Brown Butter Strawberry Peach Pie

I’m excited to share one of my all-time favorite summer desserts: Brown Butter Strawberry Peach Pie. There’s something magical about combining fresh, juicy peaches and strawberries with a rich, nutty brown butter crust. Every time I make this pie, it reminds me of warm summer afternoons spent with family and friends, sharing good food and laughter. This pie is truly a celebration of the season’s best fruits.

Why You’ll Love This Recipe

This pie stands out because of its unique crust. Brown butter adds a deep, nutty flavor that perfectly complements the sweetness of the fruit filling. The combination of strawberries and peaches gives it a fresh, vibrant taste that feels both classic and a little special. Plus, the lattice crust on top adds a beautiful, rustic look that makes it as pleasing to the eyes as it is to the palate.

Versatile

This recipe is wonderfully versatile. You can easily swap out the strawberries or peaches for other fruits like blueberries, cherries, or apples, depending on what’s in season or what you have on hand. The brown butter crust pairs well with almost any fruit filling, making it a great recipe to keep in your baking repertoire year-round.

Budget-Friendly

Despite its impressive taste and presentation, this pie is budget-friendly. It uses simple, accessible ingredients that you can find in most kitchens or local grocery stores. Using fresh fruits means you’re getting great flavor without the need for extra sugar or additives.

Ingredients

Here’s what you’ll need to make this delicious pie:

• 1 cup cold unsalted butter

• 2 ⅔ cups + 1 tbsp all-purpose flour (see notes below for measuring)

• 3/4 teaspoon fine sea salt

• 1/2 cup water

• 1 tbsp apple cider or white vinegar

• 1 whole egg (whisked)

• 3 cups fresh sliced peaches

• 3 cups fresh strawberries (hulled and quartered)

• ¼ cup granulated sugar

• ¼ cup + 1 tbsp cornstarch

• 1 tbsp lemon juice

• 1 tsp lemon zest

• ¼ tsp fine sea salt

• 2-3 tbsp Turbinado sugar (optional)

  How to Make Brown Butter Strawberry Peach Pie

  Making this pie is one of my favorite baking adventures because it’s both straightforward and rewarding. The key is to prepare each part carefully, especially the brown butter crust, which is what sets this pie apart.

  Step-by-Step Instructions for Making

  1. Make the Brown Butter
  First, melt the cold unsalted butter in a stainless steel pan over medium heat. Cook it for 10 to 12 minutes, stirring occasionally, until you see medium brown butter solids and smell a nutty aroma. This means the butter is perfectly browned. Scrape the browned butter into a shallow bowl lined with parchment paper and chill it in the freezer for about an hour until firm.

  2. Prepare the Dough
  Once the butter is frozen solid, cut it into small cubes and keep it chilled. In a stand mixer, combine the flour and sea salt. Add the browned butter cubes and mix on low speed until the butter pieces resemble coarse sand, about three minutes. Next, prepare ice water by mixing cold water with apple cider vinegar and some ice cubes. Drizzle the ice water slowly into the flour mixture while the mixer runs on low. Add only enough water until the dough just begins to clump and feels moist but not sticky.

  3. Chill the Dough
  Divide the dough into two equal discs, about 335 grams each. Wrap them tightly in plastic wrap and chill in the fridge for at least one hour. This resting time lets the dough hydrate and makes it easier to roll out later.

  4. Roll and Assemble the Pie
  Preheat your oven to 425°F (218°C). Roll out one dough disc on a lightly floured surface into a 12-inch circle, about ⅛ inch thick. Gently transfer it to a 9-inch metal pie pan, being careful not to tear the dough. Chill it while you roll out the second disc for the lattice.

  Cut the second disc into 1-inch strips for the lattice top. Chill these strips until ready to assemble.

  5. Make the Filling
  In a large bowl, combine the sliced peaches, quartered strawberries, sugar, lemon juice, lemon zest, cornstarch, and salt. Mix gently, and then pour the filling into the pie crust, leaving behind any excess liquid as it can make the crust soggy.

  6. Create the Lattice Top
  Arrange vertical strips evenly over the filling. Pull back every other strip, lay a horizontal strip across, then bring the pulled strips back over. Repeat this weaving until the lattice is complete. Trim excess dough, tuck edges, and crimp with your knuckles.

  7. Final Touches and Baking
  Brush the lattice crust with the whisked egg wash and sprinkle with Turbinado sugar for a crunchy finish. Place the pie on a rimmed baking sheet. Bake at 425°F for 25 minutes, then reduce heat to 350°F (180°C) without opening the oven. Bake for another 40-50 minutes. If the crust browns too quickly, cover with foil.

  8. Cooling and Serving
  Once baked, let the pie cool completely on a wire rack for at least 4 hours. This step is crucial—it allows the filling to thicken so you get perfect slices. Serve with a scoop of vanilla ice cream for the ultimate summer dessert.

  Quick and Easy Tips

  Although this pie has many steps, breaking it down makes it manageable. Browning the butter adds a unique flavor without extra fuss. Using fresh fruits keeps the filling natural and delicious. Preparing the lattice strips in advance also helps streamline assembly.

  Customizable and Crowd-Pleasing

  You can swap fruits or add spices like cinnamon or ginger to suit your taste. This pie always gets compliments—its balance of buttery crust and juicy filling pleases every crowd at barbecues or family dinners.

  Frequently Asked Questions (FAQs) About Brown Butter Strawberry Peach Pie

  Q: Can I use frozen fruit instead of fresh peaches and strawberries?
  A: Yes, but fresh fruit gives the best texture and flavor. If you use frozen, thaw and drain excess liquid before mixing to avoid a soggy crust.

  Q: How do I store leftover pie?
  A: Cover the pie loosely with plastic wrap or foil. Store it at room temperature for up to two days or refrigerate for up to five days. Bring to room temperature before serving.

  Q: Can I make the pie dough ahead of time?
  A: Absolutely! The dough can be made up to two days in advance and kept refrigerated or frozen for up to a month. Just thaw before rolling out.

  Q: What can I use instead of Turbinado sugar?
  A: You can substitute with regular granulated sugar or sanding sugar for a similar crunchy finish.

  Q: How do I prevent the crust from getting soggy?
  A: Discard any excess fruit liquid before adding the filling to the pie crust. Also, baking the pie on a rimmed sheet helps catch drips and promotes even cooking.

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  Brown Butter Strawberry Peach Pie

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  This Brown Butter Strawberry Peach Pie features fresh, juicy peaches and strawberries wrapped in a rich, nutty brown butter crust. Perfect for summer, it pairs beautifully with vanilla ice cream for a delightful dessert experience.

  • Total Time: 250 minutes
  • Yield: 8 servings 1x

  Ingredients

  Scale 1x2x3x

  • 1 cup cold unsalted butter

  • 2 ⅔ cups + 1 tbsp all-purpose flour (see notes for measuring)

  • 3/4 teaspoon fine sea salt

  • 1/2 cup water

  • 1 tbsp apple cider or white vinegar

  • 1 whole egg (whisked)

  • 3 cups fresh sliced peaches

  • 3 cups fresh strawberries (hulled and quartered)

  • ¼ cup granulated sugar

  • ¼ cup + 1 tbsp cornstarch

  • 1 tbsp lemon juice

  • 1 tsp lemon zest

  • ¼ tsp fine sea salt

  • 2–3 tbsp Turbinado sugar (optional)

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  Instructions

  • Line a shallow bowl with parchment paper and set aside.

  • In a stainless steel pan over medium heat, cook butter for 10-12 minutes until medium brown solids form and butter smells nutty. Scrape into lined bowl and freeze for 1 hour until firm.

  • Remove parchment, cut butter into cubes, and keep frozen until ready to use.

  • In a stand mixer bowl, combine flour and sea salt. Add browned butter cubes and mix on low until mixture resembles coarse sand (about 3 minutes).

  • Prepare ice water by mixing water, apple cider vinegar, and ice cubes. Drizzle ice water into flour mixture slowly while mixing on low until dough clumps but is not sticky.

  • Divide dough into two 335-gram discs, wrap in plastic wrap, and chill for at least 1 hour.

  • Preheat oven to 425°F (218°C). Roll out one dough disc on a floured surface to 12 inches diameter and ⅛ inch thick. Transfer gently to a 9-inch pie pan and chill.

  • Roll out second disc the same way and cut into 1-inch strips. Chill strips on parchment-lined tray.

  • In a large bowl, mix peaches, strawberries, sugar, lemon juice, lemon zest, cornstarch, and salt. Pour filling into crust, discarding excess liquid.

  • Arrange vertical strips over filling. Weave lattice by folding every other strip, adding horizontal strips, then unfolding. Trim excess dough, tuck edges, and crimp.

  • Brush lattice with whisked egg and sprinkle with Turbinado sugar.

  • Place pie on rimmed baking sheet. Bake at 425°F for 25 minutes. Reduce heat to 350°F (180°C) without opening oven, bake 40-50 minutes more. Cover crust with foil if browning too fast.

  • Cool on wire rack for at least 4 hours before serving.

  Notes

  • Use fresh fruit for best results.

  • Discard excess fruit juice to avoid soggy crust.

  • Chilling dough and lattice strips helps maintain shape.

  • Use Turbinado sugar for a crunchy crust top; substitute with granulated sugar if unavailable.

  • Author: Mohamed
  • Prep Time: 180 minutes
  • Cook Time: 70 minutes