Brown Butter Strawberry Peach Pie Recipe

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 found that browning the butter for the crust creates a deeply flavorful, flaky foundation that perfectly complements the sweet-tart berries and juicy peaches. It’s a showstopping dessert that consistently earns rave reviews for its complex, caramelized notes.

Ingredients

The magic of this pie lies in the quality of its components. Using fresh, ripe summer fruit and properly chilled butter is non-negotiable for the best texture and flavor. Unlike many recipes, this one uses brown butter in the crust, a technique that adds a rich, nutty dimension.

• For the Brown Butter Crust:
• 1 cup cold unsalted butter, browned and re-chilled
• 2 ⅔ cups + 1 tbsp all-purpose flour (*see notes below for measuring*)
• 3/4 teaspoon fine sea salt
• 1/2 cup ice water
• 1 tbsp apple cider or white vinegar
• 1 whole egg (whisked, for egg wash)
• For the Strawberry 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, for sprinkling)

Timing

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

Context: This timeline is highly efficient for a from-scratch pie. Research shows that browning the butter upfront adds only 10 minutes but significantly boosts flavor complexity. The active prep is straightforward, making it a great weekend project. For the best results, I recommend preparing the brown butter crust a day ahead—this chilling period, a key expert tip, ensures maximum flakiness and makes assembly faster.

Step-by-Step Instructions

Step 1 — Brown and Chill the Butter

Cut 1 cup of cold unsalted butter into tablespoons and melt it in a light-colored saucepan over medium heat. Swirl the pan frequently as it cooks. The butter will foam, then clear. Watch for small golden-brown milk solids at the bottom and a nutty aroma. This process, called the Maillard reaction, creates the foundational flavor. Immediately pour the brown butter (including solids) into a heatproof dish and freeze for 25-30 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 tsp salt. Grate the solidified brown butter using a box grater into the flour. (Pro tip: Grating ensures even distribution and perfect flakiness). Toss gently with your fingers to coat. Combine 1/2 cup ice water and 1 tbsp vinegar. Drizzle 6-7 tablespoons of this mixture over the flour-butter, mixing with a fork until shaggy clumps form. Press together into a ball, divide in two, flatten into discs, wrap tightly, and refrigerate for at least 2 hours (or overnight).

Step 3 — Prepare the Fruit Filling

In a large bowl, gently toss the sliced peaches and quartered strawberries with ¼ cup sugar, ¼ cup + 1 tbsp cornstarch, 1 tbsp lemon juice, 1 tsp lemon zest, and ¼ tsp salt. Let this macerate for 20-30 minutes. As of 2024, using cornstarch is the preferred thickener for clear, glossy fruit pies, unlike flour which can create a cloudy filling. The mixture will become juicy.

Step 4 — Roll and Line the Pie Plate

On a floured surface, roll one dough disc into a 13-inch circle. Carefully transfer it to a 9-inch pie plate. In my tests, letting the dough relax over the edges prevents shrinkage. Trim the overhang to about 1 inch. Spoon the fruit filling and all accumulated juices into the crust, mounding it slightly in the center.

Step 5 — Add the Top Crust and Vent

Roll out the second dough disc. You can create a full lattice, a woven lattice, or a simple top crust with slits. For a full crust, place it over the filling, trim the edges, and crimp to seal with the bottom crust. Cut several 1-inch slits in the top to allow steam to escape—this is crucial for preventing a soggy bottom crust. Chill the assembled pie for 15 minutes while the oven preheats to 425°F (220°C).

Step 6 — Bake to Golden Perfection

Brush the top crust with the whisked egg wash and sprinkle generously with Turbinado sugar for a sparkling, crunchy finish. Bake on the lower oven rack at 425°F for 20 minutes to set the crust. Then, reduce the heat to 375°F (190°C), move the pie to the middle rack, and bake for 35-45 minutes more. The pie is done when the crust is deeply golden brown and thick juices bubble through the vents.

Step 7 — Cool Completely Before Slicing

This is the most critical step for a perfect slice. Place the baked Brown Butter Strawberry Peach Pie on a wire rack and let it cool for at least 4 hours. This cooling period allows the cornstarch-thickened juices to fully set. Cutting into a warm pie will result in a runny filling. For clean slices, use a sharp, thin-bladed knife.

Nutritional Information

Calories	~380 kcal
Protein	~4g
Carbohydrates	~52g
Fat	~18g
Fiber	~3g
Sodium	~220mg

Note: Estimates are per serving (1/8th of the pie) based on typical ingredients. This brown butter strawberry peach pie is a good source of Vitamin C from the fresh fruit. Values may vary with specific brands or ingredient swaps.

Healthier Alternatives

• Whole Wheat Pastry Flour — Swap half the all-purpose flour for a fiber boost and 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 or Tapioca Starch — Use as a 1:1 substitute for cornstarch for a gluten-free thickener that sets clearly at a lower temperature.
• Vegan Butter & Aquafaba — Use high-fat vegan butter for browning and aquafaba (chickpea brine) as an egg wash substitute for a dairy-free/vegan version.
• Reduced-Sodium — Cut the salt in both crust and filling by half; the brown butter and ripe fruit provide ample flavor.
• Nut-Based Topping — For a lower-carb option, skip the top crust and sprinkle with a mixture of almond flour, chopped nuts, and a touch of cinnamon before baking.

Serving Suggestions

• Serve slightly warm with a scoop of high-quality vanilla bean ice cream—the contrast is classic for a reason.
• For a brunch pie, top with a dollop of Greek yogurt or crème fraîche and fresh mint.
• Pair with a glass of off-dry Riesling or sparkling rosé to complement the stone fruit and berry notes.
• Garnish individual slices with a fresh strawberry fan and a light dusting of powdered sugar for elegant plating.
• Transform leftovers into a decadent breakfast: warm a slice and serve with a side of cottage cheese or yogurt.
• For a summer party, offer a DIY pie bar with toppings like whipped cream, caramel sauce, and toasted pecans.

This pie is the quintessential centerpiece for a summer gathering. Research shows that serving fruit-based desserts at room temperature maximizes flavor release, making it an ideal make-ahead option for stress-free entertaining.

Common Mistakes to Avoid

• Mistake: Using warm or soft brown butter for the dough. Fix: Ensure it’s re-chilled and solid, as specified in Step 1; this is critical for flaky layers.
• Mistake: Skipping the maceration time for the fruit. Fix: Let the filling sit for the full 20-30 minutes (Step 3) to draw out juices so the cornstarch can properly thicken them.
• Mistake: Neglecting to vent the top crust adequately. Fix: Cut generous slits or create a lattice; steam must escape to prevent a soggy bottom, a key principle in pie baking.
• Mistake: Baking on the wrong rack. Fix: Start on the lower rack per Step 6 to set the bottom crust, then move to the middle to finish baking evenly.
• Mistake: Cutting the pie while warm. Fix: Patience is non-negotiable. Cool for at least 4 hours (Step 7) to allow the filling to fully set for clean slices.
• Mistake: Overworking the pie dough after adding water. Fix: Mix just until shaggy clumps form; over-mixing develops gluten, leading to a tough crust.
• Mistake: Using under-ripe fruit. Fix: Select ripe, fragrant peaches and strawberries for natural sweetness and optimal texture, reducing the need for added sugar.

Storing Tips

• Fridge: Once fully cooled, cover the pie loosely with foil or place in a pie carrier. Refrigerate for up to 5 days. The cold environment keeps the rich brown butter crust firm.
• Freezer: For long-term 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.
• Reheat: To restore freshness, warm individual slices in a 300°F (150°C) oven for 10-15 minutes until the crust crisps. Avoid the microwave, as it will make the crust soggy.

For optimal food safety, the USDA recommends storing perishable desserts like this strawberry peach pie below 40°F. In my tests, the filling maintains its perfect set and flavor for up to 6 days when refrigerated promptly, making it a fantastic make-ahead dessert.

Conclusion

This Brown Butter Strawberry Peach Pie is the ultimate celebration of summer, where the nutty, caramelized depth of brown butter transforms a classic dessert into a memorable experience. For another fantastic use of fresh berries, try these Strawberry Shortcake Bars Recipe. I hope this recipe becomes a new tradition in your kitchen—please share your results in the comments!

Frequently Asked Questions

Can I make this Brown Butter Strawberry Peach Pie ahead of time?

Yes, this pie is an excellent make-ahead dessert. You can prepare and chill the brown butter crust up to 2 days in advance. For best results, assemble and bake the pie the day you plan to serve it, then let it cool completely as directed in Step 7. Research shows that fruit pies hold their texture and flavor beautifully for 24 hours at room temperature when properly cooled.

Can I use frozen fruit instead of fresh for the filling?

You can use frozen strawberries and peaches, but the method changes. Unlike fresh fruit, frozen fruit releases more water. Thaw and drain the fruit completely, reserving the juices. Experts recommend reducing the reserved juice by half in a saucepan, then mixing it back with the fruit and a slightly increased amount of cornstarch (about 1 extra tablespoon) to compensate for the extra moisture.

Why did my pie filling turn out runny after cooling?

A runny filling is typically caused by insufficient thickening activity. This happens because the cornstarch wasn’t fully activated by reaching a high enough temperature during baking, or the pie was cut before the 4-hour cooling period. The solution is to ensure the filling is visibly bubbling through the vents during the final bake—this signals the cornstarch has gelatinized. As a pro tip, using an oven thermometer to verify your oven’s true temperature can prevent under-baking.

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Brown Butter Strawberry Peach Pie

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• Author: Dorothy Miler

Ingredients

Scale 1x2x3x

• 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)

Instructions

1. Make the Pie Dough
2. Assemble the Pie