Brown Butter Strawberry Peach Pie

Brown Butter Strawberry Peach Pie: A Delicious Journey Through Flavors

And, let me tell you, finding a great pie recipe can feel like trying to locate a needle in a haystack. I mean, do you really want to sift through endless pages of perfect pies that don’t even come close to what my grandma used to make? But, I think I finally found the one—a Brown Butter Strawberry Peach Pie.

Seriously, it’s got everything going for it: buttery crust, juicy strawberries, sweet peaches—what’s not to love, right? My mouth waters just thinking about it. It’s like summer in a dish, and the best part is, you can make it yours. So, let’s dive into this slightly messy adventure together!

Ingredients for Success

Okay, before we start, here’s what you’ll need to pull off this pie magic. I promise, it sounds more complicated than it actually is—trust me, I wasn’t born with a spatula in hand!

• 1 cup cold unsalted butter (because, honestly, who wants to eat more salt?)
• 2 ⅔ cups + 1 tbsp all-purpose flour (And listen, I figured out the hard way that the measurements matter. So, pack it right, okay? Or do what I do and just wing it sometimes. Oops!)
• 3/4 teaspoon fine sea salt (Sea salt if you’re feeling fancy, regular salt if you’re like me!)
• 1/2 cup water (Always cold!)
• 1 tbsp apple cider or white vinegar (This little trick keeps the crust flaky—mom always swore by it.)
• 1 whole egg (whisked, for that shiny finish!)
• 3 cups fresh sliced peaches (Yum! If you can find ripe ones, GET THEM, they smell divine.)
• 3 cups fresh strawberries (hulled and quartered; this isn’t complicated, I promise.)
• ¼ cup granulated sugar (More sugar=more love.)
• ¼ cup + 1 tbsp cornstarch (helps thicken the filling—I had a runny disaster once; let’s not go back there, please.)
• 1 tbsp lemon juice (balances the sweetness—super important!)
• 1 tsp lemon zest (you know, zest adds pizzazz)
• ¼ tsp fine sea salt
• 2-3 tbsp Turbinado sugar (optional, but trust me, it gives a fabulous crunch.)

And in true cooking fashion, if you’re missing something, you can often substitute. Like, if you only have a little bit of lemon juice, maybe add extra zest? Just don’t tell anyone I said that. 😅

Instructions to Pie Perfection

1. Make the Pie Dough
   Look, I’m gonna be honest—the dough can be tricky. It’s gotta be cold, cold, cold! Start by cutting that cold butter into cubes. Then, mix the flour and salt in a bowl, and add the butter—work it together like you’re massaging a stressed-out friend’s back. You want that crumbly texture.

2. Add ice-cold water and vinegar. Stir it till it gets doughy—but not too doughy! Somehow, I ended up with what looked like mashed potatoes once. Disaster. Complete disaster.

3. Wrap it in plastic and chill in the fridge for about 1 hour. Maybe take a break, binge-watch a show, or something. I always end up getting distracted.

4. Prepare the Filling
   While the dough chills, slice those lovely peaches and hulled strawberries. In a big bowl, gently combine them with sugar, cornstarch, lemon juice, zest, and that last pinch of salt. Let them hang out while the juices mingle a bit.

5. Roll Out the Dough
   Okay, here’s the key—flour your surface generously. You wanna roll out that dough into a circle, reminding you of a pizza—or, well, a giant cookie? Whatever works! Make sure it’s about 12 inches wide. I’ve also made it thinner but learned that thicker is tastier.

6. Pop that dough into a pie dish. Now, here’s the thing: be gentle! I once ripped a whole side and had to patch it. It was a hot mess, and I’m pretty sure my neighbor Sarah laughed at me.

7. Brown the Butter
   In a small saucepan, melt the remaining butter over medium heat, stirring continuously until it turns a beautiful golden brown. Oh, the scent! It’s like a hug from a grandma you didn’t know you needed. Just don’t walk away! I learned this the hard way, and my first batch turned into crunchy brown bits. Not the flavor we’re going for here.

8. Assemble
   Pour the fruit filling into the pie crust, then drizzle that brown butter over the top. Swoon. If you’re feeling fancy, sprinkle the Turbinado sugar across the top.

9. Bake
   Preheat your oven to 400°F (that’s about 200°C for my metric friends). Bake the pie for 45-50 minutes or until the filling bubbles and the crust is golden brown. Keep an eye on it, though! And oh, if it starts to brown too quickly, cover the edges with foil.

10. Cool and Serve
    Let it cool a bit (IF YOU CAN WAIT). I swear, it’s even better the next day. Serve it with a scoop of vanilla ice cream, and boom—it’s pure bliss.

Personal Tips & Joyful Chaos

And here’s some chaotic wisdom I’ve picked up on this pie journey:

• Use a pastry cutter! My mom always did, and it really does make a difference fighting with that butter.
• Don’t double the recipe the first time. I did that, and my baking sheets were swimming in excess.
• Serve it with coffee! Reminds me of Sunday mornings at grandma’s house when we’d indulge just a bit.

Anyway, have you ever tried making this pie? If you haven’t, you’re missing out! Let me know how yours turns out! I’m dying to hear how your adventures in the kitchen went. Who knows, maybe I’ll steal some tips from you next time! 😄

Thanks for hanging out with me while I shared this process. Happy baking! 🍑🍓

Brown Butter Strawberry Peach Pie

A delicious summer pie filled with juicy strawberries and peaches, topped with a rich brown butter drizzle.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 50 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 8 servings

Course: Dessert, Pie

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Pie Crust

• 1 cup cold unsalted butter Cut into cubes
• 2 ⅔ cups all-purpose flour Plus 1 tbsp, packed
• 3/4 teaspoon fine sea salt
• 1/2 cup cold water
• 1 tablespoon apple cider or white vinegar Keeps the crust flaky
• 1 whole egg Whisked for a shiny finish

For the Fruit Filling

• 3 cups fresh sliced peaches Use ripe peaches if possible
• 3 cups fresh strawberries Hulled and quartered
• 1/4 cup granulated sugar
• 1/4 cup cornstarch Plus 1 tbsp to thicken the filling
• 1 tablespoon lemon juice Balances the sweetness
• 1 teaspoon lemon zest Adds additional flavor
• 1/4 teaspoon fine sea salt
• 2-3 tablespoons Turbinado sugar Optional, for a crunchy topping

For Browning the Butter

• 1/2 cup unsalted butter Additional butter for browning

Method

 

Make the Pie Dough

1. Cut the cold butter into cubes and mix the flour and salt in a bowl.
2. Add the cold butter and combine until crumbly.
3. Stir in the ice-cold water and vinegar until it forms a dough.
4. Wrap the dough in plastic and refrigerate for about 1 hour.

Prepare the Filling

1. Slice the peaches and hulled strawberries, then combine them in a large bowl with sugar, cornstarch, lemon juice, lemon zest, and salt.
2. Let the mixture sit to allow the juices to mingle.

Roll Out the Dough

1. Flour your surface generously and roll out the dough into a circle about 12 inches wide.
2. Transfer the rolled dough into a pie dish, being careful not to tear it.

Brown the Butter

1. Melt the remaining butter in a saucepan over medium heat, stirring continuously until it turns golden brown.

Assemble the Pie

1. Pour the fruit filling into the pie crust, then drizzle the browned butter over the top.
2. If desired, sprinkle Turbinado sugar on top.

Bake and Serve

1. Preheat your oven to 400°F (200°C) and bake the pie for 45-50 minutes or until bubbling and golden brown.
2. Let it cool slightly before serving, ideally with vanilla ice cream.

Notes

Use a pastry cutter for mixing the butter for better texture. Avoid doubling the recipe the first time to prevent mess.