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
Scale
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
