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Brown Butter Strawberry Peach Pie Recipe

Brown Butter Strawberry Peach Pie

A nostalgic homemade pie featuring a flaky crust filled with sweet strawberries and peaches, enhanced by the rich flavor of brown butter—perfect for any occasion!
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pie Crust
  • 2.5 cups all-purpose flour This is the base for our flaky pie crust.
  • 1 teaspoon salt A little salt enhances the flavor of the crust.
  • 1 tablespoon sugar Just a hint of sweetness in the crust.
  • 1 cup unsalted butter Chilled and cut into cubes.
  • 1/4 to 1/2 cup ice water Helps bring the dough together without overworking it.
For the Filling
  • 2 cups fresh strawberries Hulled and sliced.
  • 2 cups fresh peaches Peeled and sliced.
  • 3/4 cup sugar To sweeten the fruit filling.
  • 1/4 cup cornstarch For thickening the filling.
  • 1 teaspoon vanilla extract Adds depth to the fruit flavor.
  • 1 tablespoon lemon juice Brightens up the pie with acidity.
  • 1 teaspoon ground cinnamon A warm spice that complements the fruits.
  • 1 pinch salt Balances the sweetness.
  • 1/2 cup unsalted butter For browning, giving a nutty flavor.
  • 1 egg beaten egg For the egg wash.
  • Sugar for sprinkling Just a touch to make the crust sparkle.

Equipment

  • Large Bowl
  • Small saucepan
  • Pie Dish
  • Plastic Wrap
  • Rolling Pin

Method
 

  1. Step 1: In a large bowl, whisk together the flour, salt, and sugar. Add the chilled butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Step 2: In a small saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
  3. Step 3: In a large bowl, combine the sliced strawberries and peaches. Add sugar, cornstarch, vanilla extract, lemon juice, cinnamon, and salt. Toss gently to combine. Pour the brown butter over the fruit mixture and stir to coat evenly.
  4. Step 4: Preheat your oven to 425°F (220°C). Roll out one disc of dough on a floured surface to fit your pie dish. Place it in the dish and trim any excess. Fill the crust with the fruit filling, spreading it evenly. Roll out the second disc of dough and cover the pie, sealing the edges. Cut slits in the top crust for steam to escape. Brush the top crust with the beaten egg and sprinkle with sugar.
  5. Step 5: Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the oven and let it cool on a wire rack for at least 2 hours before serving.

Notes

Store leftover pie in the refrigerator, covered, for up to 3 days. You can also freeze the pie for up to 3 months.