If you are on the hunt for a dessert that beautifully captures summer’s bounty with a transformative twist, you have to try this Brown Butter Strawberry Peach Pie Recipe. The magic lies in the rich, nutty flavor of brown butter woven into a flaky homemade crust, perfectly complementing the juicy sweetness of fresh strawberries and peaches. This pie is not just a treat for the taste buds but also a comforting reminder of warm, sun-kissed days and cherished moments shared over a slice of something truly special.
Ingredients You’ll Need
Getting your hands on these simple yet essential ingredients is the first step towards creating a pie that bursts with fresh flavor and golden, buttery goodness. Each element plays a vital role in balancing taste, texture, and that irresistible pie appeal.
- Cold unsalted butter (1 cup): The star ingredient to be browned, adding a deep, nutty richness to your crust.
- All-purpose flour (2 ⅔ cups + 1 tbsp): Choose flour measured properly for a tender, flaky shell.
- Fine sea salt (3/4 tsp + 1/4 tsp): Enhances flavor in both dough and filling.
- Water (1/2 cup): Provides moisture to bring the dough together.
- Apple cider or white vinegar (1 tbsp): Helps tenderize the crust while adding a subtle tang.
- Whole egg, whisked (1): Binds ingredients and contributes to dough’s elasticity.
- Fresh sliced peaches (3 cups): Sweet and juicy, the heart of the fruity filling.
- Fresh strawberries, hulled and quartered (3 cups): Adds vibrant color and natural sweetness.
- Granulated sugar (1/4 cup): Sweetens the filling to perfection without overpowering.
- Cornstarch (1/4 cup + 1 tbsp): Thickens the fruit juices for a luscious pie filling.
- Lemon juice (1 tbsp): Brightens the fruit flavors with fresh acidity.
- Lemon zest (1 tsp): Adds aromatic citrus notes that elevate the filling.
- Turbinado sugar (2-3 tbsp, optional): Sprinkle on top for an irresistible crunchy finish.
How to Make Brown Butter Strawberry Peach Pie Recipe
Step 1: Brown the Butter
Start by melting your cold butter over medium heat in a saucepan. Stir occasionally and watch carefully as the butter transitions to a beautiful golden brown, releasing a rich, nutty aroma that will instantly fill your kitchen with warmth. This browned butter is the secret to adding complexity and depth to your pie crust’s flavor. Once browned, set it aside to cool to room temperature before incorporating it with your dry ingredients.
Step 2: Make the Pie Dough
In a large bowl, mix together the measured all-purpose flour and fine sea salt. Pour in the cooled brown butter, stirring gently to combine so that every bit of flour is enveloped in that nutty goodness. Add the water, vinegar, and whisked egg, mixing until everything comes together. Sometimes it helps to use your hands to knead the dough gently until smooth; this ensures a tender but sturdy crust that will hold all your luscious filling.
Step 3: Chill the Dough
Wrap the dough tightly in plastic wrap and pop it in the fridge for at least 30 minutes. Chilling firms the dough, making it easier to roll out and allowing those buttery layers to relax and develop.
Step 4: Prepare the Filling
In a large bowl, combine fresh peaches and strawberries, sugar, cornstarch, lemon juice, lemon zest, and a pinch of salt. Stir gently so the fruit is lightly coated with the sugar and thickening agents, which will help the filling set beautifully during baking. Let the mixture rest for 10 to 15 minutes to draw out the fruit’s natural juices, enhancing the pie’s juiciness.
Step 5: Preheat and Roll Out
Before you roll, set your oven to 375°F (190°C) so it’s perfectly hot by the time your pie is ready to bake. On a lightly floured surface, roll your chilled dough to fit a 9-inch pie dish — this is where your careful chilling pays off, giving you a crust that’s easy to handle and perfect in thickness.
Step 6: Assemble and Bake
Pour the fruit filling into your prepared crust, spreading it evenly. For an extra touch of sweetness and texture, sprinkle 2-3 tablespoons of Turbinado sugar on top. Bake the pie for 45-50 minutes until you see a bubbling filling and a delightfully golden crust. Keep an eye on it — if the edges brown too fast, shield them with foil. The result will be a perfectly baked pie that oozes warm fruit goodness with every slice.
Step 7: Cool and Serve
Once the pie comes out of the oven, give it at least 2 hours to cool. This resting period lets the filling set so you’ll get beautiful, clean slices. Serve warm or at room temperature, perhaps accompanied by vanilla ice cream or whipped cream to add a creamy counterpoint to the caramelized, fruity center.
How to Serve Brown Butter Strawberry Peach Pie Recipe
Garnishes
Fresh herbs like a sprig of mint or a light dusting of powdered sugar can elevate your pie’s presentation without overwhelming its natural flavors. A scoop of vanilla bean ice cream underneath a warm slice adds a luscious, melting contrast that will have everyone swooning.
Side Dishes
Pair this pie with light, crisp accompaniments like a simple green salad or a sparkling lemonade to cut through the richness. For a brunch spread, fresh whipped cream and some toasted nuts on the side create nice texture contrasts that complement the soft, fruity filling beautifully.
Creative Ways to Present
Think beyond the traditional slice: serve the pie in individual mini tart shells for a charming party dessert, or layer baked pie cubes with vanilla custard and berries in a trifle for a stunning, make-ahead treat. These creative ideas keep the essence of the Brown Butter Strawberry Peach Pie Recipe while giving you a fun way to impress guests.
Make Ahead and Storage
Storing Leftovers
Your pie slices keep wonderfully in the refrigerator, wrapped tightly to preserve moistness and prevent the crust from becoming soggy. Leftovers can stay fresh for up to 3 days, perfect for indulging in a sweet treat even days later.
Freezing
You can freeze the whole pie or individual slices for up to 2 months. Make sure the pie is completely cooled before wrapping firmly in plastic wrap and aluminum foil to prevent freezer burn. When you’re ready, thaw overnight in the fridge for the best texture.
Reheating
Warm your leftover pie in a 350°F (175°C) oven for about 10 to 15 minutes to refresh the crust’s flakiness and bring back the filling’s warm, melty goodness. Avoid the microwave if possible as it can make the crust soggy.
FAQs
Can I use frozen strawberries and peaches for this Brown Butter Strawberry Peach Pie Recipe?
While fresh fruit is best for texture and flavor, you can absolutely use frozen fruit. Just thaw and drain them thoroughly to reduce extra liquid. This prevents the filling from becoming watery and ensures a firm pie.
What does browning the butter add to the pie crust?
Brown butter introduces a rich, nutty flavor that elevates the ordinary pie crust into something deeply flavorful and aromatic. It adds complexity and warmth, making the whole pie taste more indulgent.
Can I make this pie gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend designed for baking, and keep the rest of the ingredients the same. You may want to add a little xanthan gum if your blend does not include it to maintain the dough’s structure.
What can I substitute for cornstarch in the filling?
Arrowroot powder or tapioca starch are excellent thickeners that can replace cornstarch in the filling. Use a 1:1 substitution to keep the filling thick and luscious.
How do I prevent the crust edges from burning?
Use a pie crust shield or loosely tent the edges of the crust with aluminum foil halfway through baking. This helps the edges cook evenly and stay golden without burning, especially during longer bake times.
Final Thoughts
This Brown Butter Strawberry Peach Pie Recipe is truly a celebration of summer fruits elevated by the deep, buttery flavor of browned butter in every bite. It’s one of those desserts that feels both nostalgic and impressively gourmet at the same time, making it a perfect shareable moment with family and friends. Go ahead and give it a try—you’ll soon find it hard to settle for any other pie once you’ve tasted this one!
Print
Brown Butter Strawberry Peach Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Brown Butter Strawberry Peach Pie combines the rich, nutty flavor of browned butter in a flaky homemade crust with a juicy, sweet filling of fresh peaches and strawberries. The pie is beautifully balanced with a hint of lemon zest and juice for brightness, and is topped optionally with Turbinado sugar for a subtle crunch. Perfect for summer gatherings or a comforting dessert, this pie is baked to golden perfection with bubbling fruit filling inside.
Ingredients
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 (Optional)
- 2–3 tbsp Turbinado sugar
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the cold unsalted butter. Stir occasionally and continue cooking for 5-7 minutes until the butter turns golden brown and emits a nutty aroma. Be careful not to burn it. Remove from heat and let cool to room temperature.
- Make the Pie Dough: In a large mixing bowl, combine the flour and 3/4 teaspoon fine sea salt. Add the cooled brown butter and stir until incorporated. Then, add the water, apple cider vinegar, and whisked egg. Mix until the dough begins to come together. Use your hands to knead the dough into a smooth ball.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm up and make it easier to roll out.
- Prepare the Filling: In a large bowl, combine the sliced peaches, quartered strawberries, granulated sugar, cornstarch, lemon juice, lemon zest, and 1/4 teaspoon fine sea salt. Gently stir to evenly coat the fruit. Let the mixture sit for 10-15 minutes to allow the fruit juices to release and the cornstarch to absorb moisture.
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking.
- Roll Out the Dough: Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough to fit a 9-inch pie dish, creating an even thickness throughout.
- Assemble the Pie: Transfer the rolled dough to the pie dish. Pour the fruit filling into the crust, spreading it evenly. If desired, sprinkle 2-3 tablespoons of Turbinado sugar over the top for added sweetness and crunch.
- Bake the Pie: Place the pie in the preheated oven and bake for 45-50 minutes. Watch for a golden crust and bubbling filling. If the crust edges brown too quickly, cover them with foil to prevent burning and continue baking until the filling is fully set and bubbling.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least 2 hours. This lets the filling set properly for clean slices. Serve as is or with a scoop of vanilla ice cream for an indulgent touch.
Notes
- Measure flour by spooning into the cup and leveling with a knife to avoid packing and ensure accuracy.
- Brown butter adds a nutty depth of flavor and creates a tender crust.
- If fresh peaches or strawberries aren’t available, thawed frozen fruit can be used but drain excess moisture.
- Using Turbinado sugar on top adds a crunchy texture but can be omitted if preferred.
- Chilling the dough is crucial for flakiness and ease of rolling.
- Use foil to protect crust edges from burning during baking if needed.
- Allow sufficient cooling time to avoid runny filling.
