Go Back
Unforgettable Brown Butter Strawberry Peach Pie Recipe

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 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

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!