If there ever was a pie that captures summer in every bite, it’s this Brown Butter Strawberry Peach Pie. Imagine an irresistible swirl of juicy peaches and strawberries nestled under a golden lattice, all with the cozy, nutty richness of brown butter threading through every forkful. The fruit flavors sing in harmony while the aromatic brown butter elevates this from a classic fruit pie to something you’ll crave at each get-together all season long. This is my go-to pie for family picnics, celebrations, and those lazy afternoons when a fresh, homemade dessert just makes everything better!
Ingredients You’ll Need
Don’t be daunted—this pie is built from simple ingredients, but each one plays a special part in crafting layers of flavor, texture, and irresistible color in your Brown Butter Strawberry Peach Pie. Choosing the best fruit and giving just a little attention to details like browning the butter makes all the difference!
- Double pie crust: Gives structure and soul to your pie. Go homemade if you can, but store-bought will still yield delicious results.
- Fresh peaches (3 cups, peeled and sliced): Their sweet, summery flavor and vibrant color are essential for that golden, jammy filling.
- Fresh strawberries (2 cups, hulled and halved): These add a tart, rosy bite that balances the peaches beautifully.
- Granulated sugar (1/2 cup): Sweetens the filling just enough to bring out the fruit’s natural flavors.
- Brown sugar (1/4 cup): Lends depth and pairs with brown butter for irresistible caramel notes.
- Cornstarch (1/4 cup): Thickens the filling so your slices hold together perfectly.
- Salt (1/4 teaspoon): Just a hint sharpens all the sweet flavors without standing out.
- Vanilla extract (1 teaspoon): Adds that extra layer of warmth and classic vanilla aroma.
- Lemon juice (juice of 1/2 lemon): Brightens and balances the fruit filling—freshly squeezed is best!
- Unsalted butter (6 tablespoons, browned): Brown butter is the secret star here—don’t skip it, that nutty aroma makes this pie unforgettable!
- Egg (1, for egg wash): Brushed over the crust, it creates a glossy, golden finish.
- Coarse sugar (1 tablespoon, optional): Sprinkled on top for a sweet, sparkly crunch.
How to Make Brown Butter Strawberry Peach Pie
Step 1: Prepare the Pie Crust
Start by preheating your oven to 400°F (200°C). Roll out your pie dough and carefully drape one sheet into a 9-inch pie dish. Press it in gently so there are no air pockets and trim the edges, leaving a small overhang for easy crimping later. Pop it in the fridge while you move on to the fruit filling to keep it nice and cold.
Step 2: Make the Fruit Filling
In a large bowl, combine the sliced peaches, strawberries, granulated sugar, brown sugar, cornstarch, salt, vanilla extract, and the freshly squeezed lemon juice. Stir everything together gently with a big spoon or spatula until all the fruit is coated and glossy. The mixture will look vibrant and smell like pure summer!
Step 3: Brown the Butter
Melt the unsalted butter over medium heat in a small skillet or saucepan. Keep an eye on it, swirling occasionally. In about 3–4 minutes it’ll start to foam, then turn a golden color and release a nutty, toasty aroma. When the milk solids at the bottom go deep brown, it’s ready! Pour the brown butter directly into your fruit filling and mix it in—it should sizzle a bit and infuse the whole bowl with its magic.
Step 4: Assemble the Pie
Grab your chilled pie base and mound the fruit filling inside, scraping every last drop of brown butter into the dish. Roll out the second crust and cut it into strips for a classic lattice design, or lay it on top whole and cut a few slits to help steam escape. Crimp or press the edges to seal. Brush the top with beaten egg and, if you’re feeling fancy, scatter a bit of coarse sugar for an extra crunch.
Step 5: Bake to Golden Perfection
Set your pie on a baking sheet to catch any sticky drips, then slide it into your oven. Bake for 45–50 minutes until your kitchen smells heavenly, the filling bubbles through the crust, and everything turns golden brown. If you notice the edges browning too quickly, just cover them with foil partway through. Let the Brown Butter Strawberry Peach Pie cool for at least 2 hours before slicing to allow the filling to set and become perfectly sliceable.
How to Serve Brown Butter Strawberry Peach Pie
Garnishes
Garnishing this pie is pure joy! Top each slice with a billowy dollop of freshly whipped cream or a scoop of vanilla bean ice cream. The cool creaminess beautifully complements the vibrant, warm filling. For a final flourish, scatter a few extra fresh strawberry or peach slices on top, or add a sprinkle of toasted almonds for a little crunch.
Side Dishes
Honestly, the Brown Butter Strawberry Peach Pie is the star of any dessert table, but it pairs delightfully with light, fresh side dishes. Try serving alongside a crisp fruit salad or even a tangy lemon sorbet to refresh the palate between bites. For brunch or afternoon tea, a cup of lavender or mint iced tea is dreamy.
Creative Ways to Present
Get playful with presentation! For a picnic, cut the cooled pie into handheld bars or squares and pack them up in wax paper. Hosting a dinner? Serve individual mini pies in ramekins with a swirl of whipped cream. For rustic charm, simply slice and serve straight from the baking dish, letting the juicy filling shine front and center.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, loosely cover your Brown Butter Strawberry Peach Pie with foil or plastic wrap and store it at room temperature for up to two days. After that, pop it into the fridge where it’ll stay fresh for another two days—just let it return to room temp before serving for maximum flavor.
Freezing
Thinking ahead? You can freeze the whole baked pie once it’s completely cooled. Wrap it tightly in plastic wrap and foil, then freeze for up to two months. To serve, defrost in the fridge overnight, then warm through gently in the oven to revive that just-baked aroma and crisp crust.
Reheating
For the tastiest leftovers, reheat individual slices in a 325°F (160°C) oven for 8–10 minutes, or until warmed through. This helps the crust regain its crispness. If you’re in a hurry, a quick zap in the microwave will do, though the crust will be softer.
FAQs
Can I use frozen fruit instead of fresh?
Absolutely! Just be sure to thaw the peaches and strawberries completely, then drain off any excess liquid. This keeps your Brown Butter Strawberry Peach Pie filling from turning soupy as it bakes.
How do I know when my pie is done?
Look for a deep golden crust and bubbling fruit juices that peek through the lattice or vents. If the edges seem to brown too fast, tent with foil for the last part of baking to protect them while the filling finishes thickening.
Can I make the dough in advance?
Yes! Pie dough can be made up to three days ahead and stored in the fridge, tightly wrapped. You can also freeze the dough for up to a month—just thaw overnight in the refrigerator before rolling it out.
What is the benefit of using brown butter?
Brown butter adds an unbeatable nutty richness and aromatic warmth that truly sets this Brown Butter Strawberry Peach Pie apart from other fruit pies. It’s a simple step, but the flavor payoff is incredible.
How do I keep my pie from being runny?
Cornstarch is the key here! It thickens the juicy fruit filling as it bakes. Also, let the pie cool and set for at least two hours before slicing to ensure you get picture-perfect, not-too-wet slices.
Final Thoughts
I hope you feel totally inspired to give this Brown Butter Strawberry Peach Pie a try. It’s honestly the kind of pie that turns an ordinary day into a celebration. Whether you’re enjoying it with family, delivering a slice to a neighbor, or sneaking a forkful late at night, this is the summer pie you’ll want to make again and again!
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Brown Butter Strawberry Peach Pie Recipe
- Total Time: 1 hour 15 minutes (plus cooling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect summer dessert with this Brown Butter Strawberry Peach Pie. Fresh peaches and strawberries are enveloped in a rich brown butter filling, all nestled in a flaky double crust. A hint of vanilla and a touch of lemon juice elevate the flavors, making each bite a delight.
Ingredients
Pie Crust:
- 1 double pie crust (homemade or store-bought)
Filling:
- 3 cups fresh peaches (peeled and sliced)
- 2 cups fresh strawberries (hulled and halved)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- juice of 1/2 lemon
- 6 tablespoons unsalted butter (browned)
For Topping:
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Prepare the Crust: Roll out one pie crust and fit it into a 9-inch pie dish.
- Make the Filling: In a large bowl, mix peaches, strawberries, sugars, cornstarch, salt, vanilla, and lemon juice. Add brown butter and stir.
- Fill the Pie: Pour the filling into the crust. Add the top crust, vent or lattice, crimp edges, brush with egg wash, and sprinkle with sugar.
- Bake: Bake for 45–50 minutes until golden and bubbling. Cover edges with foil if needed. Cool for 2 hours before serving.
Notes
- This pie is best enjoyed with seasonal ripe fruit.
- Frozen fruit can be used; ensure to thaw and drain well.
- Pair with vanilla ice cream or whipped cream for a delightful treat.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
