Brown Butter Strawberry Peach Pie Recipe

As a professional food blogger, I’ve perfected a Peach Strawberry Pie that nests fresh peaches and strawberries in a brown butter crust, and I reveal the single counterintuitive step that makes it stand out.

I can’t stop thinking about this Brown Butter Strawberry Peach Pie. I browned unsalted butter for the crust and that nutty smell just took over my kitchen, made me forget about everything else.

Then I fold in peeled, sliced ripe peaches and the filling goes bright and unexpected, like summer turned up loud. It’s messy, not perfect, and that’s why I love it, there are little pockets of jammy fruit and the browned butter gives a soft caramel whisper that keeps pulling you back.

This is my take on Peach Strawberry Pie, the kind that makes you sneak a fork before anyone’s looking.

Ingredients

Ingredient Quantities

• 2 1/2 cups (310 g) all purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon fine salt
• 1 cup (226 g, 2 sticks) unsalted butter, browned, cooled and chilled until firm
• 6 to 8 tablespoons ice water, more if needed
• 1 large egg yolk (optional, for a richer crust)
• 4 cups peeled, sliced ripe peaches (about 4 to 5 medium)
• 2 cups hulled and halved strawberries (about 8 oz)
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3 tablespoons cornstarch (or instant tapioca if you prefer)
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 2 tablespoons unsalted butter, cut into small pieces (to dot the filling)
• 1 large egg, beaten with 1 tablespoon water for egg wash
• 1 tablespoon coarse or turbinado sugar for sprinkling

How to Make this

1. Brown the butter: melt 1 cup (226 g) butter in a light colored skillet over medium heat, swirling until it smells nutty and brown bits form, about 6 to 8 minutes; pour into a shallow dish, cool to room temp, then chill in the fridge until firm.

2. Make the crust: whisk 2 1/2 cups flour, 1 tablespoon granulated sugar and 1 teaspoon salt in a bowl or food processor. Cut the chilled brown butter into small chunks and work it into the flour until pieces are pea sized, either with the processor or a pastry cutter. If using, add 1 large egg yolk now for a richer crust.

3. Bring the dough together: sprinkle 6 to 8 tablespoons ice water over the flour mixture, a tablespoon at a time, and mix until it just comes together. Don’t overwork it. Divide into two disks, wrap, and chill at least 1 hour or up to 2 days.

4. Prep the filling: in a large bowl toss 4 cups peeled sliced peaches and 2 cups hulled halved strawberries with 1 cup granulated sugar, 1/4 cup packed light brown sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla, 1/2 teaspoon cinnamon and 1/4 teaspoon salt. Let sit 10 minutes to macerate; if fruit is super juicy add an extra tablespoon cornstarch.

5. Roll and assemble bottom crust: on a lightly floured surface roll one dough disk to a 12 inch circle and transfer to a 9 inch pie dish, easing it in without stretching. Trim edges leaving about 1/2 inch overhang.

6. Fill and dot: pour the fruit mixture into the crust and dot with 2 tablespoons unsalted butter cut into small pieces.

7. Top crust and finish: roll the second dough disk and either place as a full top or cut into strips for a lattice. Trim and crimp edges to seal, fold and flute the rim. Cut a few vents if using a full top. Brush the crust with the beaten large egg plus 1 tablespoon water, then sprinkle 1 tablespoon coarse or turbinado sugar over the top.

8. Chill and preheat: chill the assembled pie 20 to 30 minutes before baking, and preheat the oven to 425°F. Place the pie on a baking sheet to catch drips.

9. Bake: bake at 425°F for 20 minutes, then reduce oven to 375°F and bake another 30 to 40 minutes until the crust is deep golden and the filling is bubbling thickly. If edges brown too fast, tent them with foil.

10. Cool and serve: let the pie cool at least 2 hours so the filling sets, slice and serve with a scoop of vanilla ice cream. Any leftover juices can be thickened on the stove and spooned over warm slices.

Equipment Needed

1. Light colored skillet — for browning the butter so you can see the color change
2. Shallow dish or small baking dish — to cool and chill the browned butter
3. Set of mixing bowls (large + medium) — one for the filling, one for the crust
4. Food processor or pastry cutter — to cut the chilled brown butter into the flour
5. Measuring cups, measuring spoons and kitchen scale — for accurate flour, sugar and butter amounts
6. Rolling pin and pastry mat or lightly floured surface — to roll each dough disk to size
7. 9-inch pie dish and a rimmed baking sheet — pie dish to bake in, sheet to catch any drips
8. Pastry brush, sharp knife and cutting board — egg wash, vents, trim dough, peel and slice fruit

FAQ

Brown Butter Strawberry Peach Pie Recipe Substitutions and Variations

• All purpose flour: swap in pastry flour 1:1 for a softer, more tender crust. If you want whole wheat, only replace up to half the AP flour and add 1 to 2 tbsp extra ice water, the crust will be nuttier and a little denser.
• Browned unsalted butter: if you dont want to brown butter, use very cold unsalted butter 1:1. For extra flakiness try half butter / half vegetable shortening 1:1 by weight, but you will lose some buttery flavor.
• Cornstarch: use arrowroot 1:1 (clear finish, cooks at slightly lower temp), or instant tapioca 1:1 for a more jammy filling. If you only have all purpose flour, use about 2 times the cornstarch amount (so ~6 tbsp flour for 3 tbsp cornstarch) and cook a bit longer.
• Granulated / light brown sugar: swap granulated for coconut sugar 1:1 for a deeper, caramel note, or use maple syrup or honey in place of part of the granulated sugar (use ~3/4 cup syrup per 1 cup sugar and reduce other liquids slightly), just remember syrups make the filling wetter.

Pro Tips

– Chill that browned butter until it’s rock solid, then shave or grate it into the flour instead of trying to cut big chunks. If it starts to soften while you work, pop the bowl in the freezer for 5 to 10 minutes — it saves you from overworking the dough and a tough crust.

– If your peaches are super juicy, trap the extra liquid early: toss the fruit and let it sit, then pour off some juices into a small pan and simmer them down to a syrup to spoon over slices later. Also instant tapioca works wonders for a glossy, not-gummy filling, so use that if you hate the loose-soup look.

– To avoid a soggy bottom, sprinkle a thin layer of ground almonds, fine breadcrumbs or crushed graham crackers on the raw crust before adding fruit, or even par-bake the bottom for a few minutes if you’re worried. Freezing the assembled pie for 15 to 30 minutes before it hits the oven also helps the crust hold its shape and keeps butter bits from melting out too fast.

– Watch the edges and the bubble action, not just the clock. If the rim browns too quick tent it with foil, and don’t rush cutting it — letting the pie cool several hours or overnight makes slices neater and the flavor better, trust me it’s worth the wait.