The Ultimate Brown Butter Strawberry Peach Pie: Your Go-To Summer Dessert Recipe
Prepare to delight your taste buds with the **Brown Butter Strawberry Peach Pie**, a truly irresistible creation that marries the vibrant flavors of summer fruits with a rich, nutty, and incredibly flaky brown butter crust. This isn’t just any pie; it’s a celebration of seasonal bounty, featuring fresh, juicy peaches and sweet strawberries. Perfect for any summer gathering, from backyard barbecues to birthday celebrations, this pie promises to be the star of your dessert table. Serve it warm with a generous scoop of creamy vanilla ice cream, and savor every exquisite bite all season long!
As a pastry chef, I’ve had the pleasure of baking countless pies over the years. While classic pies are beloved during holidays, I find them particularly enchanting as a refreshing dessert for summer events. This strawberry peach pie takes a beloved classic and elevates it to a new level with a distinctive brown butter pie crust. The nutty undertones of the brown butter perfectly complement the sweet and tart fruit filling, creating a depth of flavor that’s simply unparalleled. It’s a homemade treat that tastes even better than anything you’d find at a specialty bakery. If you’re craving this flavor combination but don’t need a whole pie, my strawberry pie pop tarts offer a fantastic individual-sized alternative!
While this delightful pie is a summertime staple in my kitchen, there are days when I’m short on time or simply don’t feel like rolling out dough. For those occasions, my triple berry crumb bars are the perfect solution. They offer all the fruity goodness and rich brown butter flavor, without the need for a pie crust!
Why This Brown Butter Strawberry Peach Pie is a Must-Try
This recipe isn’t just about combining ingredients; it’s about crafting an experience. Here’s why this Brown Butter Strawberry Peach Pie stands out:
- **Unforgettable Flavor Profile:** The star is undoubtedly the brown butter crust. Browning butter before incorporating it into the dough creates deep, toasty, nutty notes that elevate the entire pie, offering a sophisticated twist on traditional pie crusts.
- **Seasonal Freshness:** Utilizing fresh, ripe peaches and strawberries means you’re getting the best flavors summer has to offer. The combination of sweet peaches and slightly tart strawberries is a match made in heaven.
- **Perfectly Balanced Texture:** From the flaky, tender crust to the soft, juicy fruit filling that’s just thick enough, every bite offers a delightful textural contrast.
- **Ideal for Any Occasion:** Whether you’re hosting a casual backyard BBQ, celebrating a birthday, or simply want a special treat for your family, this pie is impressive yet approachable.
- **Homemade Excellence:** Skip the bakery lines! Making this pie from scratch allows you to control the quality of ingredients and enjoy the immense satisfaction of creating something truly delicious.
The Magic of Brown Butter in Your Pie Crust
If you’ve never experimented with brown butter (beurre noisette) in your baking, you’re in for a treat. This simple technique transforms ordinary butter into a golden, aromatic ingredient with a rich, caramel-like, nutty flavor. When used in a pie crust, brown butter adds an unparalleled depth that beautifully complements sweet fruit fillings. It’s a subtle yet impactful change that truly sets this pie apart, adding a gourmet touch without extra effort. The toasted milk solids in the butter provide a complex, savory undertone that balances the sweetness of the fruit, making for a truly unforgettable dessert.
Table of Contents
Ingredient Notes and Substitutions
Peaches: For the most flavorful pie, always opt for fresh, ripe peaches. A ripe peach will yield slightly when gently pressed, indicating its juicy tenderness without being mushy. The sweetness and aroma of fresh, in-season peaches are irreplaceable. If you find yourself with an abundance of peaches, don’t let them go to waste! You can use extras to make my delightful peach cinnamon rolls or my easy peach cookies!
Strawberries: Choose strawberries that have a uniform, bright red color and a fresh green leafy cap. These indicators signify optimal ripeness and flavor. Much like peaches, the freshness of your strawberries will greatly impact the pie’s taste. Any leftover strawberries are perfect for whipping up a batch of my delicious strawberry cookies!
Unsalted Butter: Using unsalted butter allows you to control the salt content in your pie crust. This is especially important when browning butter, as salted butter can become overly salty or burn more easily due to its lower smoke point. Make sure it’s cold for the initial dough mixing, but then browned and chilled for the brown butter addition.
All-Purpose Flour: The foundation of our flaky crust. Proper measurement is crucial for the perfect dough consistency. Always use the spoon-and-level method, or better yet, a kitchen scale for accuracy. Avoid scooping directly from the bag, as this compacts the flour and leads to too much flour in your recipe.
Vinegar: Don’t skip this ingredient in the pie crust! The acidity from the vinegar acts as a tenderizer and a gluten inhibitor, resulting in a wonderfully soft and tender pie crust. It also helps prevent the dough from oxidizing and turning grey if you prepare it in advance and store it in the fridge.
Cornstarch: This is your secret weapon for a perfectly set fruit filling. Cornstarch acts as a thickening agent, absorbing the natural moisture released by the fresh fruit during baking, preventing a runny pie. If you need to substitute, you can use all-purpose flour, but I recommend adding an additional 1-2 tablespoons to achieve a similar consistency.
Granulated Sugar: Sweetens the fruit filling, balancing the tartness of the strawberries and enhancing the natural sweetness of the peaches. Adjust to your preference based on the ripeness of your fruit.
Lemon Juice & Zest: A squeeze of lemon juice brightens the fruit flavors and adds a hint of acidity, while the zest provides aromatic oils that further enhance the overall taste of the filling.
Fine Sea Salt: A small amount of salt in both the crust and the filling helps to balance the sweetness and brings out the natural flavors of all the ingredients.
Turbinado Sugar (Optional): Sprinkling this coarse sugar on top of the crust before baking adds a beautiful sparkle and a delightful crunch, as well as a slight caramelized sweetness.
You’ll find the complete list of ingredient measurements and detailed instructions in the recipe card further down below!
Recipe Instructions
Creating this stunning Strawberry Peach Pie with a brown butter crust is a rewarding process. Follow these step-by-step instructions for a perfect bake every time:
Make the Brown Butter Pie Dough
Step 1: Brown the butter. This crucial first step infuses our crust with its signature nutty flavor. Cook the cold unsalted butter in a light-colored pan over medium heat, stirring occasionally. Watch carefully as it melts, foams, and then small brown specks appear at the bottom. These are the toasted milk solids! Once it smells distinctly nutty and the solids are medium-brown, immediately remove it from the heat. Scrape the browned butter, including all the delicious browned bits, into a parchment-lined shallow bowl and freeze until it’s completely firm. Then, cut it into small cubes. For a comprehensive guide, I’ve written a whole post on how to brown butter! (Refer to Image 1 below for visual guidance).
Step 2: Combine dry ingredients and brown butter. In a stand mixing bowl fitted with a paddle attachment, whisk together the all-purpose flour and fine sea salt. Add the chilled, cubed brown butter to the dry mixture. Mix on low speed until the butter is incorporated into small, pea-sized pieces, resembling coarse sand. This ensures a flaky crust by preventing overmixing of the gluten. (See Image 2 below).
Step 3: Mix in the ice water and vinegar. In a separate cup, combine the cold water and apple cider or white vinegar, adding a few ice cubes to ensure it’s super chilled. With the mixer running on low, gradually drizzle in the icy water, one tablespoon at a time. The dough will begin to clump around the paddle. Stop mixing as soon as it comes together. The ideal consistency should feel moist and soft, but not sticky to the touch. This typically takes about 10-15 tablespoons of water. (Observe Image 3 below).
Step 4: Portion and chill the pie dough. Divide the dough into two equal portions. Gently form each portion into a ball, then loosely wrap each in plastic wrap. Using a rolling pin, lightly flatten them into discs about 1 inch thick. Chilling the dough for at least 1 hour (or up to 5 days) is vital. This allows the gluten to relax, preventing the crust from shrinking during baking, and makes the dough much easier to roll out. (Image 4 above illustrates the flattened dough discs).
Assemble the Strawberry Peach Pie
Step 5: Roll the bottom pie crust. On a lightly floured surface, take one chilled dough disc and roll it out into a uniform 12-inch circle, about ⅛ inch thick. Work from the center outwards, rotating the dough frequently to ensure an even thickness and prevent sticking. Carefully transfer the rolled dough to a 9-inch metal pie dish, gently pressing it into the bottom and up the sides of the pan. Trim any excessive overhang. Chill this bottom crust while you prepare the lattice. (Refer to Image 5 below for the prepared pie crust).
Step 6: Prepare the lattice top. Roll out the second chilled dough disc in the same manner as the first. Using a sharp knife or pastry wheel, cut it into ten even 1-inch wide strips. Carefully transfer these strips to a parchment-lined baking tray and chill them in the fridge. Keeping the strips cold makes them much easier to handle when creating the lattice. (Image 6 below shows the cut strips).
Step 7: Make the pie filling. In a large bowl, gently combine the sliced fresh peaches, hulled and quartered strawberries, granulated sugar, fresh lemon juice, lemon zest, cornstarch, and fine sea salt. Toss everything together until the fruit is evenly coated with the sugar and cornstarch mixture. This ensures every piece of fruit is bursting with flavor and the filling thickens properly. (Image 7 above shows the mixed fruit filling).
Step 8: Fill the pie crust. Carefully pour the fruit filling into the prepared pie pan, spreading it evenly. Be sure to leave behind any excess juices that have accumulated at the bottom of the mixing bowl. Discard these extra juices, as adding them could lead to a watery filling. (Image 8 above illustrates filling the pie).
Step 9: Assemble the lattice top. Now for the beautiful lattice! Arrange the chilled pastry strips over the fruit filling, weaving them horizontally and vertically to create a classic lattice pattern. Take your time with this step; it’s easier than it looks! (Image 9 below displays the lattice top being assembled).
Step 10: Crimp the edges. Trim any excess dough from the edges of the pie plate, creating a neat, even perimeter. Then, tuck the bottom crust over the ends of the lattice pieces and crimp the edges using your knuckles or a fork for a decorative and secure seal. This not only looks beautiful but also helps to contain the filling. (Image 10 above demonstrates the crimping technique).
Step 11: Bake the pie! For a golden, perfectly baked crust, brush the entire top of the pie with an egg wash (a whisked whole egg) and generously sprinkle with turbinado sugar. Place the pie on a rimmed baking sheet (to catch any potential drips) and bake at a high temperature first to set the crust, then decrease the heat to finish baking. Keep an eye on the crust; if it starts to brown too quickly, loosely tent the pie with aluminum foil. The pie is done when the crust is deeply golden brown and the filling is bubbling thickly. (Image 11 above shows the pie before and during baking).
Step 12: Cool before serving. This step is absolutely critical! Once baked, transfer the pie to a wire rack and allow it to cool completely for at least 4 hours at room temperature. This extended cooling time is essential for the fruit filling to fully set and firm up, ensuring clean, beautiful slices when you cut into it. Patience here will be rewarded! Once cool, serve with a scoop of creamy vanilla ice cream and enjoy the fruits of your labor! (Image 12 above displays the finished pie ready for serving).
Storage and Freezing
Storage: To keep your Strawberry Peach Pie fresh, cover any leftovers tightly and store them in the refrigerator for up to 5 days. For optimal freshness, transferring the pie to an airtight container is even better. The pie dough itself is also very versatile; it can be prepped in advance and stored in the fridge for up to 5 days, or frozen for up to 3 months, ready to be used whenever a pie craving strikes.
Freezer: If you’re planning ahead or have extra pie, you can freeze the baked pie in an airtight container for up to 3 months. When you’re ready to enjoy it, simply let it defrost in the refrigerator overnight before serving. You can gently reheat slices in the oven for a “freshly baked” experience.
Make it Ahead: This pie is an excellent candidate for making ahead! Baking it the day before you plan to serve it allows extra time for the fruit juices to fully firm up, resulting in perfectly clean and easy-to-cut slices. This is particularly useful for entertaining, as it reduces stress on the day of your event.
FAQs
I highly recommend using a metal pie pan for this recipe. Glass or ceramic pans retain and distribute heat differently, which can significantly alter the baking time and temperature needed to achieve a perfectly cooked crust and filling, potentially leading to a soggy bottom or unevenly baked pie.
Absolutely! While a stand mixer simplifies the process, you can easily make the pie dough by hand. Use a pastry cutter, two butter knives, or even your fingertips to cut the cold, cubed butter into the flour until it reaches a pea-sized consistency. If you have a food processor, that’s another excellent tool for quickly cutting in the butter.
Peeling peaches for pie is largely a matter of personal preference. While some prefer to peel them for a smoother texture, I’ve found that peach peels soften quite a bit during baking, becoming almost undetectable in the final pie. If you choose to peel them, a quick dip in boiling water followed by an ice bath can make the process easier.
Preventing a runny pie filling is key to a perfect slice! The most important tip is to avoid scraping all of the excess juices from the mixing bowl into the pie pan when adding the fruit filling. These juices can make the pie watery. Additionally, if your fruit is exceptionally ripe and juicy, consider adding an extra tablespoon of cornstarch to the filling mixture for added thickening power.
I do not recommend using frozen peaches and strawberries for this pie. Frozen fruit tends to release significantly more moisture during baking and can often result in a mushy texture in the filling. For the best flavor and texture, always opt for fresh, in-season fruit for this recipe.
A perfectly baked pie will have a deeply golden brown crust, not just lightly golden. The filling should be visibly bubbling in the center, not just around the edges, indicating that the cornstarch has fully activated and thickened the juices. You can also carefully insert a thin knife into the center to check the fruit’s tenderness.
It’s best to prepare the fruit filling right before assembling the pie. As soon as you combine the fruit with sugar and cornstarch, the fruit will start to release its juices. If left too long, the filling can become too watery, even with the cornstarch. If you absolutely must prepare it ahead, do so no more than 30 minutes in advance and keep it chilled, discarding any excess liquid before filling the pie.
If you tried this delightful Brown Butter Strawberry Peach Pie or any other recipe on my website, please let me know how it went in the comments below; I always love hearing from you! Also, please take a moment to leave a star rating while you’re there to help others discover this recipe! You can also tag me on Instagram or Facebook so I can see your wonderful creations!
Brown Butter Strawberry Peach Pie
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Equipment
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metal 9″ pie pan
Ingredients
Brown Butter Pie 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 water
- 1 tbsp apple cider or white vinegar
- 1 whole egg, whisked
Strawberry and Peach 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
Instructions
Make the Pie Dough
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Line a shallow bowl with parchment paper. This will make it easier to remove the firm brown butter. Set aside.
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In a stainless steel pan (light-colored pans help you see the color change), cook the cold unsalted butter over medium heat for 10-12 minutes. Stir occasionally to ensure even browning. You’ll observe it melting, foaming, and then small amber-colored solids forming at the bottom. Once it smells nutty and the solids are medium brown, remove from heat. You should have about 185 g or just under 1 cup of browned butter. Immediately scrape all the butter, including the browned bits, into the prepared bowl and chill in the freezer until completely firm, which typically takes about 1 hour.1 cup (226 g) cold unsalted butter
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Once the browned butter is fully frozen and firm, remove it from the parchment paper and cut it into small cubes. Return the cubed brown butter to the freezer to keep it cold until you are ready to incorporate it into the dough. This ensures a flaky crust.
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In the bowl of a stand mixer, combine the all-purpose flour and fine sea salt. Add the chilled, cubed browned butter. Mix on low speed using a paddle attachment until the butter is broken down into small, pea-sized pieces. The mixture should resemble coarse sand, which usually takes about 3 minutes. Be careful not to overmix at this stage.2 ⅔ cups + 1 tbsp (344 g) all-purpose flour, 3/4 teaspoon fine sea salt
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Measure out the water and apple cider or white vinegar into a liquid measuring cup. Add a few ice cubes to ensure the water is extremely cold. Stir the mixture to help melt some of the ice and thoroughly chill the water.1/2 cup water, 1 tbsp apple cider or white vinegar
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With the mixer running on low speed, slowly drizzle the ice water into the bowl, one tablespoon at a time. Continue adding water until the dough starts to clump together around the paddle attachment. You’ll typically need between 10-15 tablespoons of water, but stop as soon as it forms a cohesive mass. The dough should feel moist and soft when pressed, but crucially, it should not be sticky.
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Divide the dough into two equal portions. Gently shape each portion into a round ball. Wrap each ball loosely in plastic wrap, then use your hands or a rolling pin to flatten them into flat, round discs, approximately 1 inch thick. Each disc should weigh about 335 grams. Chill both discs in the refrigerator for at least 1 hour. This chilling period is essential for the gluten to relax, which prevents the crust from shrinking during baking and makes it much easier to roll out. The dough can be chilled for up to 5 days.
Assemble the Pie
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Preheat your oven to 425°F (218°C). This initial high heat helps the crust set quickly and become flaky.
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Take one disc of chilled pie dough from the fridge and place it on a lightly floured work surface. Lightly dust the top of the dough and your rolling pin with a little flour to prevent sticking.
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Begin rolling the dough from the center and work your way outwards in all directions. As you roll, frequently turn the dough with your hands and even flip it over occasionally to ensure it’s not sticking to your work surface. Add a small sprinkle of flour if you notice any sticking. This technique helps you achieve an even thickness.
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Continue rolling until the dough forms a circle approximately ⅛ inch thick and about 12 inches in diameter. Carefully roll the dough onto your rolling pin, then gently unroll and transfer it to a 9-inch metal pie pan. Press the dough gently to secure it to the sides and bottom of the pan, making sure there are no air pockets. Always handle the pastry dough gently to avoid tearing. Chill this bottom crust in the fridge while you prepare the second disc for the lattice.
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Roll the second disc of dough in the same manner as the first, creating an ⅛ inch thick round. Using a pastry wheel or sharp knife, cut this round into ten uniform 1-inch wide strips. Carefully transfer these strips to a parchment-lined baking tray. Chill the lattice strips in the fridge while you prepare the pie filling; keeping them cold makes them much easier to weave.
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In a large mixing bowl, combine the sliced fresh strawberries, sliced fresh peaches, granulated sugar, fresh lemon juice, lemon zest, cornstarch, and fine sea salt. Toss everything gently with a spatula until the fruit is thoroughly coated. Pour this flavorful fruit filling into the chilled pie dish. It’s crucial to leave behind any excess liquid that accumulates at the bottom of the bowl; this extra liquid is not needed and should be discarded to prevent a watery pie.3 cups (430 g) fresh sliced peaches, 3 cups (390 g) fresh strawberries, ¼ cup (50 g) granulated sugar, 1 tbsp lemon juice, 1 tsp lemon zest, ¼ tsp fine sea salt, ¼ cup + 1 tbsp (40 g) cornstarch
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To create the elegant lattice top, arrange five of the chilled pastry strips vertically over the fruit filling, spacing them evenly. Now, pull back every other vertical strip to the middle of the pie. Lay one horizontal strip over the remaining vertical strips, then bring the folded vertical strips back down over the new horizontal strip. Repeat this weaving pattern, alternating which vertical strips you fold back, until the entire lattice is complete.
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Trim any excess dough from the edges of the pie dish, leaving about ½ inch of overhang. Then, tuck the bottom pie crust over the ends of the lattice pieces. Using your knuckles or a fork, crimp the edges of the crust to create a beautiful, secure border that will hold the filling in.
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In a small bowl, whisk one whole egg to make an egg wash. Lightly brush the entire top crust of the pie with this egg wash. This helps achieve a golden-brown finish. For an extra touch of sparkle and crunch, generously sprinkle the top with turbinado sugar.1 (50 g) whole egg, 2-3 tbsp Turbinado sugar
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Place the assembled pie on a rimmed baking sheet. This catches any potential drips from the fruit filling and protects your oven. Bake at 425°F (218°C) for 25 minutes. Without opening the oven door, decrease the heat to 350°F (180°C) and continue baking for an additional 40-50 minutes. If the crust starts to brown too quickly, loosely tent the top of the pie with aluminum foil to prevent over-browning. The pie is done when the crust is a deep golden brown and the filling is visibly bubbling thickly in the center.
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This final step requires patience but is essential for a perfect pie! Let the baked pie cool completely on a wire rack at room temperature for at least 4 hours. This extensive cooling time allows the cornstarch in the filling to fully set and thicken, ensuring that you can cut clean, beautiful slices. Serving too early will result in a runny filling. Once cool, serve with a scoop of your favorite vanilla ice cream for the ultimate summer treat!
Video
Notes
Storage: Cover leftover pie tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 5 days. For optimal freshness and to prevent the crust from becoming soggy, an airtight container is highly recommended. The pie dough can be prepared ahead of time and stored in the fridge for up to 5 days or frozen for up to 3 months.
Make it ahead. This pie is an excellent choice for baking in advance. It truly shines when baked the day before serving, as this provides ample time for the fruit juices to firm up and set properly. This ensures easy, clean slicing and a perfectly structured filling.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.