If you are searching for a dessert that perfectly balances rich, nutty warmth with the bright freshness of summer fruits, this Brown Butter Strawberry Peach Pie Recipe is exactly what you need. The magic lies in browning the butter first, infusing the pie crust with deep caramel notes that complement juicy strawberries and sweet peaches in the filling. Every bite bursts with textures and flavors that feel both luxurious and comforting. Whether you’re baking for a special occasion or craving a homemade treat, this pie will quickly become your go-to for seasonal fruit desserts.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to making this pie shine. Each component works together to create an extraordinary flavor profile — the browned butter adds depth, the fresh fruit provides natural sweetness and juiciness, and the cornstarch ensures the filling sets just right.
- Cold unsalted butter: Essential for browning and creating a flaky, flavorful crust.
- All-purpose flour: Provides the structure for the pie dough; measure carefully for the best texture.
- Fine sea salt: Enhances the flavors, used both in the dough and filling.
- Water: Helps bind the dough, added gradually for a tender crust.
- Apple cider or white vinegar: A secret ingredient that tenderizes the dough and balances sweetness.
- Whole egg: Adds richness and helps bind the dough together.
- Fresh sliced peaches: The star summer fruit lending juicy sweetness and vibrant color.
- Fresh strawberries, hulled and quartered: Adds brightness and a slight tartness to the filling.
- Granulated sugar: Sweetens the fruit filling perfectly without overpowering.
- Cornstarch: Acts as a thickening agent for a luscious, non-runny filling.
- Lemon juice: Gives a fresh zing that balances the sweet fruits.
- Lemon zest: Provides a fragrant citrus lift that brightens the whole pie.
- Turbinado sugar (optional): Sprinkled on top for a crunchy, caramelized finish.
How to Make Brown Butter Strawberry Peach Pie Recipe
Step 1: Brown the Butter
Start by melting the cold butter in a medium saucepan over medium heat. Keep stirring occasionally as it turns a beautiful golden brown and releases a delicious nutty aroma, which takes about 5 to 7 minutes. This process is crucial because it transforms the butter’s flavor, adding depth to the pie crust that makes all the difference. Be sure to remove it from the heat before it burns and let it cool to room temperature.
Step 2: Make the Pie Dough
In a large mixing bowl, whisk together the flour and sea salt. Pour in the cooled brown butter and stir until everything is combined. Then add water, vinegar, and the whisked egg, mixing until the dough just comes together. Using your hands here helps form a smooth dough that’s tender but sturdy enough to hold the delicious filling.
Step 3: Chill the Dough
Wrap the dough tightly in plastic and refrigerate for at least 30 minutes. Chilling firms it up, making it easier to roll out and ensuring the crust bakes up perfectly flaky.
Step 4: Prepare the Fruit Filling
In a large bowl, gently combine the sliced peaches, quartered strawberries, sugar, cornstarch, lemon juice, lemon zest, and a pinch of salt. Let the mixture sit for 10 to 15 minutes so the fruit juices mingle with the sugar and thicken slightly. This step helps develop even more juicy flavor and prevents a watery pie.
Step 5: Assemble the Pie
Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Pour in the fruit mixture, spreading it evenly. If you like, sprinkle 2 to 3 tablespoons of Turbinado sugar on top for a crunchy, caramelized topping.
Step 6: Bake to Perfection
Bake the pie for 45 to 50 minutes. Keep an eye on the crust’s edges; if they brown too quickly, protect them with foil. You want that golden crust and bubbly filling that signals this Brown Butter Strawberry Peach Pie Recipe is ready to come out of the oven.
Step 7: Cool and Enjoy
Once baked, let your pie cool for at least 2 hours. This resting time is essential for the filling to fully set, making each slice neat, tender, and utterly irresistible. Serve warm or at room temperature, maybe with a scoop of vanilla ice cream for an indulgent finish.
How to Serve Brown Butter Strawberry Peach Pie Recipe
Garnishes
To elevate your serving game, consider dusting the pie with powdered sugar or fresh mint leaves. A scoop of creamy vanilla bean ice cream or a dollop of whipped cream adds a beautiful contrast to the vibrant fruit and warm pie crust.
Side Dishes
This pie shines on its own, but pairing it with a light salad featuring balsamic vinaigrette or some fresh cheese on the side creates a wonderful balance. For brunch, a cup of strong coffee or a fruity iced tea complements the dessert perfectly.
Creative Ways to Present
For festive occasions, slice the pie into mini tartlets using the same recipe, or serve it in individual ramekins to impress your guests. Drizzling a little caramel or berry coulis on the plate adds a lovely artistic touch.
Make Ahead and Storage
Storing Leftovers
After enjoying a slice or two, cover the remaining pie tightly with plastic wrap or foil and store it in the refrigerator. Properly stored, it will stay fresh and delicious for 3 to 4 days, allowing you to savor every last bite without losing quality.
Freezing
If you want to prepare this Brown Butter Strawberry Peach Pie Recipe ahead of time, you can freeze it either before or after baking. Wrap the pie well in plastic and foil to prevent freezer burn. When frozen raw, thaw overnight in the fridge and bake as usual; if frozen baked, reheat before serving.
Reheating
To enjoy leftovers warm, pop your pie slices into a preheated oven at 350°F for about 15 minutes. This gentle reheating refreshes the crust’s crispiness and brings the fruit filling back to its luscious, gooey character.
FAQs
Can I use frozen fruit instead of fresh for this pie?
While fresh peaches and strawberries deliver the best texture and flavor, you can use frozen fruit in a pinch. Just be sure to thaw and drain excess moisture before mixing to avoid a soggy crust.
Why is the butter browned instead of just melted?
Brown butter develops a nutty, toasted flavor that adds richness and complexity to the pie crust, making it stand out from ordinary pies.
Can I make this pie vegan?
Yes! You can substitute the butter with vegan plant-based margarine and replace the egg with a flax egg or other vegan binder, though the flavor and texture may vary slightly.
Is apple cider vinegar necessary in the dough?
The vinegar tenderizes the dough and enhances its flakiness without adding a noticeable taste, so it’s a small but effective ingredient to ensure perfect texture.
How do I prevent the bottom crust from getting soggy?
Using cornstarch in the filling helps thicken the juices, and pre-chilling the dough before baking gives the crust structure that resists sogginess. You can also try blind baking the crust for a few minutes before filling it.
Final Thoughts
This Brown Butter Strawberry Peach Pie Recipe is a beautiful way to celebrate the bounty of summer with layers of flavor and texture that are simply unforgettable. From the nutty browned butter crust to the juicy, fresh fruit filling, this pie has all the elements to become a beloved classic in your kitchen. I can’t wait for you to try it and hear how it brightens your gatherings and sweet moments!
Print
Brown Butter Strawberry Peach Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Brown Butter Strawberry Peach Pie combines richly browned butter in a flaky homemade crust with a juicy, sweet-tart filling of fresh peaches and strawberries. The pie is perfectly baked to golden perfection, offering a delightful nutty flavor from the brown butter crust and a luscious, fruit-filled center accented by fresh lemon zest and juice. It’s ideal for showcasing summer’s best fruits in a classic yet elevated dessert.
Ingredients
Pie Dough
- 1 cup cold unsalted butter
- 2 â…” 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
Fruit 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
Optional Topping
- 2–3 tbsp Turbinado sugar (for sprinkling on top)
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the cold unsalted butter. Stir occasionally as the butter cooks for about 5-7 minutes until it turns golden brown and emits a nutty aroma. Remove from heat and let cool to room temperature.
- Make the Pie Dough: In a large mixing bowl, combine the flour and sea salt. Pour in the cooled brown butter and stir until combined. Add the water, apple cider vinegar, and whisked egg; mix well until dough forms. Knead gently by hand until smooth.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm up, which will help with rolling and prevent shrinkage during baking.
- Prepare the Filling: In a large bowl, mix the sliced peaches, quartered strawberries, granulated sugar, cornstarch, lemon juice, lemon zest, and salt. Stir carefully to coat the fruit evenly and let the mixture sit for 10-15 minutes to release the natural fruit juices.
- Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you roll out the dough.
- Roll Out the Dough: Remove chilled dough from the refrigerator. On a lightly floured surface, roll it out to fit a 9-inch pie dish evenly.
- Fill the Pie: Transfer the fruit filling into the pie crust, spreading evenly. Optionally, sprinkle the top of the filling with 2-3 tablespoons of Turbinado sugar for added crunch and sweetness.
- Bake the Pie: Bake the pie in the preheated oven for 45-50 minutes until the crust is golden brown and the filling is bubbling. If the crust edges brown too fast, cover them with foil and continue baking until done.
- Cool and Serve: Let the pie cool for at least 2 hours to allow the filling to set properly. Serve as is or with a scoop of vanilla ice cream for a delicious finishing touch.
Notes
- Measure flour by spooning it into the measuring cup and leveling with a knife for accuracy.
- Brown butter carefully to avoid burning; it should be golden and fragrant.
- Resting the dough before rolling prevents shrinkage and ensures a flaky crust.
- You can substitute white vinegar if apple cider vinegar is not available.
- Turbinado sugar is optional but enhances crust texture and sweetness.
- Allow sufficient cooling time so the filling thickens and slices cleanly.
