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Brown Butter Strawberry Peach Pie Recipe

Brown Butter Strawberry Peach Pie Recipe
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★★★★★

5.1 from 17 reviews

This Brown Butter Strawberry Peach Pie combines the nutty depth of browned butter in a flaky homemade crust with a luscious, juicy filling of fresh peaches and strawberries. The pie features a perfectly woven lattice top sprinkled with Turbinado sugar for a delightful crunch and extra sweetness. Ideal for summer desserts, this pie balances tartness and sweetness with a tender, buttery crust that’s sure to impress.

Ingredients

Scale

Brown Butter Pie Crust

  • 1 cup cold unsalted butter
  • 2 ⅔ cups + 1 tbsp all-purpose flour (about 344 g)
  • 3/4 teaspoon fine sea salt
  • 1/2 cup water
  • 1 tbsp apple cider or white vinegar
  • 1 whole egg, whisked

Strawberry and Peach Filling

  • 3 cups fresh sliced peaches (about 430 g)
  • 3 cups fresh strawberries, hulled and quartered (about 390 g)
  • 1/4 cup granulated sugar (50 g)
  • 1/4 cup + 1 tbsp cornstarch (40 g)
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp fine sea salt
  • 2–3 tbsp Turbinado sugar (optional)

Instructions

  1. Make Brown Butter: In a stainless steel pan over medium heat, cook 1 cup cold unsalted butter for 10-12 minutes until medium brown solids form and it smells nutty. Scrape into a parchment-lined shallow bowl and chill in the freezer for about 1 hour until firm.
  2. Prepare Brown Butter Cubes: Once frozen, remove parchment and cut browned butter into cubes. Store back in freezer until ready.
  3. Mix Dry Ingredients and Butter: In a stand mixer bowl, combine 2 ⅔ cups plus 1 tbsp all-purpose flour and 3/4 tsp fine sea salt. Add cubed browned butter and mix on low speed for about 3 minutes until mixture resembles coarse sand with pea-sized butter pieces.
  4. Prepare Ice Water: Measure 1/2 cup water and 1 tbsp apple cider or white vinegar into a cup, add ice, and stir to chill the mixture.
  5. Form Dough: With mixer on low, slowly add ice water tablespoon by tablespoon, using 10-15 tablespoons total, until dough clumps around the paddle, moist but not sticky.
  6. Shape and Chill Dough: Divide dough into two rounds, wrap in plastic, and roll each into flat discs weighing about 335 grams each. Refrigerate for at least 1 hour.
  7. Preheat Oven: Set oven to 425°F (218°C).
  8. Roll Out Bottom Crust: On a lightly floured surface, roll one dough disc into a 12-inch diameter circle about 1/8 inch thick. Transfer carefully to a 9-inch metal pie pan. Chill while rolling the second disc.
  9. Create Lattice Strips: Roll out second disc to same thickness; cut into 1-inch strips and chill on parchment-lined tray.
  10. Prepare Filling: In a large bowl, mix 3 cups sliced peaches, 3 cups quartered strawberries, 1/4 cup sugar, 1 tbsp lemon juice, 1 tsp lemon zest, 1/4 tsp salt, and 1/4 cup plus 1 tbsp cornstarch. Pour filling into pie pan, leaving excess liquid behind and discard it.
  11. Assemble Lattice Top: Lay vertical strips over filling, pulling back every other strip to weave horizontal strips in an over-under pattern. Trim excess dough flush with pan edges and crimp edges with knuckles, tucking bottom crust over lattice edges.
  12. Apply Egg Wash and Sugar: Brush lattice top with whisked whole egg and sprinkle 2-3 tablespoons Turbinado sugar evenly over.
  13. Bake Pie: Place pie on rimmed baking sheet. Bake 25 minutes at 425°F (218°C). Without opening oven, reduce heat to 350°F (180°C) and bake another 40-50 minutes. Cover with foil if crust browns too fast.
  14. Cool and Serve: Remove pie and cool on wire rack for at least 4 hours at room temperature to allow filling to set. Serve with ice cream if desired and enjoy.

Notes

  • For best crust texture, measure flour using the spoon-and-level method or a kitchen scale rather than scooping with a cup.
  • Discard excess liquid from the fruit mixture to prevent soggy crust and watery filling.
  • Chilling the dough and lattice strips helps maintain structure and prevents shrinking during baking.
  • Use ripe but firm peaches and fresh strawberries for optimal flavor and texture.
  • If crust browns too quickly, tent loosely with aluminum foil to avoid burning.
  • Pie can be served warm or at room temperature; for clean slices, cool fully before cutting.

Nutrition

Keywords: brown butter pie crust, strawberry peach pie, summer fruit pie, lattice pie crust, homemade pie crust, fresh fruit pie

Find it online: https://tastybynova.com/brown-butter-strawberry-peach-pie-recipe/