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Delightful Brown Butter Strawberry Peach Pie Recipe

Brown Butter Strawberry Peach Pie

This Brown Butter Strawberry Peach Pie is not only a treat for the taste buds but also a warm hug for the soul. Plus, it’s super easy to whip up, making it perfect for gatherings or a cozy family dessert night!
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pie Crust
  • 2.5 cups all-purpose flour This is the backbone of your flaky crust.
  • 1 teaspoon salt Enhances the flavors in the pie.
  • 1 tablespoon sugar Just a touch to sweeten the crust.
  • 1 cup unsalted butter browned and cooled
  • 6-8 tablespoons ice water To bind the dough together without making it tough.
For the Filling
  • 2 cups fresh strawberries hulled and sliced
  • 2 cups fresh peaches peeled and sliced
  • 0.75 cup sugar balances the tartness of the fruit.
  • 2 tablespoons cornstarch helps thicken the filling.
  • 1 teaspoon vanilla extract a must for that warm, comforting flavor.
  • 0.25 teaspoon salt brings out all the flavors.
  • 1 tablespoon lemon juice brightens up the filling.
  • 1 teaspoon cinnamon just the right spice to complement the fruits.
  • 1 egg for egg wash creates that beautiful golden crust.
  • 1 tablespoon milk for egg wash, adds richness to the crust.
  • Sugar for sprinkling

Equipment

  • Large Bowl
  • 9-inch Pie Pan
  • Plastic wrap
  • Oven

Method
 

  1. Step 1: In a large bowl, mix together the flour, salt, and sugar. Add the browned butter and mix until crumbly. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.
  2. Step 2: In a large bowl, combine the sliced strawberries and peaches. Add sugar, cornstarch, vanilla extract, salt, lemon juice, and cinnamon. Toss gently to combine. Let the filling sit for about 15 minutes to allow the juices to develop.
  3. Step 3: Preheat the oven to 425°F (220°C). Roll out one disk of dough on a floured surface to fit a 9-inch pie pan. Transfer it to the pan. Pour the fruit filling into the crust, spreading it evenly. Roll out the second disk of dough and place it over the filling. Trim the excess dough and crimp the edges to seal. Cut slits in the top crust to allow steam to escape. In a small bowl, whisk together the egg and milk. Brush the mixture over the crust and sprinkle with sugar.
  4. Step 4: Bake in the preheated oven for 45-50 minutes or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
  5. Step 5: Allow the pie to cool for at least 2 hours before slicing to let the filling set. Serve warm or at room temperature. Enjoy!

Notes

Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate for up to a week.