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
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
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.
