Introduction

The magic of this Brown Butter Strawberry Peach Pie lies in its deep, nutty crust and the vibrant burst of summer fruit. After extensive testing, I found that browning the butter for the pastry adds a rich, caramelized flavor that perfectly complements the sweet-tart filling. This recipe is a celebration of peak-season berries and stone fruit, creating a dessert that’s both rustic and utterly irresistible.

Ingredients

Quality ingredients are key for this pie. Using cold, high-fat butter is essential for a flaky crust, and fresh, ripe summer fruit will give you the best flavor and natural sweetness without needing excessive sugar.

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)

Timing

Prep Time	45 minutes
Cook Time	55 minutes
Total Time	1 hour 40 minutes (plus chilling)

Context: While the active prep time is under an hour, this recipe requires chilling the dough, which is a crucial step for a flaky crust. This makes it a fantastic make-ahead project; you can prepare the dough and filling a day in advance for easy assembly and baking the next day.

Step-by-Step Instructions

Step 1 — Brown the Butter and Chill

Cut the cold butter into tablespoon-sized pieces. In a light-colored saucepan over medium heat, melt the butter, then continue cooking, swirling the pan frequently. Watch for golden brown milk solids and a nutty aroma, which typically takes 5-7 minutes. Immediately pour the brown butter into a heatproof bowl and freeze for 20-25 minutes until solid but still pliable. This method, unlike simply using cold butter, infuses the entire crust with a rich, toffee-like flavor.

Step 2 — Make the Pie Dough

In a large bowl, whisk together 2 ⅔ cups of flour and 3/4 teaspoon salt. Using a box grater, grate the solidified brown butter into the flour mixture. Toss gently to coat. Combine the water, vinegar, and whisked egg. Sprinkle this liquid over the flour-butter mixture, stirring with a fork just until a shaggy dough forms. (Pro tip: The vinegar inhibits gluten development, ensuring a tender crust). Divide the dough in half, shape into discs, wrap tightly, and refrigerate for at least 1 hour.

Step 3 — Prepare the Fruit Filling

While the dough chills, combine the sliced peaches and quartered strawberries in a large bowl. In a separate small bowl, whisk together the granulated sugar, cornstarch, lemon zest, and 1/4 teaspoon salt. Sprinkle this mixture over the fruit, followed by the lemon juice. Gently toss until the fruit is evenly coated and let it macerate for 15-20 minutes. This draws out natural juices that will thicken into the perfect pie filling during baking.

Step 4 — Roll and Line the Pie Plate

On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, gently pressing it into the bottom and sides without stretching. Trim the overhang to about 1 inch. Spoon the prepared fruit filling into the crust, including all the accumulated juices.

Step 5 — Add the Top Crust and Vent

Roll out the second dough disc. You can create a full lattice, a simple top crust with slits, or use cookie cutters for decorative vents. Place your chosen top crust over the filling. Crimp the edges to seal. If using a solid top, cut several 1-inch slits to allow steam to escape. Brush the top crust lightly with water or milk and sprinkle generously with Turbinado sugar for a sparkling, crunchy finish.

Step 6 — Bake to Golden Perfection

Place the pie on a baking sheet to catch any drips. Bake in a preheated 400°F (200°C) oven for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for 35-45 minutes, or until the crust is deeply golden brown and the filling is bubbling thickly through the vents. The cornstarch needs this full boil to activate and thicken properly. Let the pie cool completely on a wire rack, about 4 hours, for the filling to set before slicing.

Nutritional Information

Calories	~380 kcal
Protein	4g
Carbohydrates	52g
Fat	18g
Fiber	3g
Sodium	220mg

Note: Estimates are per serving (1/8th of the pie) based on typical ingredients. This brown butter strawberry peach pie is a good source of Vitamin C from the fresh fruit. Values may vary based on specific brands and ingredient sizes.

Healthier Alternatives

Whole Wheat Pastry Flour — Swap half the all-purpose flour for a fiber boost and a nuttier flavor that complements the brown butter.
Coconut Sugar or Monk Fruit — Replace granulated sugar in the filling for a lower glycemic index option; both pair well with the fruit’s natural sweetness.
Arrowroot Powder — Use instead of cornstarch for a grain-free thickener that creates a beautifully clear, glossy filling.
Vegan Butter & Flax Egg — For a dairy-free/egg-free crust, use high-fat vegan butter and a flax egg (1 tbsp ground flax + 2.5 tbsp water) to maintain richness and binding.
Reduced-Sodium — Cut the salt in both the crust and filling by half for a low-sodium version without drastically altering flavor.
Add Nuts — Mix 1/4 cup finely chopped pecans or almonds into the dough for added protein, healthy fats, and a delightful crunch.

Serving Suggestions

Top a warm slice with a scoop of vanilla bean ice cream for a classic à la mode experience that melts into the juicy filling.
For a brunch treat, serve alongside a dollop of lightly sweetened mascarpone or Greek yogurt.
Drizzle individual plates with a balsamic reduction to add a sophisticated, tangy contrast to the sweet fruit.
Pair this summer fruit pie with a glass of off-dry Riesling, sparkling rosé, or iced herbal tea.
Garnish with fresh mint leaves or a sprinkle of edible flowers for a beautiful presentation at special gatherings.
Transform leftovers into a decadent breakfast by warming a slice and serving it with a side of thick-cut bacon.

This pie is the ultimate centerpiece for a summer picnic or barbecue. You can bake it a day ahead, as the flavors deepen beautifully overnight, making holiday meal prep a breeze.

Common Mistakes to Avoid

Mistake: Using warm or softened brown butter for the dough. Fix: Ensure it’s re-solidified and cold from the freezer, as specified in Step 1, to achieve a flaky, not greasy, crust.
Mistake: Skipping the fruit maceration time. Fix: Let the filling sit for the full 15-20 minutes (Step 3) to draw out juices; this prevents a dry filling and ensures the cornstarch can thicken properly.
Mistake: Rolling the dough too thin or stretching it to fit the plate. Fix: Roll to a consistent 1/8-inch thickness and lift it gently into the plate to avoid shrinkage during baking.
Mistake: Not creating enough steam vents. Fix: Cut several 1-inch slits or a decorative pattern in a solid top crust (Step 5) to allow steam to escape, preventing a soggy lid.
Mistake: Cutting the pie while it’s still warm. Fix: Let the baked pie cool for a full 4 hours on a wire rack. This patience allows the cornstarch-thickened filling to set for clean slices.
Mistake: Baking on the wrong oven rack. Fix: Place the pie on a lower-middle rack with a baking sheet underneath to ensure the bottom crust cooks through and catches any bubble-overs.

Storing Tips

Fridge: Once fully cooled, cover the pie loosely with foil or plastic wrap and refrigerate for up to 5 days. The cold helps the filling set further.
Freezer: For long-term storage, wrap the whole pie or individual slices tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheat: To revive a slice, warm it in a 300°F (150°C) oven for 10-15 minutes until the crust crisps. Avoid the microwave, as it will make the pastry soggy.

For optimal food safety, always store your peach and strawberry pie below 40°F. In my tests, the brown butter crust maintained its texture best when the pie was refrigerated within 2 hours of cooling. You can successfully freeze the unbaked, filled pie for up to 2 months—just add 10-15 minutes to the baking time straight from the freezer.

Conclusion

This Brown Butter Strawberry Peach Pie is a guaranteed showstopper that transforms simple summer fruit into something extraordinary. The nutty, complex crust makes it uniquely memorable. For another fantastic way to enjoy seasonal peaches, try this Classic Old-Fashioned Peach Cobbler. I hope you love this recipe—please share your baking success in the comments below!

Frequently Asked Questions

Can I use frozen fruit for this Brown Butter Strawberry Peach Pie?

Yes, you can use frozen fruit, but it requires a key adjustment. Thaw the fruit completely in a colander over a bowl, reserving the excess liquid. Reduce the reserved liquid by half in a saucepan, then let it cool before mixing it back with the fruit and the cornstarch mixture. This prevents a soggy, watery filling while maintaining the vibrant fruit flavor.

What can I use if I don’t have apple cider vinegar for the pie dough?

An equal amount of white vinegar or fresh lemon juice works perfectly as a substitute. The acid is crucial for tenderizing the gluten in the flour, resulting in a more delicate, flaky crust. In my tests, distilled white vinegar is the most neutral swap, while lemon juice adds a very subtle brightness that complements the fruit filling.

Why did my pie filling turn out runny after cooling?

A runny filling is typically due to under-activated cornstarch. Unlike flour, cornstarch requires a full, rolling boil to reach its maximum thickening power. Ensure your pie is baked until the filling is bubbling vigorously through the vents in the center, not just around the edges. Letting the pie cool completely for the full 4 hours is also non-negotiable for the filling to properly set.