Brown Butter Strawberry Peach Pie Recipe

If you’ve been searching for the perfect dessert that sings with summer’s best flavors, look no further than the Brown Butter Strawberry Peach Pie. This pie brings together the rich, nutty depth of browned butter in the crust with the bright, juicy burst of fresh strawberries and peaches in the filling. It’s a luscious combination that feels both indulgent and refreshing, capturing the essence of sunny days and cozy gatherings in every bite. Whether you’re baking it for a family feast or a casual get-together, this pie will quickly become a treasured favorite.

Ingredients You’ll Need

These ingredients are deceptively simple yet fundamental, each one playing its role in building layers of flavor, tender texture, and gorgeous color in your Brown Butter Strawberry Peach Pie.

• Cold unsalted butter: Essential for that flaky, buttery pie crust with a rich, toasted flavor from browning.
• All-purpose flour: The backbone of the crust, providing structure while allowing flakiness.
• Fine sea salt: Enhances sweetness and balances the flavors beautifully.
• Water and apple cider vinegar: Keeps the dough tender and adds a subtle tang for complexity.
• Egg: Used for an egg wash to give the crust a shiny, golden finish.
• Fresh sliced peaches: Juicy and sweet, they add a summery softness to the filling.
• Fresh strawberries: Their bright, slightly tart notes perfectly complement the peaches.
• Granulated sugar: Sweetens the fruit filling and brings out natural juices.
• Cornstarch: Acts as a thickener, ensuring the filling sets just right without becoming runny.
• Lemon juice and zest: Introduce a fresh burst of citrus that uplifts the flavors.
• Turbinado sugar: Optional but recommended for a crystalized, crunchy topping that adds texture and sparkle.

How to Make Brown Butter Strawberry Peach Pie

Step 1: Brown the Butter for the Crust

Start by gently cooking the cold butter over medium heat until it turns medium brown and releases that irresistible nutty aroma. This step is a total game-changer, as browning the butter elevates the crust from ordinary to unforgettable. Once browned, chill the butter until firm to make it easy to cut and mix.

Step 2: Prepare the Pie Dough

Once your browned butter is cold and cubed, combine it with flour and salt, mixing until the butter pieces are pea-sized and resemble coarse sand. Slowly add your icy water and vinegar mixture to bring the dough together just until it clumps. Be gentle and avoid overworking it to preserve a tender texture. Divide the dough into two discs, wrap, and chill them thoroughly before rolling.

Step 3: Roll and Shape the Crust

On a floured surface, roll out your first dough disc into a thin circle about 12 inches wide. Carefully transfer it to your pie pan, ensuring you don’t stretch or tear the dough. This will be your perfect bottom crust, buttery and flaky from the browned butter. Roll out the second disc for the lattice top, cutting strips that will create a stunning woven design.

Step 4: Mix the Strawberry and Peach Filling

Toss together fresh peaches and strawberries with sugar, lemon juice and zest, cornstarch, and a pinch of salt. This filling mixture is the sweet and tangy heart of your pie, bursting with juicy fruit flavors and perfectly thickened to hold its shape while baking.

Step 5: Assemble the Pie

Pour your luscious fruit filling into the prepared crust, leaving excess liquid behind to avoid soggy crust. Create a beautiful lattice top by weaving the pie dough strips over the filling. Trim edges, tuck, and crimp to seal your pie like a pro. Before baking, brush the lattice with egg wash and sprinkle with turbinado sugar to give it a caramelized, crunchy finish.

Step 6: Bake to Perfection

Begin baking at a higher temperature to set the crust, then reduce the heat for a slow, even finish. Keep an eye on the crust, covering with foil if it browns too quickly. Once baked, allow your Brown Butter Strawberry Peach Pie to cool completely on a wire rack, so the filling firms up perfectly for clean slices.

How to Serve Brown Butter Strawberry Peach Pie

Garnishes

Enhance each slice with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Fresh mint leaves or a light dusting of powdered sugar can add a pretty finishing touch that looks as good as it tastes.

Side Dishes

This pie pairs wonderfully with simple sides like a crisp green salad or lemony sorbet, balancing its sweet richness with freshness. For a heartier gathering, roasted nuts or a cheese board are delightful accompaniments that contrast the pie’s juicy fruit and flaky crust.

Creative Ways to Present

For a charming twist, serve individual mini Brown Butter Strawberry Peach Pies in ramekins or as hand pies for picnic-friendly portions. You can also layer the filling with mascarpone or cream cheese in a tart shell for a creamy, decadent variation.

Make Ahead and Storage

Storing Leftovers

Cover your pie loosely with foil or plastic wrap and store it at room temperature for up to two days to maintain the crust’s crispness, or refrigerate for longer freshness. Just remember, refrigeration might soften the crust slightly but keeps the filling safely delicious.

Freezing

You can freeze the unbaked pie after assembling it by wrapping tightly with plastic wrap and foil. Freeze for up to one month, then bake directly from frozen – just add extra baking time to ensure it cooks evenly without soggy crust.

Reheating

Warm your pie slices gently in a low oven to revive the crust’s flakiness and bring out all those lovely browned butter aromas. Avoid microwaving to keep the textures intact and the flavors vibrant.

FAQs

Can I use frozen fruit instead of fresh peaches and strawberries?

While fresh fruit is recommended for the best texture and flavor, you can use frozen peaches and strawberries if needed. Just be sure to thaw and drain them well to prevent excess liquid from making the pie soggy.

What makes the browned butter crust different from a regular pie crust?

Browned butter adds a toasty, nutty depth that ordinary butter can’t match, creating a richer, more complex flavor profile in every flaky bite.

How thick should I roll out the pie dough?

Rolling your dough to about 1/8 inch thick creates the perfect balance of sturdy structure and delicate flakiness for your pie crust.

Is it necessary to use vinegar in the dough?

Yes, the vinegar helps tenderize the dough by inhibiting gluten formation, ensuring a soft, flaky crust without compromising the flavor.

Can I prepare the pie crust ahead of time?

Absolutely! The dough can be made up to two days in advance and stored tightly wrapped in the refrigerator. Just make sure to chill it well before rolling out.

Final Thoughts

There’s something truly magical about a Brown Butter Strawberry Peach Pie that captures the joy of simple, fresh ingredients elevated with thoughtful techniques like browning butter. It’s an impressive yet approachable recipe that rewards your efforts with each delicious slice. Don’t hesitate to give it a try and share the warmth and sweetness it brings to your table with those you love.

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