This brown butter strawberry peach pie brings together juicy peaches, sweet strawberries, and a deeply flavorful homemade crust with a rich, nutty finish. It is a beautiful dessert for summer gatherings, holidays, or anytime you want a fruit pie that feels a little extra special.

Why You’ll Love This Recipe

The brown butter crust gives this pie a deeper, toastier flavor than a standard butter crust, making every bite taste more complex and bakery-worthy. The combination of peaches and strawberries creates a filling that is sweet, bright, and perfectly balanced. The fruit softens into a luscious center while the crust bakes up flaky and golden. It is also a great make-ahead dessert since the filling needs time to cool and set before slicing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 cup unsalted butter
2 2/3 cups all-purpose flour
3/4 teaspoon fine sea salt
1/2 cup cold water
1 tablespoon apple cider vinegar or white vinegar

For assembly and filling:

1 whole egg
3 cups fresh peaches, peeled and sliced
3 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon fine sea salt
2 to 3 tablespoons turbinado sugar

Directions

Place the butter in a light-colored pan over medium heat. Cook for 10 to 12 minutes, stirring often, until the milk solids turn medium brown and the butter smells nutty. Transfer it to a container and chill until firm.
Cut the chilled brown butter into small cubes.
In a large bowl, combine the flour and 3/4 teaspoon fine sea salt. Add the cubed brown butter and work it into the flour until the mixture resembles coarse crumbs.
Stir together the cold water and vinegar. Drizzle the liquid into the flour mixture a little at a time, mixing just until the dough starts to come together.
Divide the dough into two equal portions and shape them into discs. Wrap and chill for at least 1 hour.
Roll out one disc and fit it into a 9-inch pie pan.
In another bowl, combine the peaches, strawberries, granulated sugar, cornstarch, lemon juice, lemon zest, and 1/4 teaspoon fine sea salt. Toss gently until the fruit is evenly coated.
Spoon the fruit filling into the prepared crust, leaving behind excess liquid if a lot has collected in the bowl.
Roll out the second disc and cut it into strips. Arrange the strips in a lattice pattern over the filling.
Beat the egg and brush it over the top crust. Sprinkle with turbinado sugar.
Bake at 425°F for 25 minutes.
Reduce the oven temperature to 350°F and continue baking for 40 to 50 minutes, until the crust is golden and the filling is bubbling.
Let the pie cool for at least 4 hours before slicing so the filling can set properly.

Servings and timing

This recipe makes 8 servings.

Prep time: 60 minutes
Cook time: 75 minutes
Total active time: 2 hours 15 minutes
Cooling time: at least 4 hours

Variations

You can swap part of the peaches for nectarines if you want a very similar flavor and texture. For a berry-forward version, replace some of the peaches with raspberries or blueberries. A pinch of cinnamon or cardamom in the filling adds warmth without overpowering the fruit. If you prefer a different finish, skip the lattice and use a full top crust with vents, or add a simple crumb topping for a more rustic pie.

Storage/Reheating

Store the cooled pie covered at room temperature for up to 1 day, or refrigerate it for up to 4 days. For longer storage, wrap the baked pie well and freeze it for up to 2 months. Thaw overnight in the refrigerator before serving.

To reheat, warm individual slices in a low oven until heated through. This helps the crust stay crisp and keeps the filling from becoming overly soft. A microwave works in a pinch, but the crust will be less flaky.

FAQs

Can I use frozen fruit instead of fresh fruit?

Yes, but thaw and drain the fruit well before using it. Too much extra moisture can make the filling runny.

Why do I need to brown the butter for the crust?

Browning the butter gives the crust a nutty, rich flavor that makes the pie taste deeper and more special than a regular butter crust.

Do I need to peel the peaches?

Peeling is recommended for the smoothest filling texture, but you can leave the skins on if you do not mind a more rustic result.

Why is my pie filling too runny?

The most common reasons are excess liquid in the fruit or not cooling the pie long enough. Letting the pie cool fully is essential for clean slices.

Can I make the dough ahead of time?

Yes. The dough can be made up to 2 days ahead and kept in the refrigerator until you are ready to roll it out.

What kind of pie pan works best?

A 9-inch metal pie pan is a great choice because it helps the crust bake evenly and develop a crisp bottom.

Can I make this pie without a lattice crust?

Yes. You can use a full top crust, cut a few vents in it, and bake as directed.

How do I know when the pie is done?

The crust should be deeply golden and the filling should be bubbling visibly, especially near the center.

Can I reduce the sugar?

Yes. Since peaches and strawberries can be naturally sweet, you can reduce the sugar slightly if your fruit is very ripe.

How long should I wait before slicing?

Wait at least 4 hours. This gives the filling enough time to thicken and set so the slices hold their shape.

Conclusion

Brown butter strawberry peach pie is a stunning homemade dessert with a flaky crust, a juicy fruit filling, and a rich flavor that makes it stand out from classic fruit pies. It is simple enough for a confident home baker and impressive enough for sharing with family and guests. Once you taste the nutty crust with the sweet peaches and strawberries, this pie is likely to become a favorite.