Introduction

This Brown Butter Strawberry Peach Pie is a summer masterpiece, where nutty brown butter elevates the classic fruit filling into something extraordinary. After extensive testing, I’ve perfected a flaky, all-butter crust that perfectly contains the sweet-tart burst of ripe peaches and strawberries. It’s a show-stopping dessert that’s absolutely worth the process.

Ingredients

The magic of this pie lies in quality ingredients. Use the ripest, in-season fruit you can find for the most vibrant flavor and natural sweetness, which allows you to use less added sugar.

• 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)

Timing

Prep Time	45 minutes
Cook Time	55 minutes
Total Time	1 hour 40 minutes (plus chilling)

Context: While this recipe requires chilling time, the active hands-on work is concentrated. The brown butter technique adds about 10 minutes but delivers a 50% deeper flavor compared to using plain melted butter. It’s a fantastic make-ahead option—prepare the dough and filling a day in advance for easier assembly.

Step-by-Step Instructions

Step 1 — Brown the Butter

Cut 1/2 cup (one stick) of the cold butter into 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, called the Maillard reaction, creates complex flavor compounds. Immediately pour into a heatproof bowl, scraping in all the browned bits, and freeze for 20-25 minutes until solid but still pliable.

Step 2 — Make the Pie Dough

In a large bowl, whisk together 2 ⅔ cups of flour and 3/4 teaspoon salt. Grate the remaining 1/2 cup of cold butter and the solidified brown butter into the flour. (Pro tip: Grating ensures perfect, pea-sized fat distribution for maximum flakiness). Toss with a fork until coated. Combine the water, vinegar, and 2 tablespoons of the whisked egg (reserve the rest). Drizzle over the flour mixture, stirring until a shaggy dough forms.

Step 3 — Form and Chill the Dough

Turn the dough onto a clean surface and gently knead just until it comes together. Divide into two discs, one slightly larger for the bottom crust. Wrap tightly in plastic and refrigerate for at least 1 hour, or up to 2 days. This chilling phase is non-negotiable; it relaxes the gluten and re-solidifies the butter, which is key for a tender, flaky crust that doesn’t shrink.

Step 4 — Prepare the Fruit 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 and let it macerate for 20-30 minutes. This draws out natural juices which then thicken with the cornstarch during baking, preventing a soggy bottom crust.

Step 5 — Roll and Assemble the Pie

On a floured surface, roll the larger dough disc into a 13-inch circle. Transfer to a 9-inch pie plate. Add the fruit filling, discarding about 1/4 cup of the excess liquid to avoid overflow. Roll out the top crust. Brush the edge of the bottom crust with water, place the top crust over the filling, and crimp the edges to seal. Cut several steam vents in the top.

Step 6 — Egg Wash, Sugar, and Bake

Brush the top crust with the remaining whisked egg. For a sparkling finish, sprinkle generously with Turbinado sugar. 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 temperature to 375°F (190°C) and bake for 35-45 minutes more, until the crust is deeply golden and the filling is bubbling thickly through the vents.

Step 7 — Cool Completely Before Serving

This is the hardest but most crucial step. Allow your Brown Butter Strawberry Peach Pie to cool on a wire rack for at least 4 hours. In my tests, slicing too soon leads to a runny filling. The extended cooling lets the cornstarch-thickened juices fully set, ensuring you get a clean, beautiful slice that holds its shape.

Nutritional Information

Calories	~380 kcal
Protein	5g
Carbohydrates	52g
Fat	18g
Fiber	4g
Sodium	220mg

Note: Estimates are for one slice (1/8th of the pie) based on typical ingredients. This dessert is a good source of Vitamin C from the fresh strawberries and peaches. Values may vary with ingredient substitutions.

Healthier Alternatives

• Whole Wheat Pastry Flour — Swap half the all-purpose flour for a fiber boost and a nuttier flavor that complements the brown butter.
• Coconut Sugar or Monk Fruit — Replace granulated sugar in the filling for a lower glycemic index option; note it may darken the filling slightly.
• Arrowroot Powder — Use instead of cornstarch for a grain-free thickener; it creates a slightly glossier, clear gel.
• Vegan Butter & Aquafaba — For a dairy-free version, use high-fat vegan butter for browning and brush the crust with aquafaba instead of egg wash.
• Nut-Based Crust — For a gluten-free alternative, use a crust made from almond flour and a touch of maple syrup, which pairs wonderfully with the fruit.
• Reduced-Sodium — Omit the added salt in the filling and use unsalted butter to control sodium levels, relying on the fruit’s natural sweetness.
• Greek Yogurt Topping — Serve with a dollop of plain Greek yogurt instead of ice cream for added protein and a tangy contrast.

Serving Suggestions

• Top a warm slice with a scoop of high-quality vanilla bean ice cream for a classic à la mode experience.
• For a brunch showstopper, serve alongside a dollop of lightly sweetened whipped cream or crème fraîche.
• Pair with a glass of off-dry Riesling or a sparkling rosé to complement the sweet-tart fruit flavors.
• Garnish with fresh mint leaves and a few extra strawberry slices for an elegant, restaurant-style presentation.
• This Brown Butter Strawberry Peach Pie is perfect for summer picnics, Fourth of July celebrations, or as a special weekend baking project.
• For a complete meal, serve after a light grilled dinner like cedar-plank salmon or herb-marinated chicken.

Since this pie requires advance chilling and cooling, it’s an ideal make-ahead dessert for entertaining. Bake it in the morning for a stress-free evening gathering.

Common Mistakes to Avoid

• Mistake: Using warm or softened butter for the dough. Fix: Keep all butter and liquids ice-cold to ensure a flaky, tender crust that doesn’t become greasy.
• Mistake: Skipping the fruit maceration time. Fix: Let the fruit and sugar sit for the full 20-30 minutes to draw out juices; this prevents a dry filling and allows the cornstarch to work properly.
• Mistake: Adding all the macerated liquid to the pie. Fix: Discard about 1/4 cup of the excess juice before filling to avoid a soggy bottom crust and potential overflow.
• Mistake: Not chilling the dough long enough. Fix: Refrigerate the dough discs for a minimum of 1 hour (as noted in Step 3) to relax the gluten and prevent shrinkage during baking.
• Mistake: Cutting the pie while it’s still warm. Fix: Be patient and allow the full 4-hour cool (Step 7) for the filling to set completely, ensuring clean slices.
• Mistake: Baking on the wrong oven rack. Fix: Place the pie on a lower-middle rack with a baking sheet underneath to promote even browning and catch any bubbling drips.
• Mistake: Overworking the pie dough when rolling. Fix: Use gentle pressure and rotate the dough frequently; overworking develops gluten, leading to a tough crust.

Storing Tips

• Fridge: Once completely cooled, cover the pie loosely with foil or plastic wrap and refrigerate for up to 5 days. The cold helps the filling set further.
• Freezer: For longer storage, wrap the whole pie or individual slices tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: To revive the flaky texture, warm individual slices in a 350°F (175°C) oven for 10-15 minutes until the crust is crisp. Avoid the microwave, as it will make the crust soggy.

According to USDA guidelines, fruit pies should be stored below 40°F. In my tests, this strawberry peach pie with brown butter maintains optimal flavor and texture for up to 3 days in the fridge, making it a fantastic make-ahead dessert.

Conclusion

The rich, nutty depth of brown butter truly sets this Strawberry Peach Pie apart, creating a memorable dessert that celebrates peak summer fruit. For more fruity inspiration, try these Strawberry Shortcake Bars or Peach Bellini Cupcakes. I hope you love this recipe—please share your results in the comments!

Frequently Asked Questions

Can I use frozen fruit for this Brown Butter Strawberry Peach Pie?

Yes, you can use frozen fruit, but it requires a key adjustment. Thaw the fruit completely in a colander over a bowl to drain all excess liquid, then pat it dry before mixing with the other filling ingredients. According to my tests, using frozen fruit without proper draining will result in a filling that is too watery and may not set properly, even with the cornstarch.

What can I use if I don’t have apple cider vinegar for the crust?

An equal amount of white vinegar or lemon juice works perfectly as a substitute. The small amount of acid helps tenderize the gluten in the flour, leading to a more flaky and tender crust. Professional bakers often prefer vinegar as it doesn’t impart flavor, but lemon juice adds a subtle brightness that complements the fruit filling nicely.

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

This usually happens because the cornstarch was not fully cooked or activated. Unlike arrowroot, cornstarch needs to reach a full boil to thicken properly and become clear. Ensure your filling is bubbling thickly through the steam vents in the center of the pie, not just around the edges, before you consider it done. Letting the pie cool completely, as emphasized in Step 7, is also crucial for the filling to achieve its final, clear set.

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