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Brown Butter Strawberry Peach Pie

Brown Butter Strawberry Peach Pie

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.
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Prep Time 30 minutes
Cook Time 45 minutes
Chill Time 1 hour
Total Time 3 hours 30 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2.5 cups all-purpose flour plus more for dusting
  • 1 teaspoon granulated sugar
  • 0.5 teaspoon salt
  • 1 cup unsalted butter very cold and cut into ½-inch cubes
  • 0.5 cup ice water plus more if needed
For the Brown Butter Filling
  • 0.25 cup unsalted butter ½ stick
  • 6 cups fresh strawberries hulled and sliced
  • 4 cups fresh peaches peeled, pitted, and sliced (about 6-8 medium peaches)
  • 0.75 cup granulated sugar adjust to sweetness of fruit
  • 0.25 cup packed light brown sugar
  • 0.5 cup all-purpose flour or tapioca starch for a clearer filling
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • Pinch 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

Equipment

  • Light-colored skillet
  • Heatproof bowl
  • 9-inch pie plate
  • - Baking Sheet
  • Wire rack
  • Pastry Blender
  • Rolling Pin

Method
 

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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.
  6. 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
  7. 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.
  8. 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.

Notes

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, tightly wrapped, for up to 3-4 days. Reheat slices in a low oven (300°F/150°C) for 10-15 minutes, or microwave briefly. Freeze unbaked pie wrapped tightly for up to 2-3 months, thaw overnight before baking.
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