why make this recipe
Brown Butter Strawberry Peach Pie is a delightful dessert that captures the essence of summer with its sweet and juicy filling. The nutty flavor of brown butter enhances the rich taste of fresh strawberries and peaches, creating a perfect harmony of flavors. This pie is not just a treat for the eyes but also a delicious way to celebrate seasonal fruits. Whether for a family gathering, a picnic, or simply to enjoy at home, this pie is sure to impress everyone at the table.
how to make Brown Butter Strawberry Peach Pie
Ingredients:
- 1 cup cold unsalted butter
- 2 ⅔ cups + 1 tbsp all-purpose flour (see notes below for measuring)
- 3/4 teaspoon fine sea salt
- 1/2 cup water
- 1 tbsp apple cider or white vinegar
- 1 whole egg (whisked)
- 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)
Directions:
- Make the Pie Dough: Start by browning the butter in a saucepan over medium heat. Stir until it turns a golden brown color and has a nutty aroma. Let it cool slightly. In a mixing bowl, combine the flour and salt. Add the cooled brown butter and mix until crumbly. Gradually add water and vinegar until you can form a dough. Wrap in plastic wrap and chill for at least 30 minutes.
- Assemble the Pie: Preheat your oven to 425°F (220°C). Roll out the dough on a floured surface and fit it into a pie dish. In another bowl, mix the sliced peaches and quartered strawberries with granulated sugar, cornstarch, lemon juice, lemon zest, and salt. Pour the fruit filling into the pie crust. If you want, sprinkle Turbinado sugar on top for a crunchy finish. Cover with a lattice crust or a top crust, and make sure to cut slits for steam to escape.
- Bake the pie for 45-50 minutes or until the crust is golden and the filling is bubbling. Let it cool before serving.
how to serve Brown Butter Strawberry Peach Pie
Slice the pie into wedges and serve it warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, drizzle some caramel sauce on top for added sweetness.
how to store Brown Butter Strawberry Peach Pie
Store the pie in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it. Wrap the pie tightly in foil or plastic wrap and place it in the freezer. It will stay good for up to 3 months.
tips to make Brown Butter Strawberry Peach Pie
- Make sure your butter is properly browned for the best flavor. Watch it closely to avoid burning.
- Use fresh, ripe fruit for the best taste and texture.
- If you have leftover pie dough, you can create decorative shapes to top the pie or use it for another recipe.
- Let the pie cool completely before slicing to ensure clean slices.
variation
You can switch up the fruits based on what’s in season. Try using blueberries, raspberries, or blackberries along with or instead of strawberries and peaches. For a different twist, add a sprinkle of cinnamon or nutmeg to the filling for warm spice notes.
FAQs
Can I use frozen fruit instead of fresh fruit?
Yes, you can use frozen fruit, but be sure to thaw and drain excess moisture before using it in the pie.
How can I make the pie crust ahead of time?
You can prepare the pie dough up to 3 days in advance. Keep it wrapped in plastic wrap in the refrigerator until you are ready to use it.
Can I use another type of sugar instead of Turbinado sugar?
Yes, you can use regular granulated sugar or brown sugar if you prefer. Turbinado sugar adds a nice texture and flavor, but it’s not necessary.
Brown Butter Strawberry Peach Pie
Ingredients
Method
- Brown the butter in a saucepan over medium heat until it turns golden brown and has a nutty aroma. Let it cool slightly.
- In a mixing bowl, combine flour and salt. Add cooled brown butter and mix until crumbly.
- Gradually add water and vinegar until you can form a dough. Wrap in plastic wrap and chill for at least 30 minutes.
- Preheat your oven to 425°F (220°C). Roll out the dough on a floured surface and fit it into a pie dish.
- In another bowl, mix sliced peaches and quartered strawberries with granulated sugar, cornstarch, lemon juice, lemon zest, and salt.
- Pour the fruit filling into the pie crust. Optionally sprinkle Turbinado sugar on top.
- Cover with a lattice crust or a top crust, and cut slits for steam to escape.
- Bake for 45-50 minutes or until the crust is golden and the filling is bubbling. Let it cool before serving.