minutes. This resting time firms up the dough, making it easier to roll out and helping the gluten relax for that tender crust you want.

Step 4: Prepare the Fruit Filling

Combine the sliced peaches, strawberries, sugar, cornstarch, lemon juice, lemon zest, and salt in a big bowl. Gently toss it all to coat the fruit evenly, allowing the flavors to mingle and release sweet juices over 10 to 15 minutes.

Step 5: Preheat the Oven

Get your oven ready by setting it to 375°F (190°C). Having the oven at the right temperature is key for a golden crust and perfectly cooked filling.

Step 6: Roll Out the Dough

Take the chilled dough from the fridge and roll it out on a lightly floured surface until it fits a 9-inch pie dish. This step defines the shape and ensures a nice even thickness for your crust.

Step 7: Assemble the Pie

Carefully pour the luscious fruit filling into your crust, spreading it evenly. If you want a little extra sparkle and a slight crunch, sprinkle 2 to 3 tablespoons of Turbinado sugar over the top before baking.

Step 8: Bake the Pie

Bake for about 45 to 50 minutes or until the crust turns golden brown and the filling bubbles with joy. Keep an eye on the edges—if they brown too fast, gently cover them with foil to prevent burning and let the center finish baking.

Step 9: Cool and Serve

Patience is a virtue here. Let your pie cool for at least 2 hours so the filling sets up nicely. Then slice it up, and if you want to play it up, serve with vanilla ice cream for a luscious, creamy accompaniment.

How to Serve Brown Butter Strawberry Peach Pie Recipe

Garnishes

Simple garnishes like a dusting of powdered sugar or a few fresh mint leaves can add a fresh pop of color and highlight the vibrant fruit flavors beautifully. A light drizzle of honey or a dollop of whipped cream adds a lovely touch of sweetness without overshadowing the pie’s character.

Side Dishes

This pie pairs wonderfully with vanilla ice cream or even a scoop of homemade mascarpone. For a grown-up twist, a small glass of late harvest Riesling or sparkling rosé turns your dessert into an elegant finale.

Creative Ways to Present

Try serving your Brown Butter Strawberry Peach Pie Recipe in individual mini tartlets for a charming tea party vibe. Alternatively, layering the filling in jars for a deconstructed pie parfait adds an element of surprise and makes for an adorable presentation.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover leftover pie tightly with plastic wrap or foil and store it in the refrigerator. It will stay deliciously fresh for up to 3 days, letting you enjoy that incredible flavor well after the first slice.

Freezing

You can freeze this pie either before or after baking. Wrap the unbaked pie tightly in plastic wrap and foil to prevent freezer burn, or freeze cooled baked slices individually wrapped. Either way, it’ll keep for about 2 months and be ready whenever a craving hits.

Reheating

To bring your pie back to life, warm individual slices gently in the microwave or reheat a whole pie in the oven at 350°F (175°C) for about 15-20 minutes. The crust will regain its flakiness, and the filling will be perfectly warmed through.

FAQs

Can I use frozen fruit instead of fresh strawberries and peaches?

While fresh fruit is ideal for this Brown Butter Strawberry Peach Pie Recipe to capture peak flavor and texture, frozen fruit can work in a pinch. Just make sure to thaw and drain it well to avoid excess moisture that can make the pie soggy.

Why do I brown the butter instead of just using regular melted butter?

Brown butter adds an incredibly rich, nutty depth to the crust that regular melted butter simply can’t match. It intensifies the flavor, making the crust one of the most memorable parts of this pie.

Can I make the crust with a food processor?

Absolutely! You can combine the flour, salt, and cooled brown butter in a food processor, then add the wet ingredients slowly until it forms a dough. Just be careful not to over-process to keep the crust tender.

Is it necessary to chill the dough before rolling it out?

Yes, chilling stabilizes the dough, making it easier to handle and helping achieve that perfect flaky texture after baking. Skipping this step might result in a challenging, sticky dough and a less tender crust.

How do I prevent the pie crust edges from burning?

To avoid burnt edges, cover them with strips of foil or a pie crust shield halfway through baking, especially if you notice browning sooner than expected. This protects the crust while letting the rest of the pie finish baking beautifully.

Final Thoughts

There’s something truly special about the Brown Butter Strawberry Peach Pie Recipe that feels both nostalgic and delightfully fresh. It’s the kind of dessert you’ll want to make time and time again, whether for a summer gathering or a sweet way to treat yourself after a long day. Go ahead and give it a try—once you experience that perfect flaky crust and juicy, flavorful filling with that unmistakable brown butter twist, you’ll never look back.

Brown Butter Strawberry Peach Pie Recipe

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• Author: admin
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x

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Description

This Brown Butter Strawberry Peach Pie is a delightful summer dessert featuring a rich, nutty brown butter crust enveloping a luscious filling of fresh peaches and strawberries. The combination of sweet and tart fruits, enhanced with lemon zest and juice, creates a vibrant flavor profile. Perfectly baked until golden and bubbling, this pie offers a crisp topping with optional Turbinado sugar for added texture and sweetness.

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Ingredients

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Pie Dough

• 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

Fruit 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

Topping

• 2–3 tbsp Turbinado sugar (optional for topping)

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Instructions

1. Brown the Butter: In a medium saucepan, melt the cold butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and releases a nutty aroma, about 5-7 minutes. Be careful not to burn it. Remove from heat and cool to room temperature.
2. Make the Pie Dough: In a large mixing bowl, combine the flour and fine sea salt. Pour the cooled brown butter into the flour mixture and stir until combined.
3. Add Liquids and Mix: Add the water, apple cider vinegar, and whisked egg to the flour and butter mixture. Stir until the dough comes together, then knead by hand into a smooth dough.
4. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
5. Prepare the Filling: In a large bowl, combine the sliced peaches, hulled and quartered strawberries, granulated sugar, cornstarch, lemon juice, lemon zest, and salt. Stir gently to coat the fruit evenly. Let sit for 10-15 minutes to allow the juices to release.
6. Preheat the Oven: Preheat your oven to 375°F (190°C).
7. Roll Out the Dough: Remove the chilled dough from the refrigerator. On a lightly floured surface, roll it out to fit a 9-inch pie dish.
8. Fill the Pie: Pour the fruit filling into the prepared dough-lined pie dish, spreading it evenly. Sprinkle the filling with 2-3 tablespoons of Turbinado sugar if desired for extra sweetness and crunch.
9. Bake the Pie: Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust edges brown too quickly, cover them with foil to prevent burning and continue baking until the center is set.
10. Cool and Serve: Allow the pie to cool for at least 2 hours to let the filling set before slicing. Serve as is or with a scoop of vanilla ice cream for added indulgence.

Notes

• Use cold ingredients when making the dough to ensure a flaky crust.
• Measuring flour correctly by spooning it into your measuring cup and leveling it off helps prevent a tough pie crust.
• Brown butter adds a deep, nutty flavor to the crust for a special twist on traditional pie dough.
• If the crust edges brown too fast during baking, use foil to shield and protect those areas.
• Allowing the pie to cool completely is key for the filling to thicken and set properly.
• Turbinado sugar topping is optional but provides a nice crunch and sparkling finish.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American