There’s something magical about the combination of sun-ripened strawberries and juicy peaches, especially when they’re wrapped in a flaky, golden crust. This Brown Butter Strawberry Peach Pie is not just a dessert; it’s a slice of summer nostalgia! Whether you’re hosting a gathering or simply treating yourself, this pie is sure to leave a lasting impression. Plus, it’s surprisingly easy to whip up!

Why You’ll Love Brown Butter Strawberry Peach Pie

Fast
Easy
Giftable
Crowd-pleasing

Ingredients

1 ½ cups all-purpose flour – the base for our buttery crust.
½ cup unsalted butter – we will brown it for that nutty flavor.

½ cup granulated sugar – just the right amount for sweetness.
¼ teaspoon salt – a pinch to balance the flavors.

1 large egg – helps bind the crust together.
1 tablespoon ice water – keeps the dough nice and cold.
2 cups fresh strawberries, hulled and sliced – sweet and juicy!

2 cups fresh peaches, peeled and sliced – adds a lovely tartness.
¾ cup brown sugar – caramelizes beautifully with the fruit.
1 tablespoon cornstarch – thickens the filling.
1 teaspoon vanilla extract – enhances the flavors.
1 teaspoon lemon juice – brightens everything up!
1 teaspoon cinnamon – adds warmth and depth.
1 tablespoon butter, diced (for filling) – for extra richness.

1 egg (for egg wash) – gives a beautiful golden finish.
1 tablespoon milk (for egg wash) – makes the egg wash easier to brush.

How to Make Brown Butter Strawberry Peach Pie

Ready to dive into this delightful pie? Let’s get started!

Prepare the Pie Crust:
- In a saucepan over medium heat, melt ½ cup of unsalted butter until it turns golden brown and smells nutty, about 5-7 minutes. Keep an eye on it so it doesn’t burn!
- Remove from heat and let it cool slightly. In a mixing bowl, combine 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, and ¼ teaspoon of salt. Pour the brown butter into the dry ingredients.
- Add 1 large egg and 1 tablespoon of ice water. Mix until the dough comes together. If it’s too crumbly, add a little more ice water.
- Form the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Filling:
- In a large bowl, combine 2 cups of sliced strawberries and 2 cups of sliced peaches.
- Add ¾ cup of brown sugar, 1 tablespoon of cornstarch, 1 teaspoon of vanilla extract, 1 teaspoon of lemon juice, and 1 teaspoon of cinnamon. Toss everything together until the fruit is coated. Let it sit for about 15 minutes.
Assemble the Pie:
- Preheat the oven to 425°F (220°C).
- Roll out the chilled pie dough on a floured surface to fit a 9-inch pie pan. Place the rolled-out dough into the pie pan and trim any excess hanging over the edges.
- Pour the fruit filling into the pie crust and dot the top with 1 tablespoon of diced butter.
- Roll out the remaining dough for the top crust or create a lattice design. Place it over the filling and seal the edges.
- In a small bowl, whisk together 1 egg and 1 tablespoon of milk. Brush the egg wash over the top crust for a golden finish.
Bake the Pie:
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from the oven and let the pie cool for at least 30 minutes before serving.

Substitutions & Additions

If you want to get creative with your pie, here are a few suggestions:

Swap out strawberries and peaches for other fruits like blueberries or raspberries.

For a gluten-free version, use a gluten-free flour blend for the crust.
Add a sprinkle of nutmeg or ginger to the filling for a different flavor twist.

Tips for Success

To ensure your pie turns out perfectly, here are a few tips:

Be sure to chill your dough properly; this helps create a flaky crust.
If the filling seems too watery, add a bit more cornstarch.
Let the pie cool before slicing to help the filling set.

How to Store Brown Butter Strawberry Peach Pie

This pie can be stored in the refrigerator for up to 3 days. Just cover it with plastic wrap or foil to keep it fresh. You can also freeze it for up to 2 months. Just make sure to wrap it tightly to prevent freezer burn!

FAQs

Can I use frozen fruit? Yes, but be sure to thaw and drain any excess moisture before using.
Can I make the pie crust ahead of time? Absolutely! You can make the dough up to 2 days in advance and store it in the fridge.

This Brown Butter Strawberry Peach Pie is sure to become a favorite in your home. It’s the perfect blend of sweet and tart, with a buttery crust that holds it all together. For more delicious recipes, check out Creamy Lemon Chicken or Grandma’s Blackberry Cheesecake for treats you will love!

Don’t forget to follow our Pinterest account for more sweet ideas and baking inspiration!

Brown Butter Strawberry Peach Pie

There’s something magical about the combination of sun-ripened strawberries and juicy peaches, especially when they’re wrapped in a flaky, golden crust. This Brown Butter Strawberry Peach Pie is not just a dessert; it’s a slice of summer nostalgia! Whether you're hosting a gathering or simply treating yourself, this pie is sure to leave a lasting impression. Plus, it’s surprisingly easy to whip up!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Pie Crust

1.5 cups all-purpose flour the base for our buttery crust.
0.5 cup unsalted butter we will brown it for that nutty flavor.
0.5 cup granulated sugar just the right amount for sweetness.
0.25 teaspoon salt a pinch to balance the flavors.
1 large egg helps bind the crust together.
1 tablespoon ice water keeps the dough nice and cold.

For the Filling

2 cups fresh strawberries hulled and sliced
2 cups fresh peaches peeled and sliced
0.75 cup brown sugar caramelizes beautifully with the fruit.
1 tablespoon cornstarch thickens the filling.
1 teaspoon vanilla extract enhances the flavors.
1 teaspoon lemon juice brightens everything up!
1 teaspoon cinnamon adds warmth and depth.
1 tablespoon butter diced (for filling) for extra richness.
1 egg for egg wash gives a beautiful golden finish.
1 tablespoon milk for egg wash makes it easier to brush.

Equipment

Saucepan
Mixing Bowl
Pie Pan

Method

Step 1: In a saucepan over medium heat, melt ½ cup of unsalted butter until it turns golden brown and smells nutty, about 5-7 minutes. Keep an eye on it so it doesn’t burn! Remove from heat and let it cool slightly. In a mixing bowl, combine 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, and ¼ teaspoon of salt. Pour the brown butter into the dry ingredients. Add 1 large egg and 1 tablespoon of ice water. Mix until the dough comes together. If it's too crumbly, add a little more ice water. Form the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Step 2: In a large bowl, combine 2 cups of sliced strawberries and 2 cups of sliced peaches. Add ¾ cup of brown sugar, 1 tablespoon of cornstarch, 1 teaspoon of vanilla extract, 1 teaspoon of lemon juice, and 1 teaspoon of cinnamon. Toss everything together until the fruit is coated. Let it sit for about 15 minutes.
Step 3: Preheat the oven to 425°F (220°C). Roll out the chilled pie dough on a floured surface to fit a 9-inch pie pan. Place the rolled-out dough into the pie pan and trim any excess hanging over the edges. Pour the fruit filling into the pie crust and dot the top with 1 tablespoon of diced butter. Roll out the remaining dough for the top crust or create a lattice design. Place it over the filling and seal the edges. In a small bowl, whisk together 1 egg and 1 tablespoon of milk. Brush the egg wash over the top crust for a golden finish.
Step 4: Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the oven and let the pie cool for at least 30 minutes before serving.