Brown Butter Strawberry Peach Pie (Print Version)
# Ingredients:
→ Brown Butter Pie Crust
01 -
1 cup cold unsalted butter
02 -
2 ⅔ cups + 1 tbsp all-purpose flour
03 -
3/4 teaspoon fine sea salt
04 -
1/2 cup water
05 -
1 tbsp apple cider or white vinegar
06 -
1 whole egg, whisked
→ Strawberry and Peach Filling
07 -
3 cups fresh sliced peaches
08 -
3 cups fresh strawberries, hulled and quartered
09 -
¼ cup granulated sugar
10 -
¼ cup + 1 tbsp cornstarch
11 -
1 tbsp lemon juice
12 -
1 tsp lemon zest
13 -
¼ tsp fine sea salt
14 -
2-3 tbsp Turbinado sugar (optional)
# Instructions:
01 -
Line a shallow bowl with parchment paper and set aside.
02 -
In a stainless steel pan, cook the butter over medium heat for 10-12 minutes, or until there are medium brown butter solids and the butter smells nutty. You should have about 185g or just under 1 cup of browned butter. Scrape the butter into the prepared bowl and chill in the freezer until firm, about 1 hour.
03 -
Once completely frozen, remove the parchment paper and cut the butter into cubes. Place it back in the freezer until ready to use.
04 -
In a stand mixing bowl, combine the flour and salt. Then add the cubed browned butter. Mix on low speed until small, pea-sized pieces remain, and it resembles coarse sand, about 3 minutes.
05 -
Measure out the water and vinegar into a cup, then add ice. Stir to melt some of the ice and chill the water.
06 -
With the mixer running on low, drizzle the ice water into the bowl by the tablespoon. You will need about 10-15 tablespoons of water. When the dough starts to clump around the paddle, stop mixing. It should feel moist and soft, but not sticky.
07 -
Divide the dough into two rounds. Wrap each one in plastic wrap and roll them into flat round discs. Each disc should weigh about 335 grams. Chill in the fridge for at least 1 hour.
08 -
Preheat the oven to 218°C (425°F).
09 -
Take one disc of dough from the fridge and place it on a lightly floured surface. Lightly dust the top of the dough and your rolling pin with flour. Roll from the center outward in all directions, turning the dough as you go to prevent sticking. Roll into a circle about ⅛ inch thick and 12 inches in diameter.
10 -
Roll the dough up onto your rolling pin and transfer it to a 9-inch metal pie pan. Handle gently to prevent tearing. Chill in the fridge while you roll out the second disc.
11 -
Roll the second disc in the same way, to an ⅛ inch thick round. Cut out 1-inch strips and transfer them to a parchment-lined baking tray. Chill the lattice in the fridge while you make the filling.
12 -
In a large bowl, combine the strawberries, peaches, sugar, lemon juice, lemon zest, cornstarch, and salt. Pour the filling into the pie dish, leaving all of the excess liquid in the bowl. Discard the extra liquid.
13 -
Arrange the vertical strips on top of the filling. Pull back every other strip to the middle of the pie. Lay one strip down horizontally, then bring the vertical strips back down. Repeat this pattern until the entire lattice is complete.
14 -
Trim the excess dough to the very edge of the pie dish, tucking the bottom crust over the lattice pieces. Crimp the edges with your knuckles.
15 -
Brush the top crust with the egg wash. Sprinkle with turbinado sugar.
16 -
Place the pie on a rimmed baking sheet. Bake for 25 minutes. Without opening the oven, decrease the heat to 180°C (350°F) and continue baking for another 40-50 minutes. Cover the top with foil if the crust starts to get too brown.
17 -
Let the pie cool on a wire rack for at least 4 hours at room temperature before serving. This allows the filling to thicken up and makes it easier to cut. Serve with ice cream.
# Notes:
01 -
Be sure to measure flour correctly by spooning into measuring cups and leveling off
02 -
Chilling the dough thoroughly between steps ensures a flaky crust
03 -
Discard excess fruit liquid to prevent a soggy bottom crust