Description
Brown Butter Strawberry Peach Pie with a flaky nutty crust, juicy peaches, fresh strawberries, and a bright lemon kissed filling.
Ingredients
1 cup cold unsalted butter
2 ⅔ cups plus 1 tablespoon 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, whisked
3 cups fresh sliced peaches
3 cups fresh strawberries, hulled and quartered
1/4 cup granulated sugar
1/4 cup plus 1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon fine sea salt
2 to 3 tablespoons turbinado sugar, optional
Instructions
1. Brown the butter over medium heat until nutty and golden with browned milk solids. Chill until solid, then cube it.
2. Mix flour and salt, then cut in the browned butter until crumbly with pea-sized pieces.
3. Combine cold water and vinegar with ice, then slowly add enough liquid until the dough comes together and feels soft but not sticky.
4. Divide the dough into two discs and refrigerate for at least 1 hour.
5. Roll out one disc into a 12-inch circle and place it into a 9-inch metal pie pan.
6. Roll out the second disc, slice into strips, and chill while preparing the filling.
7. Mix peaches, strawberries, sugar, lemon juice, lemon zest, cornstarch, and salt until coated. Transfer the fruit to the crust, leaving behind excess liquid.
8. Arrange the lattice strips over the pie, trim excess dough, and crimp the edges.
9. Brush with egg wash and sprinkle with turbinado sugar.
10. Bake at 425°F for 25 minutes, then reduce heat to 350°F and continue baking 40 to 50 minutes until golden and bubbling. Cover loosely with foil if browning too quickly.
11. Cool the pie at room temperature for at least 4 hours before slicing.
Notes
Use ripe but firm peaches for the best texture and flavor.
Fresh strawberries work best; frozen fruit may become mushy and watery.
Cornstarch thickens the filling; flour can be substituted but requires slightly more.
Avoid pouring excess fruit juices into the crust to prevent a runny filling.
A metal pie pan is recommended for more even baking.
For accurate measurements, spoon flour into measuring cups or use a kitchen scale.
The pie tastes even better after resting overnight.
Serve with vanilla ice cream.
Store leftovers covered in the refrigerator for up to 5 days.
Pie dough can be refrigerated up to 5 days or frozen up to 3 months.
The baked pie can be frozen up to 3 months and thawed overnight in the refrigerator before serving.
- Prep Time: 3 hours
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 292
- Sugar: 17 g
- Sodium: 575 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.003 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg