Cozy Brown Butter Strawberry Peach Pie
Ah, the delightful combination of summer’s finest fruits nestled in a flaky pie crust, enhanced by the nutty aroma of brown butter! There’s something deeply comforting about the ritual of baking a pie, especially when the home is filled with the sweet fragrances of fresh strawberries and peaches. It reminds me of warm afternoons spent in my grandmother’s kitchen, where laughter mingled with the sizzling sounds from the oven. Each slice of pie that emerged held a story—a heartfelt moment captured in a buttery, flaky crust that brought us together around the table.
This Brown Butter Strawberry Peach Pie is perfect for a sunny weekend gathering or an effortless dessert to impress guests. It strikes just the right balance between indulgence and homeliness. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Easy to Make: With straightforward steps, this pie is accessible for bakers of all skill levels.
- Flavorful Combination: The blend of sweet strawberries and juicy peaches creates a refreshing summer dessert.
- Brown Butter Magic: The deep, nutty flavor of brown butter elevates the whole dish, making it impossibly delicious.
- Perfect for Gatherings: A crowd-pleaser that can feed a family or a group of friends, making it great for potlucks or BBQs.
- Customize to Your Liking: You can switch up the fruits or add spices to suit your taste—they pair beautifully with vanilla ice cream!
Ingredients You’ll Need for Brown Butter Strawberry Peach Pie
- 1 cup cold unsalted butter
- 2 ⅓ cups + 1 tbsp all-purpose flour
- 3/4 teaspoon fine sea salt
- 1/2 cup water
- 1 tbsp apple cider or white vinegar
- 1 whole egg (whisked, for brushing)
- 3 cups fresh sliced peaches
- 3 cups fresh strawberries (hulled and quartered)
- ¼ cup granulated sugar
- ¼ cup + 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ¼ tsp fine sea salt
- 2-3 tbsp Turbinado sugar (optional for a sweet crunch)
How to Make Brown Butter Strawberry Peach Pie
Brown the Butter: In a medium saucepan over medium heat, melt the cold unsalted butter until it turns golden brown and develops a nutty aroma. Allow it to cool slightly.
Mix Dry Ingredients: In a large bowl, whisk together the flour and 3/4 teaspoon fine sea salt.
Combine: Pour the cooled brown butter into the flour mixture, then add the chilled water and vinegar. Stir until a shaggy dough forms.
Chill: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm it up.
Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare Filling: In a bowl, combine the sliced peaches, strawberries, sugar, cornstarch, lemon juice, lemon zest, and fine sea salt. Stir until well mixed.
Roll Out Dough: On a lightly floured surface, roll out 2/3 of the dough to fit your pie dish. Place it gently in the dish and trim any excess.
Fill: Pour the fruity filling into the prepared crust, spreading it evenly.
Top: Roll out the remaining dough and either place it over the filling, cutting slits for steam, or create a beautiful lattice top. Brush with the whisked egg and sprinkle with Turbinado sugar if desired.
Bake: Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Cool: Remove the pie from the oven and allow it to cool for at least 1 hour before serving, giving the filling a chance to set.
Delicious Variations to Try
- Berry Medley: Swap out some of the peaches and strawberries with blueberries or raspberries for a vibrant twist.
- Spiced Up Filling: Add a pinch of cinnamon or nutmeg to the fruit mixture for an aromatic flair.
- Coconut Cream: Top your pie with a light coconut whipped cream for a tropical delight!
- Lemon Zest Crust: Incorporate lemon zest into your dough for a refreshing citrusy hint that complements the fruit filling beautifully.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: You can prepare the crust a day ahead and store it in the refrigerator. Just roll it out and assemble the pie when you’re ready!
- Freezing Tips: This pie freezes wonderfully! Just wrap it tightly and store for up to 2 months—perfect for impromptu gatherings.
- Slicing Perfection: Use a serrated knife for clean slices. Warming the knife slightly can also help!
- Storage Suggestions: Once baked, keep any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information per Serving
- Serving Size: 1 slice
- Calories: 350
- Carbohydrates: 50g
- Sugar: 15g
- Fat: 15g
- Protein: 3g
- Sodium: 200mg
Frequently Asked Questions
Can I make this ahead?
Yes! You can prepare the crust a day in advance. Just fill and bake when you’re ready.
Can I use different ingredients?
Absolutely! Feel free to swap in your favorite fruits based on what’s in season.
How do I store leftovers?
Store any leftover pie in an airtight container in the fridge for up to 3 days.
How long does it last?
The pie is best enjoyed within the first few days, but if stored properly, it can last up to 3 days in the fridge.
A Cozy Closing Note
There’s nothing quite like the warmth of sharing a slice of Brown Butter Strawberry Peach Pie with loved ones—each bite unfolds layers of sweetness and nostalgia that make it a treasured delight. Whether you’re serving it at a sunny picnic or enjoying a quiet evening at home, this pie will surely bring joy to your table. Save this Brown Butter Strawberry Peach Pie to your dessert board so it’s ready when you need a cozy treat!
Cozy Brown Butter Strawberry Peach Pie
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful pie combining summer’s finest fruits with the nutty aroma of brown butter, perfect for gatherings.
Ingredients
- 1 cup cold unsalted butter
- 2 ⅓ cups + 1 tbsp all-purpose flour
- 3/4 teaspoon fine sea salt
- 1/2 cup water
- 1 tbsp apple cider or white vinegar
- 1 whole egg (whisked, for brushing)
- 3 cups fresh sliced peaches
- 3 cups fresh strawberries (hulled and quartered)
- ¼ cup granulated sugar
- ¼ cup + 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ¼ tsp fine sea salt
- 2–3 tbsp Turbinado sugar (optional for a sweet crunch)
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the cold unsalted butter until it turns golden brown and develops a nutty aroma. Allow it to cool slightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour and 3/4 teaspoon fine sea salt.
- Combine: Pour the cooled brown butter into the flour mixture, then add the chilled water and vinegar. Stir until a shaggy dough forms.
- Chill: Wrap the dough in plastic wrap and refrigerate for at least 60 minutes to firm it up.
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Filling: In a bowl, combine the sliced peaches, strawberries, sugar, cornstarch, lemon juice, lemon zest, and fine sea salt. Stir until well mixed.
- Roll Out Dough: On a lightly floured surface, roll out 2/3 of the dough to fit your pie dish. Place it gently in the dish and trim any excess.
- Fill: Pour the fruity filling into the prepared crust, spreading it evenly.
- Top: Roll out the remaining dough and either place it over the filling, cutting slits for steam, or create a beautiful lattice top. Brush with the whisked egg and sprinkle with Turbinado sugar if desired.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool: Remove the pie from the oven and allow it to cool for at least 60 minutes before serving, giving the filling a chance to set.
Notes
This pie is great for gatherings and allows for customization with different fruits or spices.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
