Dive into the luscious depths of this Brown Butter Strawberry Peach Pie, a recipe that transforms simple summer fruit into an unforgettable dessert experience. This pie is not only a celebration of seasonal flavors but also a wonderfully achievable way to create a show-stopping dessert that’s perfect for any occasion.
Key Ingredients for Brown Butter Strawberry Peach Pie
- For the Crust:
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
- ½ cup ice water, plus more if needed
- For the Brown Butter Filling:
- ¼ cup (½ stick) unsalted butter
- 6 cups fresh strawberries, hulled and sliced
- 4 cups fresh peaches, peeled, pitted, and sliced (about 6-8 medium peaches)
- ¾ cup granulated sugar (adjust to sweetness of fruit)
- ¼ cup packed light brown sugar
- ½ cup all-purpose flour, or tapioca starch for a clearer filling
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 1 tablespoon cornstarch (optional, for extra thickening)
- For the Egg Wash:
- 1 large egg
- 1 tablespoon milk or water
- 1 tablespoon turbinado sugar for sprinkling
How to Make Brown Butter Strawberry Peach Pie
This Brown Butter Strawberry Peach Pie is a masterclass in layered flavors, making everyday fruit sing with a nutty, caramelized sweetness. The magic begins with browning the butter, which imparts an incredible depth to the already vibrant strawberry and peach filling. This recipe is surprisingly straightforward, promising a rich texture and an aroma that will fill your kitchen with pure bliss. Expect to spend about 30 minutes on active preparation and around 45-55 minutes baking.
Step-by-Step Instructions
- Prepare the Pie Crust: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Brown the Butter: In a light-colored skillet over medium heat, melt the ¼ cup of unsalted butter. Swirl the pan occasionally. The butter will foam, then subside. Continue to cook, swirling frequently, until the butter solids at the bottom turn a golden brown and the butter smells nutty. This typically takes 5-8 minutes. Immediately remove from heat and pour into a heatproof bowl to stop the cooking. Let it cool slightly.
- Prepare the Fruit Filling: In a large bowl, gently combine the sliced strawberries and sliced peaches. Drizzle with the cooled brown butter, lemon juice, and vanilla extract. In a separate small bowl, whisk together the granulated sugar, brown sugar, flour (or tapioca starch), cinnamon, nutmeg, and salt. If using, whisk in the cornstarch. Sprinkle this dry mixture over the fruit and toss gently to coat evenly. Let the fruit mixture sit for about 15-20 minutes to allow the juices to release and the sugars to begin dissolving.
- Assemble the Pie: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of chilled pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges as desired. Pour the prepared fruit filling into the pie crust.
- Complete the Top Crust: Roll out the second disk of dough. You can create a full top crust, cut out decorative shapes, or make a lattice topping. If making a full top crust, place it over the filling and trim any excess. Crimp the edges of the top and bottom crusts together to seal. Cut vents in the top crust if using a full crust. For a lattice, weave strips of dough over the filling and crimp the edges.
- Apply Egg Wash and Sugar: In a small bowl, whisk together the egg and milk (or water) to create an egg wash. Lightly brush the top crust of the pie with the egg wash. Sprinkle generously with turbinado sugar for a beautiful, crisp finish.
- Bake the Pie: Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes at 400°F (200°C). Reduce the oven temperature to 375°F (190°C) and continue baking for another 25-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
- Cool the Pie: Let the pie cool on a wire rack for at least 2-3 hours before slicing. This allows the filling to set properly, ensuring clean slices.
Why You’ll Love This Brown Butter Strawberry Peach Pie
This Brown Butter Strawberry Peach Pie is a revelation, offering a sophisticated twist on a classic dessert that’s incredibly rewarding to make. The star here is undoubtedly the brown butter, which lends a warm, nutty complexity that perfectly complements the sweet tang of strawberries and the soft sweetness of ripe peaches. It’s a flavor profile that elevates this pie far beyond a simple fruit pie, creating a truly memorable dessert without requiring complicated culinary skills.
Making this pie at home is not only a joy but also a wonderfully cost-effective way to enjoy a gourmet treat, especially when seasonal fruits are abundant and affordable. Imagine the satisfaction of serving a pie that tastes like it came from a fancy bakery, all made with love in your own kitchen. Unlike a traditional strawberry or peach pie, the brown butter introduces an unparalleled depth, creating a rich, almost caramel-like undertone that will have everyone asking for seconds. So why wait? Give this Brown Butter Strawberry Peach Pie a try and experience summer’s bounty transformed into something truly extraordinary.
Storing and Reheating Tips
Leftover Brown Butter Strawberry Peach Pie can be stored at room temperature, loosely tented with foil or plastic wrap, for up to one day. For longer storage, refrigerate the pie. Wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to 3-4 days.
To reheat, you can warm individual slices in a low oven (around 300°F/150°C) for 10-15 minutes until heated through and the crust is crisp again. Alternatively, a microwave can be used for a quicker reheat, though the crust might lose some of its crispness. If you wish to freeze the pie, it’s best to do so before baking. Wrap the unbaked pie tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking according to the recipe instructions, adding a few extra minutes to the baking time if needed.
Final Thoughts
This Brown Butter Strawberry Peach Pie is a testament to how simple techniques can unlock incredible flavor. Baking this pie at home is a truly rewarding experience, filling your home with a delightful aroma and your table with a stunning dessert that’s sure to impress. Gather your ingredients and give this recipe a whirl – you won’t regret it!
Brown Butter Strawberry Peach Pie
Ingredients
Equipment
Method
- In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.2.5 cups all-purpose flour, 1 teaspoon granulated sugar, 0.5 teaspoon salt, 1 cup unsalted butter, 0.5 cup ice water
- In a light-colored skillet over medium heat, melt the ¼ cup of unsalted butter. Swirl the pan occasionally. The butter will foam, then subside. Continue to cook, swirling frequently, until the butter solids at the bottom turn a golden brown and the butter smells nutty. This typically takes 5-8 minutes. Immediately remove from heat and pour into a heatproof bowl to stop the cooking. Let it cool slightly.0.25 cup unsalted butter
- In a large bowl, gently combine the sliced strawberries and sliced peaches. Drizzle with the cooled brown butter, lemon juice, and vanilla extract. In a separate small bowl, whisk together the granulated sugar, brown sugar, flour (or tapioca starch), cinnamon, nutmeg, and salt. If using, whisk in the cornstarch. Sprinkle this dry mixture over the fruit and toss gently to coat evenly. Let the fruit mixture sit for about 15-20 minutes to allow the juices to release and the sugars to begin dissolving.6 cups fresh strawberries, 4 cups fresh peaches, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, 0.75 cup granulated sugar, 0.25 cup packed light brown sugar, 0.5 cup all-purpose flour, 0.5 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg, Pinch salt, 1 tablespoon cornstarch, 0.25 cup unsalted butter
- Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one disk of chilled pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges as desired. Pour the prepared fruit filling into the pie crust.
- Roll out the second disk of dough. You can create a full top crust, cut out decorative shapes, or make a lattice topping. If making a full top crust, place it over the filling and trim any excess. Crimp the edges of the top and bottom crusts together to seal. Cut vents in the top crust if using a full crust. For a lattice, weave strips of dough over the filling and crimp the edges.
- In a small bowl, whisk together the egg and milk (or water) to create an egg wash. Lightly brush the top crust of the pie with the egg wash. Sprinkle generously with turbinado sugar for a beautiful, crisp finish.1 large egg, 1 tablespoon milk, 1 tablespoon turbinado sugar
- Place the pie on a baking sheet (to catch any drips) and bake for 20 minutes at 400°F (200°C). Reduce the oven temperature to 375°F (190°C) and continue baking for another 25-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the pie with aluminum foil.
- Let the pie cool on a wire rack for at least 2-3 hours before slicing. This allows the filling to set properly, ensuring clean slices.