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
Scale
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.
