Brown Butter Strawberry Peach Pie Recipe
If you’re on the hunt for a show-stopping dessert that sings with summer’s best fruit flavors and a deliciously nutty twist, this Brown Butter Strawberry Peach Pie Recipe will have you swooning from the very first bite. The magic begins with brown butter, which infuses the crust with a rich, toasty aroma that perfectly complements the sweet and tangy combination of fresh strawberries and juicy peaches. This pie isn’t just dessert, it’s a celebration of simple ingredients transformed into something truly unforgettable.
Ingredients You’ll Need
Gathering the right ingredients is where the fun starts. Each element in this Brown Butter Strawberry Peach Pie Recipe plays a crucial role, from the buttery crust kissed by brown butter’s depth, to the vibrant fruit filling bursting with flavor and just the right hint of citrus. The balance of texture and taste here is what brings this pie to life.
- Cold unsalted butter (1 cup): Starting cold ensures perfect browning for that nutty flavor without burning.
- All-purpose flour (2 ⅔ cups + 1 tbsp): The base for a tender, flaky crust; measuring precisely keeps your dough consistent.
- Fine sea salt (3/4 tsp + 1/4 tsp): Enhances all the sweet and buttery notes in both crust and filling.
- Water (1/2 cup): Adds moisture to bring dough together just right without overhydrating.
- Apple cider or white vinegar (1 tbsp): Tenderizes crust and adds a subtle tang to balance sweetness.
- Whole egg, whisked (1): Binds dough while enriching its texture and color.
- Fresh sliced peaches (3 cups): Provide juicy, fragrant sweetness and beautiful color contrast.
- Fresh strawberries, hulled and quartered (3 cups): Add bright, luscious berry flavor with a hint of tartness.
- Granulated sugar (1/4 cup): Sweetens fruit filling without overpowering its natural flavors.
- Cornstarch (1/4 cup + 1 tbsp): Essential to thicken the juicy filling to perfect pie consistency.
- Lemon juice (1 tbsp): Adds brightness and accentuates fruit’s freshness.
- Lemon zest (1 tsp): Delivers aromatic citrus oils for that extra flavor punch.
- Turbinado sugar (2-3 tbsp, optional): Sprinkled on top for a sparkling, crunchy finish.
How to Make Brown Butter Strawberry Peach Pie Recipe
Step 1: Brown the Butter
Start by melting your cold unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts, soon you’ll see it turning golden with tiny brown flecks and smell a rich nutty aroma developing—it’s the hallmark of browned butter. Be vigilant; this step is crucial because it creates the unique depth that elevates your pie crust, but it can quickly go from perfect to burnt.
Step 2: Prepare the Pie Dough
In a large mixing bowl, combine your all-purpose flour and 3/4 teaspoon of fine sea salt. Pour the slightly cooled brown butter into the flour mixture and stir gently until the butter is fully absorbed. Then add water, apple cider vinegar, and the whisked egg, mixing until the dough just comes together. Using your hands to knead it lightly, you’ll get a smooth, cohesive dough that’s ready to be rested.
Step 3: Chill the Dough
Wrap your dough tightly in plastic wrap and refrigerate it for at least 30 minutes. This crucial step firms up the dough, making it easier to roll out and ensuring a tender, flaky crust once baked. Plus, it gives the flour time to hydrate fully, helping the crust hold its shape during baking.
Step 4: Prepare the Fruit Filling
While the dough chills, toss together your fresh sliced peaches and quartered strawberries in a large bowl. Add in the granulated sugar, cornstarch, lemon juice, lemon zest, and 1/4 teaspoon of fine sea salt. Stir gently to coat the fruit evenly. Allow the mixture to sit for 10 to 15 minutes — this lets the fruit’s natural juices mingle with the sugar and citrus, creating a fragrant, slightly syrupy filling.
Step 5: Assemble and Bake the Pie
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out your chilled dough to fit a 9-inch pie dish. Transfer the crust carefully, then pour in the luscious fruit filling, spreading it out evenly. For a touch of sparkle and added texture, sprinkle 2-3 tablespoons of Turbinado sugar over the top if you like. Bake for 45 to 50 minutes until the crust is a lovely golden brown and the filling is bubbling delightfully. If edges brown too quickly, use foil to shield the crust while allowing the filling to finish cooking perfectly.
Step 6: Cool and Serve
Once you’ve pulled the pie from the oven, give it at least two hours to cool before slicing. This waiting time lets the filling set properly so each slice holds together with that beautiful gooey yet firm consistency you expect from a perfectly made pie. Enjoy it as is or add a scoop of vanilla ice cream for that extra indulgent touch.
How to Serve Brown Butter Strawberry Peach Pie Recipe
Garnishes
Simple garnishes really highlight the beauty and flavors of this pie. A dusting of powdered sugar or a few fresh mint leaves on top can add a refreshing contrast. You can also add a dollop of freshly whipped cream lightly sweetened with a hint of vanilla for an elegant finish that pairs wonderfully with the nutty crust and fruity filling.
Side Dishes
This pie shines on its own, but if you’re serving it after a meal, think about pairing it with light, refreshing sides like a crisp garden salad or a scoop of lemon sorbet to keep the flavors vibrant. A mild cheese plate featuring creamy brie or a tangy goat cheese also complements the fruity sweetness beautifully at more casual gatherings.
Creative Ways to Present
Transform this pie into a stunning centerpiece by serving individual slices in pretty glass dishes garnished with shaved almonds or fresh berries. You can also turn leftover pie into an irresistible trifle layered with vanilla custard and toasted nuts, or spoon warmed pie over pancakes as a decadent brunch treat.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pie tightly with plastic wrap or place it in an airtight container to keep it fresh. Store it in the refrigerator for up to 3 days, where it will maintain its flavor and texture well. The brown butter richness stays delightful, and the fruit keeps its fresh brightness without becoming soggy.
Freezing
You can freeze both the dough and the baked pie. For dough, shape it into discs, wrap tightly, and freeze for up to a month. When freezing baked pie, cool it completely, then wrap in foil and plastic wrap before freezing. Thaw overnight in the refrigerator and reheat gently in the oven for best results.
Reheating
To revive your pie’s flaky crust and warm filling, reheat slices in a 350°F oven for about 15-20 minutes. This keeps the crust crisp and the interior perfectly gooey without drying it out. Avoid microwaving if possible, as it can make the crust mushy.
FAQs
Can I use frozen fruit for this pie?
Fresh fruit is always the best choice for the best texture and flavor, but frozen fruit can be used in a pinch. Just be sure to thaw and drain excess moisture before mixing the filling to avoid soggy crust.
What is the purpose of browning the butter?
Brown butter adds a deep, nutty flavor and richness to the crust that plain melted butter can’t achieve. It’s the secret behind the pie’s uniquely addictive aroma and complex taste.
How can I prevent the crust edges from burning?
When you notice your crust edges browning too quickly while baking, tent them with a strip of foil or use a pie crust shield. This protects the rim while the rest of the pie finishes baking perfectly.
Is there a substitute for cornstarch in the filling?
You can use an equal amount of arrowroot powder or tapioca starch as a thickener if you prefer. Just keep in mind they may slightly alter the final texture of the filling.
How long should the pie cool before serving?
Allow the pie to cool for at least 2 hours at room temperature after baking. This time is crucial for the filling to set so the slices hold together beautifully when cut.
Final Thoughts
This Brown Butter Strawberry Peach Pie Recipe is truly a treasure worth baking time and again. Its cozy, buttery crust paired with the bright, juicy fruit filling creates an unforgettable taste experience that’s as comforting as it is impressive. Whether you’re making it for a family treat or a special occasion, it’s guaranteed to bring smiles and requests for seconds. I can’t wait for you to try it and fall in love with this slice of pure joy as much as I have!
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Brown Butter Strawberry Peach Pie Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Brown Butter Strawberry Peach Pie is a delightful fusion of sweet summer fruits encased in a flaky, buttery crust infused with nutty brown butter flavor. Juicy peaches and ripe strawberries are coated in a tangy lemon-spiked filling thickened with cornstarch, all baked until bubbly and golden. Perfect as a vibrant, fresh seasonal dessert with a scoop of ice cream or on its own.
Ingredients
Pie Dough
- 1 cup cold unsalted butter
- 2 ⅔ 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
Topping (Optional)
- 2–3 tbsp Turbinado sugar
Instructions
- Brown the Butter: In a medium saucepan, melt the cold butter over medium heat, stirring occasionally until it turns golden brown and emits a nutty aroma, about 5-7 minutes. Remove from heat and let cool to room temperature to incorporate into the dough later.
- Make the Pie Dough: In a large mixing bowl, combine the all-purpose flour and fine sea salt. Pour in the cooled brown butter and stir until combined. Add water, apple cider vinegar, and whisked egg, mixing until the dough comes together. Use your hands to knead it slightly until smooth.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm up, which helps with rolling out later.
- Prepare the Filling: In a large bowl, gently mix sliced peaches, quartered strawberries, granulated sugar, cornstarch, lemon juice, lemon zest, and salt. Let sit for 10-15 minutes to allow fruit juices to release and naturally thicken the filling.
- Preheat the Oven: Set the oven to 375°F (190°C) so it’s ready for baking the pie.
- Roll Out the Dough: Remove the chilled dough from the refrigerator. On a lightly floured surface, roll it out evenly to fit a 9-inch pie dish, ensuring you have enough dough for the crust.
- Fill the Pie: Pour the prepared fruit filling into the dough-lined pie dish, spreading it evenly. Optionally, sprinkle 2-3 tablespoons of Turbinado sugar on top for added texture and sweetness.
- Bake the Pie: Place the pie in the preheated oven and bake for 45-50 minutes until the crust is golden and the filling bubbles. If crust edges brown too quickly, cover with foil to prevent burning and continue baking until the center is set.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least 2 hours so the filling can set properly. Serve at room temperature or slightly chilled, optionally with vanilla ice cream.
Notes
- For best dough texture, measure flour using the spoon-and-level method to avoid packing.
- Brown butter should be monitored carefully to prevent burning and ensure a nutty flavor.
- Chilling the dough helps with rolling and prevents shrinking during baking.
- Ensure fruit is fresh and ripe for optimal sweetness and flavor.
- Cover crust edges with foil midway through baking if they brown too quickly to get an even bake.
- Allowing the pie to cool fully before slicing is essential to achieve a clean cut and set filling.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
