Brown Butter Strawberry Peach Pie is the epitome of summer baking—a rustic yet elegant dessert that captures the natural sweetness of ripe peaches and juicy strawberries, elevated with the deep, nutty flavor of browned butter. The combination of tender, flaky crust and vibrant, fruit-filled center creates a dessert that’s as visually stunning as it is delicious. With its golden, crisp exterior and luscious, warm filling, this pie is perfect for backyard gatherings, picnics, or any occasion that calls for a touch of homemade charm. What sets this pie apart is the brown butter—its rich, toasty aroma adds a sophisticated layer of flavor that pairs beautifully with the tartness of strawberries and the soft sweetness of peaches, making every bite both nostalgic and refined.
The History of Fruit Pies Fruit pies have a rich and layered history dating back centuries, with roots in Medieval Europe where early versions of pies, or “pyes,” were more about preserving meats and fruits in crusts than creating sweet confections. As sugar became more widely available, sweet pies began to appear more commonly in 16th-century England. By the time these traditions reached America, regional ingredients gave rise to now-iconic American desserts like apple, cherry, and peach pie. Peaches themselves, originally from China, became a Southern staple in the United States, while strawberries have long been celebrated for their vibrant flavor and color. The practice of combining fruits in pie fillings grew naturally as a way to balance flavors and textures. The modern twist of incorporating brown butter is part of a broader culinary trend that values depth and complexity in simple ingredients, transforming a traditional pie into something that feels both familiar and elevated.
Ingredients Breakdown For the Filling: 2 cups fresh strawberries, hulled and halved 3 cups ripe peaches, peeled and sliced 1/2 cup granulated sugar (adjust based on fruit sweetness) 1/4 cup brown sugar 3 tablespoons cornstarch 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 4 tablespoons unsalted butter, browned and slightly cooled 1 tablespoon lemon juice For the Crust: 2 1/2 cups all-purpose flour 1 teaspoon salt 1 tablespoon sugar 1 cup (2 sticks) unsalted butter, cold and cubed 6–8 tablespoons ice water For Assembly: 1 egg (for egg wash) 1 tablespoon milk or cream Turbinado sugar for sprinkling (optional)
Step-by-Step Recipe Begin by preparing the pie crust: In a large bowl, mix the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Divide the dough in half, shape into two discs, wrap in plastic wrap, and chill for at least an hour. While the dough chills, make the brown butter by melting the butter in a small saucepan over medium heat. Stir constantly as it foams and turns golden brown, releasing a nutty aroma. Remove from heat and let cool slightly. In a large mixing bowl, combine the sliced peaches, strawberries, granulated sugar, brown sugar, cornstarch, cinnamon, vanilla, lemon juice, and salt. Drizzle the cooled brown butter over the fruit and toss gently to coat. Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out one dough disc and fit it into a 9-inch pie pan. Trim excess edges and pour the fruit filling into the crust. Roll out the second dough disc and cut into strips for a lattice top, or cover with the full crust, cutting slits to vent. Seal and crimp the edges. Brush the top crust with the egg and milk mixture, and sprinkle with turbinado sugar if desired. Place the pie on a baking sheet and bake for 20 minutes at 400°F, then reduce heat to 375°F (190°C) and bake for an additional 30–40 minutes, or until the crust is golden and the filling is bubbling. If the crust begins to brown too quickly, tent it with foil. Allow the pie to cool completely before slicing to ensure the filling sets.
Tips for the Perfect Brown Butter Strawberry Peach Pie Use very ripe, in-season fruit for the best flavor and natural sweetness—frozen fruit can be used in a pinch but must be thawed and well-drained. When browning butter, watch it closely—it can go from golden to burnt quickly. Let it cool slightly before adding to the fruit to avoid softening the crust prematurely. Chill your pie dough thoroughly to maintain its structure during baking. A lattice top not only looks beautiful but also helps excess steam escape for a perfectly set filling. Avoid overfilling the pie to prevent sogginess; use a pie shield or foil to prevent the crust edges from over-browning. Bake the pie on a preheated baking sheet to ensure a crisp bottom crust. Let the pie rest for several hours after baking for clean slices and a thickened filling.
Variations and Customizations You can swap out peaches for nectarines or apricots, or use a combination of berries with the strawberries. Add a splash of bourbon or almond extract to the filling for extra depth. A crumble topping of oats, brown sugar, and butter can replace the lattice for a rustic twist. Use gluten-free flour in the crust to accommodate dietary needs, or purchase a pre-made crust to save time. For a dairy-free version, use plant-based butter or coconut oil when making the crust and brown butter alternative. To intensify the flavor, roast the fruit beforehand with a drizzle of honey and then cool before mixing into the filling.
Health Considerations and Nutritional Value While Brown Butter Strawberry Peach Pie is a decadent dessert, you can make small adjustments to improve its nutritional profile. Each slice of pie (assuming 8 slices) contains roughly 350–450 calories, depending on crust thickness and sugar content. You can reduce the sugar in the filling if your fruit is very sweet or substitute coconut sugar or honey for a less refined option. Using whole wheat flour or almond flour in the crust adds fiber and nutrients, though it may alter the texture. Brown butter adds saturated fat, so use moderation or try clarified butter or ghee for a lighter version. Fresh fruit adds vitamins, antioxidants, and fiber, making this a more nutrient-rich dessert compared to processed sweets. To make it vegan, use a dairy-free butter alternative and egg replacer for the wash.
FAQ Can I make this pie ahead of time? Yes, the pie can be baked a day in advance. Store it covered at room temperature or refrigerate and reheat slightly before serving. Can I freeze it? The pie can be frozen unbaked or baked. Wrap tightly in plastic and foil. Bake from frozen at 375°F until golden and bubbling, or thaw baked pie and warm before serving. Can I use canned fruit? It’s not recommended due to the high moisture and sugar content—fresh or well-drained frozen fruit yields better texture and flavor. Why use brown butter? Brown butter adds a rich, nutty aroma that deepens the overall flavor, making the fruit filling more complex. Do I need to peel the peaches? Peeling is recommended for a smoother filling texture, but if using very ripe, thin-skinned peaches, it’s optional. What’s the best way to cut clean slices? Allow the pie to cool completely for at least 3–4 hours before slicing. A serrated knife and gentle sawing motion help preserve the crust’s integrity.
Brown Butter Strawberry Peach Pie
Ingredients
Brown Butter Pie Crust
- 1 cup 2 sticks cold unsalted butter
- 2 2/3 cups plus 1 tablespoon all-purpose flour see notes for proper measuring
- 3/4 teaspoon fine sea salt
- 1/2 cup cold water
- 1 tablespoon apple cider vinegar or white vinegar
- 1 whole egg whisked (for egg wash)
Strawberry and Peach Filling
- 3 cups fresh peaches sliced
- 3 cups fresh strawberries hulled and quartered
- 1/4 cup granulated sugar
- 1/4 cup plus 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon fine sea salt
- 2 to 3 tablespoons turbinado sugar optional, for topping
Instructions
Make the Pie Dough
- Line a shallow bowl with parchment paper and set it aside.
- In a stainless steel pan, cook the butter over medium heat for 10 to 12 minutes, stirring occasionally, until you see medium-brown solids form at the bottom and the butter gives off a rich, nutty aroma. You should end up with approximately 185 grams (just under 1 cup) of browned butter. Scrape the browned butter into the prepared bowl and place it in the freezer until solidified, about 1 hour.
- Once the butter is fully frozen, lift it out using the parchment paper, cut it into cubes, and return the cubes to the freezer until ready to incorporate.
- In the bowl of a stand mixer, combine the flour and salt. Add in the cubed brown butter. Mix on low speed for about 3 minutes, or until the mixture forms small, pea-sized pieces and resembles coarse, sandy crumbs.
- In a small cup or bowl, combine the water and vinegar, then add a few ice cubes. Stir to chill the mixture and melt some of the ice.
- With the mixer still on low, slowly drizzle in the ice water, a tablespoon at a time. You’ll need about 10 to 15 tablespoons in total. Stop mixing as soon as the dough begins to clump together around the paddle. The texture should be moist and soft, but not sticky.
- Divide the dough into two equal portions. Wrap each in plastic wrap and shape into a flat disc, roughly 335 grams each. Refrigerate for at least 1 hour to firm up before rolling.
Assemble the Pie
- Preheat the oven to 425°F (218°C).
- Remove one dough disc from the fridge and place it on a lightly floured surface. Dust the top of the dough and your rolling pin with flour.
- Begin rolling from the center outward, turning the dough frequently to maintain a circular shape and prevent sticking. Flip and rotate the dough between rolls, adding a light dusting of flour as needed.
- Roll the dough into a 12-inch circle, about 1/8 inch thick. Carefully roll the dough around the rolling pin and transfer it into a 9-inch metal pie pan. Handle the dough gently to avoid tearing. Place the pie pan in the fridge to chill while you prepare the top crust.
- Roll out the second dough disc in the same manner to an 1/8 inch thickness. Cut it into 1-inch wide strips and place them on a parchment-lined baking sheet. Refrigerate the lattice strips while you prepare the filling.
- In a large mixing bowl, gently toss the sliced peaches, strawberries, granulated sugar, lemon juice, lemon zest, cornstarch, and salt until evenly combined. Pour the mixture into the chilled pie crust, leaving behind any excess liquid in the bowl to avoid a soggy base.
- To create the lattice top, lay half the dough strips vertically across the top of the pie. Fold back every other strip halfway, then place one horizontal strip across. Unfold the vertical strips to cover the horizontal one, alternating with each new strip to create a woven pattern. Continue this process until the entire pie is covered.
- Trim the dough so it aligns with the edge of the pie dish. Tuck the edge of the bottom crust over the lattice ends, then crimp the edges using your fingers or knuckles to seal.
- Brush the top crust with the whisked egg to create a golden finish. Sprinkle generously with turbinado sugar for added texture and sparkle.
- Place the pie on a rimmed baking sheet to catch any drips. Bake at 425°F for 25 minutes, then without opening the oven door, reduce the temperature to 350°F (180°C) and bake for an additional 40 to 50 minutes, or until the crust is deep golden brown and the filling is bubbling. If the crust browns too quickly, cover the top loosely with foil.
- Transfer the pie to a wire rack and allow it to cool at room temperature for at least 4 hours. This resting time allows the filling to set, making for cleaner slices. Serve as is or with a scoop of vanilla ice cream for an extra indulgent touch.