Brown Butter Strawberry Peach Pie is one of those delightful recipes that brings joy on a sunny afternoon or at a family gathering. Picture this: a golden pie crust filled with juicy peaches and strawberries coated in a luscious brown butter sauce. It’s a treat that captures the essence of summer and combines sweet and tart flavors in each bite. Whether you’re hosting a picnic or simply wanting a slice of something special at home, this pie is sure to impress your family and friends. Plus, the aroma of brown butter while baking will make your kitchen feel like a warm hug.

What makes this recipe special

This Brown Butter Strawberry Peach Pie stands out for several reasons. First, it’s incredibly easy to make, perfect for busy weekdays or special occasions alike. The flavors are vibrant; the combination of fresh fruits harmonizes with the rich, nutty flavor of brown butter. It’s a showstopper that both kids and adults will love!

“This recipe turned out even better than I expected. It’s simple, but the flavor is amazing.”

How it comes together

Making this pie involves two main parts: preparing the crust and assembling the fruit filling. You’ll start by making the pie dough with cold butter for a flaky crust, then move on to the filling where you’ll mix the fresh strawberries and peaches with a sweet blend of sugar and cornstarch. The pie bakes until golden, and you’ll smell that irresistible brown butter aroma filling your kitchen.

What you’ll need

To make this delicious pie, gather the following ingredients:

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)

Helpful notes:

Substitutions: You can use frozen fruit if fresh isn’t available, just make sure to thaw and drain excess juices.
Quality tips: Fresh, ripe peaches and strawberries make a big difference in flavor.
Why the ingredient matters: Brown butter adds a nutty depth you won’t want to skip!
Optional add-ins: A sprinkle of cinnamon can also enhance the filling.

Step-by-step instructions

Preheat your oven to 375°F (190°C).
In a medium saucepan, melt the cold butter over medium heat. Cook until it turns golden and smells nutty, then remove from heat and let cool slightly.
In a large bowl, combine the flour and salt.
Add the brown butter to the flour and mix until crumbly.
Gradually add water and vinegar until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
While the dough chills, prepare the filling. In a large bowl, combine peaches, strawberries, sugar, cornstarch, lemon juice, zest, and salt. Toss gently.
Roll out the dough and line a pie dish. Fill it with the fruit mixture.
Roll out a top crust and place it over the filling. Cut slits to allow steam to escape.
Optionally, sprinkle with Turbinado sugar for extra crunch.
Bake for 45-50 minutes until golden and bubbly. Cool before serving.

Best ways to enjoy it

Serve your Brown Butter Strawberry Peach Pie warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream makes it even more delightful! For side dishes, consider serving with a light salad or lemon sorbet. This pie is perfect for summer family gatherings, dessert at a barbecue, or as a sweet ending to a cozy meal with friends.

Storage and reheating tips

To keep your pie fresh, store it in the refrigerator for up to 3 days. You can cover with aluminum foil or plastic wrap. If you have leftovers, the pie also freezes well. Just wrap it tightly and refrigerate for up to 3 months. Reheat slices in the oven at 350°F (175°C) until warmed through. Always check for any signs of spoilage before eating leftovers.

Helpful cooking tips

Common mistakes to avoid: Don’t overwork the dough; it should be crumbly yet hold together.
Texture control advice: Ensure your butter isn’t too hot when mixing with the flour, or you’ll end up with a greasy crust.
Flavor balancing tips: Adjust sugar levels based on the sweetness of your fruit. This pie allows for some flexibility!
Time-saving shortcuts: To save time, you can use store-bought pie crust instead of making your own.

Creative twists

Feel free to experiment! Try adding raspberries for a tart kick or blackberries for a different sweetness. You can also substitute the peaches with nectarines. If you’re looking for a gluten-free option, use a gluten-free flour blend for the crust.

Your questions answered

Can I make it ahead?

Yes! You can prepare the pie the day before and bake it the next day.

Can I freeze it?

Absolutely! Just make sure to wrap it well before freezing.

Can I substitute an ingredient?

Yes! You can use other berries or different types of fruit in the filling.

Why did mine turn out dry/wet?

A dry pie could result from too much flour, while a wet filling may occur if the fruit has too much moisture. Ensure to drain any juices from frozen fruit.

How long does it last?

In the fridge, it lasts up to 3 days. Frozen, it can be kept for 3 months.

Final thoughts

Brown Butter Strawberry Peach Pie is not just a dessert—it’s a celebration of summer flavors! Making it is enjoyable, and every bite brings a burst of sweetness. So why not try it out? Customize it with your favorite fruits and save this recipe for your next gathering. You won’t regret it!

Brown Butter Strawberry Peach Pie

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A delightful pie with juicy peaches and strawberries coated in a luscious brown butter sauce, perfect for summer gatherings.

Author: zayn
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 75 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup cold unsalted butter
2 ⅔ cups + 1 tbsp all-purpose flour
¾ teaspoon fine sea salt
½ 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)

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Instructions

Preheat your oven to 375°F (190°C).
Melt the cold butter in a medium saucepan over medium heat until golden and nutty; remove from heat and let cool slightly.
Combine the flour and salt in a large bowl.
Add the brown butter to the flour and mix until crumbly.
Gradually add water and vinegar until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
Prepare the filling by combining peaches, strawberries, sugar, cornstarch, lemon juice, zest, and salt in a bowl; toss gently.
Roll out the dough and line a pie dish. Fill it with the fruit mixture.
Roll out a top crust and place it over the filling. Cut slits to allow steam to escape.
Optionally, sprinkle with Turbinado sugar for extra crunch.
Bake for 45-50 minutes until golden and bubbly. Cool before serving.

Notes

Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C).