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Brown Butter Strawberry Peach Pie Recipe

Brown Butter Strawberry Peach Pie Recipe
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★★★★★

4.9 from 19 reviews

This Brown Butter Strawberry Peach Pie is a delectable summer dessert featuring a rich, nutty brown butter crust and a vibrant filling of fresh strawberries and peaches. The luscious combination of sweet and tangy fruits melds perfectly with the flaky, aromatic crust, topped with a beautifully woven lattice and a sprinkle of turbinado sugar for added crunch. Perfect for warm weather gatherings, this pie offers an elevated twist on a classic fruit pie that is as visually stunning as it is delicious.

Ingredients

Scale

Brown Butter Pie Crust

  • 1 cup cold unsalted butter (226 g)
  • 2 ⅔ cups + 1 tbsp all-purpose flour (344 g)
  • 3/4 teaspoon fine sea salt
  • 1/2 cup water
  • 1 tbsp apple cider or white vinegar
  • 1 whole egg, whisked (50 g)

Strawberry and Peach Filling

  • 3 cups fresh sliced peaches (430 g)
  • 3 cups fresh strawberries, hulled and quartered (390 g)
  • 1/4 cup granulated sugar (50 g)
  • 1/4 cup + 1 tbsp cornstarch (40 g)
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp fine sea salt
  • 2–3 tbsp turbinado sugar (optional)

Instructions

  1. Make the Brown Butter: In a stainless steel pan, cook the butter over medium heat for 10-12 minutes, stirring occasionally, until the butter turns medium brown with nutty aroma. Scrape into a parchment-lined shallow bowl and chill in the freezer until firm, about 1 hour.
  2. Prepare the Dough: Once the brown butter is firm, cut into cubes and return to freezer. In a stand mixer, combine flour and salt. Add cubed brown butter and mix on low speed until mixture resembles coarse sand with pea-sized pieces, about 3 minutes.
  3. Add Liquid Ingredients: Mix water, vinegar, and ice in a cup to chill. Drizzle this ice water into the flour mixture tablespoon by tablespoon on low speed. Stop once dough clumps and feels moist but not sticky.
  4. Shape and Chill Dough: Divide dough into two equal rounds (~335 grams each). Wrap tightly in plastic wrap, flatten into discs, and chill in fridge for at least 1 hour.
  5. Preheat Oven and Roll Out Bottom Crust: Preheat oven to 425°F (218°C). Flour surface and rolling pin, roll one dough disc into a 12 inch diameter circle about ⅛ inch thick. Transfer gently onto a 9 inch metal pie pan. Refrigerate while rolling second disc.
  6. Prepare Lattice Strips: Roll out second dough disc similarly, cut into 1 inch strips, and chill strips on parchment-lined tray in fridge.
  7. Make the Fruit Filling: In a large bowl, combine the sliced peaches, strawberries, sugar, cornstarch, lemon juice, lemon zest, and salt. Stir gently to combine. Pour filling into pie crust, leaving excess liquid behind and discarding it.
  8. Assemble Lattice Top: Lay vertical strips evenly over the filling. Weave horizontal strips by lifting alternate vertical strips, laying horizontal strip across center, and folding vertical strips back over. Continue until lattice is complete.
  9. Trim and Crimp Edges: Trim excess dough flush with pie dish edge. Fold bottom crust edge over lattice strips and crimp decoratively with fingers.
  10. Apply Egg Wash and Sugar: Brush lattice top with whisked egg. Sprinkle evenly with turbinado sugar for crunch and shine.
  11. Bake the Pie: Place pie on rimmed baking sheet and bake 25 minutes at 425°F (218°C). Without opening oven, reduce heat to 350°F (180°C) and bake for another 40-50 minutes, covering with foil if crust browns too quickly.
  12. Cool and Serve: Let pie cool completely on wire rack for at least 4 hours at room temperature to allow filling to set. Serve slices with ice cream and enjoy!

Notes

  • Ensure butter is cooked until it reaches a medium golden brown for optimal nutty flavor without burning.
  • Use fresh peaches and strawberries in season for best texture and taste.
  • Chilling the dough thoroughly helps prevent shrinking during baking.
  • Discard excess liquid from the fruit mixture to avoid soggy crust.
  • Cover lattice with foil if browning too fast in the second baking phase to prevent burning.
  • Cooling time is essential for filling to thicken properly before slicing.
  • Turbinado sugar adds a nice crunch but can be omitted if unavailable.

Nutrition

Keywords: brown butter pie crust, strawberry peach pie, summer fruit pie, lattice pie crust, homemade pie, fresh peach dessert, berry pie

Find it online: https://tastybella.com/brown-butter-strawberry-peach-pie-recipe/