Brown Butter Strawberry Peach Pie Recipe

Introduction

This Brown Butter Strawberry Peach Pie is a summer masterpiece, where nutty, caramelized brown butter elevates the classic fruit filling to something extraordinary. The combination of juicy peaches and sweet-tart strawberries creates a vibrant, jammy interior that’s perfectly balanced. After extensive testing, I’ve found that the brown butter crust is the true game-changer, adding a rich, toasty depth you simply can’t get from a standard recipe.

Ingredients

The magic of this pie starts with quality ingredients. Using fresh, ripe summer fruit is non-negotiable for the best flavor and texture, as their natural sweetness reduces the need for excess sugar.

• For the Brown Butter Crust:
• 1 cup cold unsalted butter
• 2 ⅔ cups + 1 tbsp all-purpose flour (*see notes below for measuring*)
• 3/4 teaspoon fine sea salt
• 1/2 cup ice water
• 1 tbsp apple cider or white vinegar
• 1 whole egg (whisked, for egg wash)
• For the Fruit Filling:
• 3 cups fresh sliced peaches
• 3 cups fresh strawberries (hulled and quartered)
• ¼ cup granulated sugar
• ¼ cup + 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ¼ tsp fine sea salt
• 2-3 tbsp Turbinado sugar (optional, for sprinkling)

Timing

Prep Time	45 minutes
Cook Time	55-65 minutes
Total Time	About 2 hours (plus cooling)

Context: While this recipe requires a bit of patience for the brown butter and chilling steps, the active prep is straightforward. It’s a fantastic make-ahead option; you can prepare the dough and filling a day in advance, reducing the day-of work by nearly 50%.

Step-by-Step Instructions

Step 1 — Brown the Butter

Cut the 1 cup of butter into tablespoon-sized pieces and melt it in a light-colored saucepan over medium heat. Continue cooking, swirling the pan frequently, until the butter foams, turns golden brown, and releases a nutty aroma. This process, known as browning, caramelizes the milk solids and is complete when you see tiny brown specks at the bottom of the pan. Immediately pour it into a heatproof bowl and freeze for 25-30 minutes until solid but still pliable.

Step 2 — Make the Pie Dough

In a large bowl, whisk together the 2 ⅔ cups of flour and 3/4 teaspoon salt. Using a box grater, grate the solidified brown butter into the flour. (Pro tip: Grating ensures even distribution and perfect flakiness without overworking the dough). Toss gently to coat the butter shreds in flour. Combine the ice water and vinegar. Drizzle it over the mixture, a few tablespoons at a time, mixing with a fork until a shaggy dough forms.

Step 3 — Chill the Dough

Turn the dough out onto a clean surface and gently knead it 2-3 times just to bring it together. Divide it into two discs, one slightly larger for the bottom crust. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This chilling phase is crucial for relaxing the gluten and re-solidifying the butter, which guarantees a tender, flaky crust.

Step 4 — Prepare the Filling

While the dough chills, combine the sliced peaches, quartered strawberries, granulated sugar, cornstarch, lemon juice, lemon zest, and 1/4 teaspoon salt in a large bowl. Gently toss until the fruit is evenly coated. Let this mixture macerate for 20-30 minutes; this draws out the juices which will then thicken with the cornstarch during baking, preventing a soggy bottom crust.

Step 5 — Roll and Assemble

On a lightly floured surface, roll the larger dough disc into a 13-inch circle. Transfer it to a 9-inch pie plate, letting the edges overhang. Add the fruit filling, discarding only about half of the accumulated juices (keeping some is key for a luscious texture). Roll out the second disc for the top crust. You can do a full lattice, a simple top crust with vents, or a decorative design. Crimp the edges to seal.

Step 6 — Bake to Perfection

Brush the top crust with the whisked egg wash and sprinkle generously with Turbinado sugar for a sparkling, crunchy finish. Place the pie on a baking sheet to catch any drips. Bake in a preheated 400°F (200°C) oven for 20 minutes, then reduce the heat to 375°F (190°C) and bake for another 35-45 minutes. The pie is done when the crust is deeply golden brown and the filling is bubbling vigorously through the vents. Cool completely on a wire rack for at least 4 hours to allow the filling to set properly.

Nutritional Information

Calories	Approx. 420
Protein	5g
Carbohydrates	58g
Fat	19g
Fiber	4g
Sodium	220mg
Vitamin C	45% DV

Estimates are based on typical ingredients and a standard serving size. Values may vary depending on specific brands and exact measurements used. This brown butter strawberry peach pie is a notable source of Vitamin C from the fresh summer fruit.

Healthier Alternatives

• Whole Wheat Flour — Swap half the all-purpose flour for whole wheat pastry flour to add 3g more fiber per slice while maintaining a tender texture.
• Coconut Sugar — Replace granulated sugar with coconut sugar in the filling for a lower glycemic index and a subtle caramel note that complements the brown butter.
• Arrowroot Powder — Use arrowroot powder instead of cornstarch for a gluten-free thickener that creates a slightly clearer, glossier filling.
• Vegan Butter — For a dairy-free version, use a high-fat, plant-based butter to brown. The browning process still works to create a complex, nutty flavor in the crust.
• Reduced-Sodium — Cut the salt in both the crust and filling by half for a low-sodium option, relying on the natural sweetness of the fruit and the depth of the brown butter for flavor.
• Nut Topping — For added protein, sprinkle a mixture of chopped almonds and oats tossed with a teaspoon of brown butter over the lattice before baking.

Serving Suggestions

• Serve a warm slice à la mode with a scoop of high-quality vanilla bean ice cream; the cold creaminess perfectly contrasts the warm, jammy filling.
• For a brunch centerpiece, offer alongside a dollop of lightly sweetened whipped cream or crème fraîche.
• Pair with a glass of off-dry Riesling or a sparkling rosé to highlight the strawberry and peach notes.
• Transform leftovers into a decadent breakfast: gently warm a slice and serve with a spoonful of Greek yogurt.
• For a stunning presentation, garnish individual plates with a fresh mint leaf and a few extra peach slices.
• Turn this pie into individual hand pies for a portable summer picnic dessert.

This pie is the ultimate celebration of peak summer produce. Making it a day ahead for a gathering not only saves time but allows the flavors to meld beautifully, making it an ideal make-ahead dessert.

Common Mistakes to Avoid

• Mistake: Using warm or soft brown butter in the dough. Fix: Ensure the browned butter is re-solidified and cold (as in Step 1) before grating. Warm butter will melt into the flour, resulting in a greasy, tough crust.
• Mistake: Adding all the macerated fruit juices to the pie. Fix: Discard about half of the accumulated liquid after maceration (as noted in Step 5). Too much liquid is the primary cause of a soggy bottom crust.
• Mistake: Skipping the full cooling time before slicing. Fix: Let the baked pie cool on a wire rack for the full 4 hours. Cutting too soon releases steam and causes the filling to run out because the cornstarch hasn’t fully set.
• Mistake: Overworking the pie dough when bringing it together. Fix: Knead only 2-3 times until it just forms a cohesive mass. Over-kneading develops gluten, leading to a chewy, not flaky, crust.
• Mistake: Baking on the wrong oven rack. Fix: Place your oven rack in the lower third position. This ensures the bottom crust gets enough direct heat to crisp up and bake through properly.
• Mistake: Not venting the top crust adequately. Fix: Whether using a lattice or solid top, ensure there are enough steam vents. Without them, trapped steam creates a gap between the filling and the crust.
• Mistake: Using under-ripe fruit. Fix: Select peaches and strawberries that are fragrant and yield slightly to pressure. Under-ripe fruit lacks natural sweetness and juices, resulting in a bland, dry filling.

Storing Tips

• Fridge: Once completely cooled, cover the pie loosely with foil or plastic wrap and refrigerate. It will stay fresh for up to 5 days. The cold environment helps the filling set firmly.
• Freezer: For long-term storage, freeze the baked and cooled pie whole or in slices. Wrap tightly in plastic wrap, then in foil, and place in a freezer bag. It will keep for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: To restore that fresh-baked warmth and crispness, reheat individual slices in a 350°F (175°C) oven for 10-15 minutes until warmed through. Avoid the microwave, as it will make the crust soggy.

Proper storage is key to enjoying your brown butter strawberry peach pie for days. In my tests, the brown butter crust maintained its delightful texture remarkably well for up to 6 days when refrigerated correctly. For best food safety, always store perishable desserts below 40°F.

Conclusion

This Brown Butter Strawberry Peach Pie is the ultimate way to showcase summer’s bounty, with the nutty depth of brown butter creating a crust that’s truly unforgettable. For more delicious ways to use seasonal fruit, try these Strawberry Shortcake Bars or a refreshing Frozen Strawberry Lemonade. I hope this recipe becomes a new favorite—share your results in the comments!

Frequently Asked Questions

How many servings does this brown butter strawberry peach pie make?

This pie yields 8 generous slices. For a larger crowd, you can stretch it to 10-12 smaller, dessert-portioned slices. According to standard baking guidelines, a 9-inch pie typically serves 8 people when cut into standard wedges.

Can I use frozen fruit instead of fresh for this pie?

Yes, frozen peaches and strawberries can be used without thawing. However, you must increase the cornstarch by 1-2 tablespoons because frozen fruit releases significantly more liquid during baking. Toss the frozen fruit directly with the dry ingredients to help prevent a soupy filling.

Why did my pie filling turn out cloudy instead of clear and glossy?

A cloudy filling is usually caused by over-mixing the cornstarch into the fruit juices, which can break down its thickening power. To fix this next time, gently toss the fruit with the dry cornstarch and sugar just until coated. For a perfectly clear set, professional bakers often prefer tapioca starch or arrowroot powder, which create a more translucent gel.

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Brown Butter Strawberry Peach Pie

Print Recipe

• Author: Dorothy Miler

Ingredients

Scale 1x2x3x

• 1 cup cold unsalted butter
• 2 ⅔ cups + 1 tbsp all-purpose flour (*see notes below for measuring*)
• 3/4 teaspoon fine sea salt
• 1/2 cup water
• 1 tbsp apple cider or white vinegar
• 1 whole egg (whisked)
• 3 cups fresh sliced peaches
• 3 cups fresh strawberries (hulled and quartered)
• ¼ cup granulated sugar
• ¼ cup + 1 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ¼ tsp fine sea salt
• 2–3 tbsp Turbinado sugar (optional)

Instructions

1. Make the Pie Dough
2. Assemble the Pie