Brown Butter Strawberry Peach

This brown butter strawberry peach pie combines the nutty richness of browned butter with the vibrant sweetness of summer fruits. The buttery, flaky crust encases a perfect balance of juicy peaches and tart strawberries for a dessert that's both elegant and comforting.

I first made this pie for a summer potluck and watched as guests returned for seconds and thirds. The browned butter element transforms what could be an ordinary fruit pie into something truly memorable with minimal extra effort.

Ingredients

• Cold unsalted butter: The star ingredient that gets browned to develop a nutty depth. Use high quality butter for best results.
• All purpose flour: Creates the perfect structure for a flaky crust. Measure carefully by spooning into measuring cups and leveling off.
• Fine sea salt: Enhances all the flavors in both crust and filling. Don't substitute table salt which can taste metallic.
• Apple cider or white vinegar: Creates tender flaky layers by preventing gluten development.
• Fresh peaches: Choose ripe but firm peaches that yield slightly to pressure. Avoid overly soft fruits.
• Fresh strawberries: Select bright red berries without white shoulders for the best natural sweetness.
• Cornstarch: Essential for thickening the juicy filling. Don't reduce the amount or you'll have a soggy pie.
• Lemon juice and zest: Brightens the filling and balances the sweetness with natural acidity.
• Turbinado sugar: Optional but highly recommended for a delightful crunch on top of the lattice.

Step-by-Step Instructions

Brown the butter:

Place butter in a stainless steel pan over medium heat. Cook for 10–12 minutes until milk solids turn golden brown and butter smells nutty and fragrant. You'll notice it foaming up before settling down as the water evaporates. The key is to watch it carefully as it can go from perfectly browned to burnt very quickly. Once browned, immediately remove from heat.

Freeze the browned butter:

Line a shallow bowl with parchment paper and pour in browned butter, making sure to scrape all the flavorful brown bits from the pan. Place in freezer until completely solid, about one hour. This step is crucial for maintaining the proper temperature for a flaky crust.

Prepare the pie dough:

Cut frozen brown butter into small cubes and return to freezer. In a stand mixer bowl, combine flour and salt. Add frozen butter cubes and mix on low speed until mixture resembles coarse sand with pea-sized butter pieces remaining, about 3 minutes. The visible butter pieces are what create flaky layers.

Add ice water:

Combine water and vinegar in a cup with ice. With mixer running on low, add ice water mixture tablespoon by tablespoon until dough just comes together and begins clumping around paddle. It should feel moist but not sticky. Avoid overworking the dough which develops too much gluten.

Chill the dough:

Divide dough into two equal portions, about 335 grams each. Wrap in plastic and shape into flat discs. Refrigerate for at least one hour. This resting period allows the gluten to relax and the moisture to distribute evenly.

Roll the bottom crust:

Place one disc on a lightly floured surface. Roll from center outward, rotating dough frequently to maintain even thickness and prevent sticking. Roll to approximately 12 inches in diameter and 1/8 inch thickness. Transfer to a 9-inch metal pie pan and refrigerate while preparing lattice top.

Create lattice strips:

Roll second disc to same thickness. Cut into 1-inch strips for lattice. Transfer strips to parchment-lined baking sheet and refrigerate while preparing filling. Keeping everything cold is vital for a perfectly flaky crust.

Prepare fruit filling:

Combine sliced peaches, quartered strawberries, sugar, cornstarch, lemon juice, lemon zest, and salt in a large bowl. Mix gently but thoroughly to ensure even distribution of cornstarch. Pour filling into chilled pie shell, leaving excess liquid behind.

Weave the lattice:

Arrange vertical strips across the pie. Fold back alternate strips halfway, place a horizontal strip across, then return vertical strips. Continue pattern, weaving horizontal strips between vertical ones until lattice is complete. Trim excess dough and tuck edges under bottom crust.

Finish and bake:

Crimp edges decoratively. Brush lattice with egg wash and sprinkle with turbinado sugar. Place pie on rimmed baking sheet. Bake at 425°F for 25 minutes, then reduce temperature to 350°F without opening oven and continue baking 40–50 minutes until deeply golden and filling bubbles. Cover with foil if crust browns too quickly.

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The browned butter is truly what sets this pie apart from others. I discovered this technique years ago and have never gone back to regular pie crust. The rich, nutty notes complement the sweet fruits perfectly, and guests always ask what the secret ingredient is. My daughter now requests this pie instead of cake for her birthday every summer.

The Perfect Fruit Selection

Choosing the right fruit makes all the difference in this pie. Peaches should be ripe but still firm enough to hold their shape when sliced and baked. If they're too soft, they'll turn to mush and release too much liquid. When selecting strawberries, look for deeply red berries with a sweet fragrance. Avoid berries with white shoulders or hollow centers as they lack flavor. If peaches aren't quite ripe, place them in a paper bag at room temperature for 1–2 days to speed up ripening.

Make-Ahead Options

This pie actually benefits from being made ahead of time. The flavors meld together beautifully as it sits, and allowing it to cool completely helps the filling set properly. You can make the pie dough up to 3 days in advance and keep it refrigerated, or freeze it for up to 3 months. The assembled pie can be frozen unbaked for up to 3 months. When ready to bake, don't thaw first just add about 20–25 minutes to the baking time, starting with a cold oven.

Serving Suggestions

While this pie is absolutely delicious on its own, pairing it with the right accompaniments elevates it to restaurant quality. A scoop of vanilla bean ice cream creates a hot and cold contrast that's irresistible. For something lighter, try freshly whipped cream with just a touch of vanilla. For a twist, consider serving with a small drizzle of aged balsamic vinegar, which pairs surprisingly well with the strawberries and cuts through the sweetness.

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For an unforgettable dessert experience, let the pie shine as the centerpiece of your meal!

Frequently Asked Questions

→ Why brown the butter for pie crust?

Browning the butter adds a deep, nutty flavor to the pie crust that perfectly complements the sweet-tart fruit filling. The process removes water content from the butter, which also contributes to a flakier finished crust.

→ Why discard the excess liquid from the fruit filling?

Discarding excess liquid prevents a soggy bottom crust and ensures the filling will properly set. The cornstarch needs to reach a certain temperature to activate its thickening properties, which is hindered by too much liquid.

→ Can I use frozen fruit instead of fresh?

While fresh fruit is recommended for optimal texture and flavor, frozen can be substituted. If using frozen fruit, thaw completely and drain well before mixing with other filling ingredients, and you may need to increase the cornstarch slightly to account for extra moisture.

→ Why does the pie need to cool for 4 hours?

The cooling period allows the filling to properly set and thicken. If cut too soon, the filling will be runny and the slices won't hold their shape. This waiting period also allows the flavors to fully develop.

→ What's the purpose of adding vinegar to pie dough?

Vinegar inhibits gluten formation, which results in a more tender crust. It also helps preserve the dough's color and extends its refrigerator life. The small amount used doesn't affect the flavor of the final crust.

→ How do I prevent a soggy bottom crust?

Use a metal pie pan which conducts heat better than glass or ceramic. Baking on a preheated baking sheet also helps. Additionally, starting at a high temperature (425°F) helps set the bottom crust before reducing to finish baking the pie.