Description
This Brown Butter Strawberry Peach Pie combines the best of summer’s fruit with a rich, nutty brown butter pie crust. Filled with juicy, ripe peaches and strawberries, the pie is perfectly balanced with a sweet and tangy filling, making every bite a burst of flavor. The addition of brown butter to the crust takes this pie to a whole new level of deliciousness!
Ingredients
Scale
For the Brown Butter Pie Crust:
- 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
For the Strawberry and Peach 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
- 2–3 tbsp Turbinado sugar (optional for topping)
Instructions
For the Brown Butter Pie Crust:
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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. Once browned, remove the butter from the heat and let it cool to room temperature.
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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 the whisked egg. Mix until the dough comes together. You may need to use your hands to knead it into a smooth dough.
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Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
For the Strawberry and Peach Filling:
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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 combine and coat the fruit with the mixture. Let it sit for 10-15 minutes to allow the juices to release.
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Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Assemble the Pie:
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Roll Out the Dough:
- Once the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough to fit a 9-inch pie dish.
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Fill the Pie:
- Pour the fruit filling into the prepared pie crust, spreading it evenly. If desired, sprinkle the top of the filling with 2-3 tablespoons of Turbinado sugar for added sweetness and crunch.
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Bake the Pie:
- Bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil and continue baking until the center is set and bubbly.
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Cool and Serve:
- Allow the pie to cool for at least 2 hours to let the filling set before slicing. Serve as is, or with a scoop of vanilla ice cream for an extra indulgent treat.
Notes
- Measuring Flour: It’s important to measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. Too much flour can result in a dry pie crust.
- Brown Butter Tip: Be sure to let the browned butter cool completely before adding it to the flour mixture to prevent the dough from getting too warm.
- Make Ahead: You can make the pie crust and filling ahead of time and store them separately in the fridge until you’re ready to bake.
- Prep Time: 30 minutes (plus chilling time for the dough)
- Cook Time: 45-50 minutes
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American