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
Scale
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
