If you’re looking for a pie that captures the perfect harmony of sweet, juicy fruit and the irresistible depth of nutty richness, then this Brown Butter Strawberry Peach Pie Recipe is your new best friend. This pie is everything you could wish for in a summer dessert—fresh peaches and strawberries melded with the warm, toasty flavor of brown butter in a flaky, tender crust. Each bite bursts with vibrant fruitiness balanced by a subtle caramel undertone, making it a showstopper for any occasion. Trust me, once you try this Brown Butter Strawberry Peach Pie Recipe, you’ll be reaching for it time and again.
Ingredients You’ll Need
Simple ingredients come together in this recipe to create layers of flavor and texture that will make your pie unforgettable. From the cold unsalted butter that browns to the perfect nutty aroma to the fresh peaches and strawberries that provide juiciness and color, each element plays a vital role.
- Cold unsalted butter: Essential for browning to develop that deep, rich flavor in the crust.
- All-purpose flour: Provides the structure for the tender yet sturdy pie crust; measure carefully for best results.
- Fine sea salt: Enhances all the flavors without overpowering the sweetness.
- Water: Helps bring the pie dough together while keeping it soft.
- Apple cider or white vinegar: A small addition that helps tenderize the dough and balance flavors.
- Egg: Adds richness and helps bind the dough ingredients.
- Fresh sliced peaches: Juicy, fragrant, and naturally sweet—key for that summery vibe.
- Fresh strawberries: Bring vibrant color and a slight tart contrast to the peaches.
- Granulated sugar: Sweetens the fruit filling just right without overwhelming it.
- Cornstarch: Thickens the filling, ensuring it sets perfectly when baked.
- Lemon juice: Brightens the fruit flavors and balances sweetness.
- Lemon zest: Adds a crisp citrus note to elevate the filling.
- Turbinado sugar (optional): Sprinkled on top for a delightful crunchy finish and extra sweetness.
How to Make Brown Butter Strawberry Peach Pie Recipe
Step 1: Brown the Butter
Start by melting your cold unsalted butter slowly over medium heat. Stir occasionally and watch carefully as it changes from yellow to a gorgeous golden brown with a nutty aroma. This small step builds incredible depth of flavor that really sets this pie apart from the ordinary. Be careful not to burn the butter—once browned, take it off the heat and let it cool to room temperature.
Step 2: Prepare the Pie Dough
In a large bowl, mix the flour and salt, then pour in the cooled brown butter. Stir until the mixture looks crumbly but combined. Add the water, apple cider vinegar, and the whisked egg, then mix everything together until the dough forms. Use your hands to knead gently until smooth. This dough will be rich and slightly tender thanks to the brown butter, making for a perfect pie crust.
Step 3: Chill the Dough
Wrap your pie dough tightly in plastic wrap and refrigerate it for at least 30 minutes. This resting period firms up the dough, making it easier to roll out, and lets the flavors meld beautifully so your crust is even better.
Step 4: Make the Filling
Combine fresh sliced peaches and quartered strawberries in a large bowl with sugar, cornstarch, lemon juice, lemon zest, and a pinch of salt. Gently toss everything together to coat the fruit evenly. Letting the mixture sit for about 10 to 15 minutes allows the fruit to release some of their natural juices, which blends perfectly with the other ingredients.
Step 5: Roll Out and Fill
Preheat your oven to 375°F (190°C). Lightly flour a surface and roll your chilled dough to fit a 9-inch pie dish. Carefully place the dough in the dish, and pour the fruit filling evenly inside. If you want to add a little extra crunch and sweetness, sprinkle a few tablespoons of Turbinado sugar on top.
Step 6: Bake the Pie
Bake in the preheated oven for 45 to 50 minutes until the crust is golden and the filling bubbles up. If you see the edges of the crust browning too fast, cover them loosely with foil to prevent burning. The bubbling fruit filling and golden crust are your signs of pie perfection.
Step 7: Cool and Serve
Once out of the oven, let your Brown Butter Strawberry Peach Pie Recipe cool for at least two hours to let the filling set properly. This patience will reward you with perfect slices that hold together beautifully, ready to be enjoyed as is or with a scoop of vanilla ice cream for an unforgettable dessert experience.
How to Serve Brown Butter Strawberry Peach Pie Recipe
Garnishes
A simple dusting of powdered sugar or a dollop of whipped cream can enhance the presentation and flavor without overwhelming the natural beauty of the filling. Fresh mint leaves can add a lovely, fresh aroma and a pop of green color that makes each slice even more inviting.
Side Dishes
This pie pairs wonderfully with light sides that complement its sweetness. Serve it alongside a crisp, lightly dressed green salad or a small cheese plate to provide balance and variety at your gathering.
Creative Ways to Present
Turn your pie into a mini dessert by baking individual pies in small tart pans. Or serve warm slices in a bowl with a drizzle of caramel sauce or a few fresh berries on top for an elegant touch. Impress your guests with thoughtful presentation that highlights this delicious Brown Butter Strawberry Peach Pie Recipe.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pie tightly with plastic wrap or foil and store it in the refrigerator. Properly stored, it will keep for 3 to 4 days, maintaining a fresh flavor and texture so you can savor the pie again and again.
Freezing
You can freeze this pie to enjoy later. For best results, freeze before baking by wrapping the assembled pie tightly and freezing it for up to 2 months. When ready to bake, thaw it overnight in the refrigerator and then bake as directed. Alternatively, frozen baked pie can be reheated gently.
Reheating
To reheat your Brown Butter Strawberry Peach Pie Recipe, warm slices in a 350°F (175°C) oven for about 10 to 15 minutes. This brings back the fresh-baked warmth and helps restore the pie’s lovely texture without drying it out.
FAQs
Can I use frozen fruit instead of fresh peaches and strawberries?
Yes, frozen fruit can work in a pinch. Just be sure to thaw and drain them well to avoid excess moisture, which can make the filling runny.
What if I don’t have Turbinado sugar for topping?
You can substitute with coarse sugar or simply skip it. The pie will still have plenty of natural sweetness and that wonderful brown butter flavor.
How can I tell when the brown butter is ready?
Watch for a rich golden brown color and a nutty aroma. It usually takes about 5 to 7 minutes over medium heat. Remove from heat immediately once you see these signs to prevent burning.
Is this pie crust gluten-free if I use alternative flour?
This specific recipe uses all-purpose flour for the best texture, but you could experiment with gluten-free blends. Just note that the texture and handling of the dough might differ.
Can I make this pie dairy-free?
The brown butter crust is essential for this recipe’s signature flavor, so using a non-dairy butter substitute might change the outcome. However, you could try browned coconut oil for a unique twist, but expect a different taste profile.
Final Thoughts
If you’re ready to wow your family and friends with a dessert that sings of summer’s best flavors, this Brown Butter Strawberry Peach Pie Recipe is your golden ticket. With its rich, buttery crust and luscious fruit filling, it captures warmth and freshness in every bite. Give this recipe a try and watch how quickly it becomes a cherished favorite at your table.
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Brown Butter Strawberry Peach Pie Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
This Brown Butter Strawberry Peach Pie combines the rich, nutty flavor of brown butter with a vibrant fresh fruit filling of strawberries and peaches. The buttery flaky crust encases a juicy, sweet-tart mixture enhanced with lemon zest and juice, all baked to golden perfection for a delightful and comforting dessert perfect for summer or any occasion.
Ingredients
Pie Dough
- 1 cup cold unsalted butter
- 2 ⅔ 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 it 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, kneading with your hands as needed to form a smooth dough.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up, making it easier to roll out.
- 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 all the fruit. Let sit for 10-15 minutes to allow juices to release, enhancing the filling’s flavor and texture.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the pie.
- Roll Out the Dough: Remove the chilled dough from the refrigerator. On a lightly floured surface, roll it out to fit a 9-inch pie dish, ensuring even thickness.
- Fill the Pie: Transfer the fruit filling into the prepared crust, spreading it evenly. If desired, sprinkle 2-3 tablespoons of Turbinado sugar on top for extra sweetness and crunch.
- Bake the Pie: Place the pie in the preheated oven and bake for 45-50 minutes until the crust is golden and the filling is bubbling. If the crust browns too quickly, cover the edges with foil and continue baking until the filling is set and bubbly.
- Cool and Serve: Let the pie cool for at least 2 hours to allow the filling to set properly before slicing. Serve as is or paired with vanilla ice cream for an indulgent treat.
Notes
- Make sure to measure flour correctly by spooning it into the measuring cup rather than scooping directly to avoid a dense crust.
- Chilling the dough is essential for a flakier crust and easier handling.
- If you prefer, use white vinegar or apple cider vinegar interchangeably in the dough; both add tenderness.
- Turbinado sugar topping is optional but adds a nice crunch and subtle caramel flavor.
- For best results, let the pie cool completely to ensure the filling sets and slices cleanly.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
