Brown Butter Strawberry Peach Pie
This pie features a nutty browned butter crust filled with juicy peaches and strawberries, enhancing the fruit flavors with a bright lemon lift.
Ingredients
For the Crust
- 1 cup cold unsalted butter
- 2 2/3 cups all-purpose flour plus 1 tablespoon
- 3/4 teaspoon fine sea salt
- 1/2 cup water
- 1 tablespoon apple cider or white vinegar
- 1 whole egg (whisked)
For the Filling
- 3 cups fresh sliced peaches ripe but firm
- 3 cups fresh strawberries (hulled and quartered)
- 1/4 cup granulated sugar
- 1/4 cup cornstarch plus 1 tablespoon for filling thickness
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon fine sea salt
- 2-3 tablespoons Turbinado sugar (optional) for topping
Instructions
Preparation of the Crust
- In a small saucepan, melt the cold butter over medium heat until it turns golden brown, about 5–7 minutes, then let it cool.
- In a large bowl, whisk together the flour and salt.
- Pour the cooled brown butter over the flour and mix with a pastry cutter until pea-sized crumbs form.
- Gradually stir in the water and vinegar until the dough just holds together.
- Shape the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
Preparation of the Filling
- In a bowl, combine sliced peaches, quartered strawberries, sugar, cornstarch, lemon juice, lemon zest, and salt. Toss gently until combined.
Assembly and Baking
- Roll out the chilled dough on a floured surface and fit it into a 9-inch pie pan. Trim and flute the edges.
- Spoon the fruit mixture into the crust, mounding slightly.
- Brush the edges with whisked egg, add a top crust or lattice, seal the edges, and brush with egg wash.
- Sprinkle Turbinado sugar over the top, then bake on a baking sheet at 400°F (200°C) for 20 minutes, then reduce to 375°F (190°C) for 30–40 minutes until golden brown.
- Cool for at least 2 hours before slicing.
Notes
For best results, use ripe but firm peaches and chill the pie dough ahead of time.