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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- 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.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- 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.
- 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.
- 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.
- 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
