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
Scale
Pie Dough
- 1 cup cold unsalted butter
- 2 â…” 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.
