Description
Brown Butter Strawberry Peach Pie is a summer fruit pie featuring juicy peaches and strawberries in a bright lemon-scented filling, baked inside a rich, nutty brown butter crust with a golden lattice top.
Ingredients
- 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
- 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
Instructions
- Place butter in a light-colored pan over medium heat and cook for 10–12 minutes, stirring frequently, until the butter turns medium brown and smells nutty.
- Transfer browned butter to a container and chill until firm.
- Cut the chilled brown butter into small cubes.
- In a large bowl mix flour and 3/4 teaspoon salt.
- Add cubed brown butter and work it into the flour until the mixture resembles coarse crumbs.
- Mix cold water with vinegar and drizzle into the dough gradually until it just comes together.
- Divide dough into two discs, wrap, and chill for at least 1 hour.
- Roll out one disc and place it into a 9-inch pie pan.
- In a bowl combine peaches, strawberries, sugar, cornstarch, lemon juice, lemon zest, and 1/4 teaspoon salt.
- Gently toss fruit until evenly coated.
- Spoon the fruit filling into the prepared crust, leaving excess liquid behind if needed.
- Roll out the second dough disc and cut into strips.
- Arrange strips in a lattice pattern over the filling.
- Beat the egg and brush it over the crust, then sprinkle with turbinado sugar.
- Bake at 425°F for 25 minutes.
- Reduce oven temperature to 350°F and continue baking for 40–50 minutes until the crust is golden and the filling bubbles.
- Allow the pie to cool for at least 4 hours before slicing so the filling can set.
Notes
- Nectarines can replace some peaches for a similar flavor and texture.
- Add a pinch of cinnamon or cardamom for subtle warmth.
- Blueberries or raspberries can replace part of the fruit for variation.
- A crumb topping can be used instead of a lattice crust for a rustic style.
- Allow the pie to cool completely before slicing for clean pieces.
- Prep Time: 60 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 65 mg
