If you’re searching for a fruit pie that perfectly balances rich, nutty notes with fresh, juicy sweetness, then this Brown Butter Strawberry Peach Pie Recipe is your new best friend in the kitchen. The magic begins with deeply browned butter that infuses the crust with incredible flavor, while ripe peaches and strawberries provide a vibrant and luscious filling. It’s a pie that feels like summer in every bite and is irresistibly welcoming, whether for a casual family dessert or a special occasion treat.
Ingredients You’ll Need
As with many great recipes, the secret lies in simple, quality ingredients that each bring something unique to the table. From the velvety brown butter adding depth to the crust, to the juicy fresh fruit that bursts with sweetness, each element in this Brown Butter Strawberry Peach Pie Recipe plays a crucial role in creating a harmonious and unforgettable dessert.
- Cold unsalted butter (1 cup): Essential for browning and building a rich, nutty-flavored crust.
- All-purpose flour (2 â…” cups + 1 tbsp): The foundation of the flaky dough, measured carefully for perfect texture.
- Fine sea salt (¾ teaspoon + ¼ teaspoon): Enhances all flavors, balancing sweetness and adding depth.
- Water (½ cup): Helps bring the dough together without making it tough.
- Apple cider or white vinegar (1 tbsp): Tenderizes the dough and complements the brown butter’s richness.
- Whole egg, whisked (1): Binds the dough while adding a golden hue.
- Fresh sliced peaches (3 cups): Juicy and sweet, providing the pie’s summery base.
- Fresh strawberries, hulled and quartered (3 cups): Adds bright color and a natural tartness to the filling.
- Granulated sugar (¼ cup): Sweetens the fruit filling to perfection.
- Cornstarch (¼ cup + 1 tbsp): Thickens the filling, ensuring it sets nicely without being runny.
- Lemon juice (1 tbsp): Adds freshness and balances the sweetness.
- Lemon zest (1 tsp): Infuses a subtle citrus aroma that lifts the filling.
- Turbinado sugar (2–3 tbsp, optional): Sprinkled on top for a beautiful sparkle and gentle crunch.
How to Make Brown Butter Strawberry Peach Pie Recipe
Step 1: Brown the Butter
Start by melting cold unsalted butter in a medium saucepan over medium heat. Keep a close eye and stir occasionally as the butter transitions from melted to a golden, fragrant brown, which should take around 5 to 7 minutes. This step is where the deep, nutty flavor that defines the crust develops, so resist the urge to rush it or let it burn. Once achieved, remove from heat and let it cool completely before moving on.
Step 2: Mix the Pie Dough
In a large bowl, whisk together your flour and sea salt, creating the dry base for your dough. Pour the cooled browned butter into the flour mixture, stirring gently until the crumbly mixture starts to come together. Next, add the water, apple cider vinegar, and whisked egg. Combine the ingredients thoroughly, then knead the dough by hand until it turns smooth and cohesive, perfect for rolling out later.
Step 3: Chill the Dough
Wrap your dough tightly in plastic wrap and pop it in the refrigerator. Letting it chill for at least 30 minutes firms up the dough, making it easier to handle and ensuring you end up with a tender, flaky crust once baked.
Step 4: Prepare the Fruit Filling
In a large bowl, gently mix your sliced peaches and quartered strawberries with sugar, cornstarch, lemon juice, lemon zest, and a pinch of salt. Stir just until everything is evenly combined, then set aside for 10 to 15 minutes. This resting time encourages the fruit to release its natural juices, enhancing the flavor and softening the filling beautifully.
Step 5: Roll Out the Dough and Fill the Pie
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a circle that fits a 9-inch pie dish. Carefully transfer the dough, pressing it gently into the pie dish’s edges. Pour in your luscious fruit filling, spreading it evenly so every slice will be packed with berries and peaches. For an extra touch of crunch and caramelized sweetness, sprinkle 2 to 3 tablespoons of Turbinado sugar over the top.
Step 6: Bake to Perfection
Place your pie in the oven and bake for 45 to 50 minutes. Watch closely for a golden-brown crust and bubbling filling. If the crust edges brown too fast, cover them with foil to prevent burning while allowing the filling to finish cooking thoroughly. When the pie looks perfectly baked, remove it and allow it to cool fully, letting the filling set before slicing.
How to Serve Brown Butter Strawberry Peach Pie Recipe
Garnishes
A simple dusting of powdered sugar or a scoop of vanilla ice cream can elevate the presentation and flavor of your pie beautifully. Fresh mint leaves add an elegant, aromatic touch, while a drizzle of honey or caramel sauce can provide an irresistible extra layer of sweetness that pairs wonderfully with the brown butter crust.
Side Dishes
Serve this pie alongside a light salad of mixed greens with a citrus vinaigrette for a balanced meal, or offer it with a glass of chilled white wine or sparkling rosé to celebrate its fresh, fruity notes. It makes for a delightful ending to summer barbecues or a cozy afternoon tea spread.
Creative Ways to Present
For a stunning dessert table centerpiece, create individual mini pies using the same Brown Butter Strawberry Peach Pie Recipe in tart pans. You might also arrange slices on decorative plates topped with edible flowers or a swirl of whipped cream, turning every serving into a joyful feast for the eyes and palate alike.
Make Ahead and Storage
Storing Leftovers
After enjoying, cover any leftover pie tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will stay fresh for 3 to 4 days, allowing you to enjoy that mouthwatering combination of brown butter crust and fruit filling whenever a craving strikes.
Freezing
You can freeze this pie before baking by wrapping it securely with plastic wrap and foil. Freeze for up to 2 months. When you’re ready, bake directly from frozen — just add an extra 10 to 15 minutes to the baking time and keep an eye on the crust to prevent over-browning.
Reheating
Reheat slices in a warm oven (around 325°F or 160°C) for 10 to 15 minutes to maintain crispness and restore that freshly-baked feel. Avoid microwaving when possible, as it can make the crust soggy. Served warm, the flavors seem even more vibrant and comforting.
FAQs
Can I use frozen fruit instead of fresh for the Brown Butter Strawberry Peach Pie Recipe?
While fresh fruit is ideal for this recipe because of its texture and natural juices, you can use frozen if necessary. Just make sure to thaw and drain excess liquid thoroughly to avoid a watery filling.
How important is browning the butter for this pie?
It’s absolutely crucial! Browning the butter adds a rich, nutty flavor that transforms the humble pie crust into something truly memorable. Don’t skip this step or substitute with melted butter—it changes the character of the entire pie.
Can I make this pie gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Keep in mind that the texture may vary slightly, but the flavors will still shine.
What’s the best way to prevent the crust edges from burning?
Use pie crust shields or wrap the edges with strips of aluminum foil partway through baking. This protects the crust from over-browning while allowing the filling to finish cooking perfectly.
Can I double the recipe to make two pies?
Absolutely! Just keep the ingredients proportionate and bake the pies separately unless you have a large enough oven. Each pie will bake best spaced evenly to allow air circulation for even baking.
Final Thoughts
This Brown Butter Strawberry Peach Pie Recipe is one of those timeless desserts that makes you want to keep baking it over and over again. The blend of buttery richness with sweet, tangy fruit is downright addictive and effortless to pull off with the right guidance. So go ahead—gather your loved ones, preheat that oven, and treat yourself to a slice of this sun-soaked, melt-in-your-mouth goodness. I promise it will become a staple in your recipe collection.
Print
Brown Butter Strawberry Peach Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Brown Butter Strawberry Peach Pie features a rich, nutty brown butter crust filled with juicy, sweet fresh strawberries and peaches. It’s a perfect summer dessert with a delightful balance of tartness and sweetness, rustic flaky crust, and a luscious fruit filling enhanced by lemon zest and juice.
Ingredients
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
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, 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 let 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 the water, apple cider vinegar, and whisked egg. Mix until the dough comes together, then knead gently until smooth.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up and make rolling easier.
- Prepare the Filling: In a large bowl, combine the fresh sliced peaches, hulled and quartered strawberries, granulated sugar, cornstarch, lemon juice, lemon zest, and salt. Stir gently to coat the fruit evenly and let it sit for 10-15 minutes to release juices.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle to fit a 9-inch pie dish.
- Fill the Pie: Transfer the dough into the pie dish and pour the fruit filling evenly into the crust. Optionally, sprinkle 2-3 tablespoons of Turbinado sugar on top for extra sweetness and crunch.
- Bake the Pie: Bake in the preheated oven for 45-50 minutes, until crust is golden and filling is bubbling. If crust edges brown too fast, cover them with foil midway through baking to prevent burning.
- Cool and Serve: Allow the pie to cool at least 2 hours so the filling can set properly before slicing. Serve plain or with whipped cream or vanilla ice cream.
Notes
- Use cold butter for browning to get a nice nutty flavor without burning quickly.
- Measuring flour correctly using spoon and level method yields best dough texture.
- Vinegar helps tenderize the crust and adds subtle tanginess.
- Letting the filling sit lets fruit juices develop for a juicier pie.
- Chilling dough is essential for flaky crust and prevents shrinking during baking.
- Cover crust edges with foil if browning too fast to ensure even baking.
- Pie is best served after cooling completely to let filling thicken.
- Turbinado sugar topping adds optional crunch and decorative sparkle.
