Description
Indulge in the rich and fruity flavors of this Brown Butter Strawberry Peach Pie. The nutty browned butter adds depth and complexity to a flaky, homemade pie crust that envelops a luscious strawberry and peach filling. The lattice top crust makes it visually stunning for any gathering or special occasion.
Ingredients
Pie Dough
- 1 cup cold unsalted butter
- 2 ⅔ cups + 1 tbsp all-purpose flour
- 3/4 teaspoon fine sea salt
- 1/2 cup water
- 1 tbsp apple cider or white vinegar
- 1 whole egg (whisked)
Filling
- 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
Topping
- 2-3 tbsp Turbinado sugar (optional)
Instructions
- Make the Brown Butter: In a stainless steel pan over medium heat, cook the butter for 10-12 minutes until browned and nutty smelling. You should yield about 185g or just under 1 cup of browned butter. Scrape it into a parchment-lined shallow bowl and freeze until firm, about 1 hour.
- Prepare the Dough: Once frozen, cut the browned butter into cubes and return to the freezer. In a mixing bowl, combine flour and salt. Add cubed browned butter and mix on low until mixture resembles coarse sand with pea-sized pieces, about 3 minutes.
- Add Liquid: Prepare ice water by mixing water, vinegar, and ice. With mixer running on low, drizzle 10-15 tablespoons of icy water gradually into the flour mixture until the dough clumps together, feeling moist and soft but not sticky.
- Chill Dough: Divide dough into two rounds of approximately 335g each. Wrap in plastic wrap and form into flat discs. Refrigerate for at least 1 hour.
- Preheat Oven: Heat oven to 425°F (218°C).
- Roll Out Bottom Crust: Lightly flour surface and rolling pin. Roll one dough disc into a 12-inch diameter, 1/8 inch thick circle. Transfer gently to a 9-inch metal pie pan. Refrigerate while rolling out second disc.
- Prepare Lattice Strips: Roll second disc similarly and cut into 1-inch strips. Chill these strips on parchment-lined tray in the fridge.
- Make Filling: In a large bowl, combine strawberries, peaches, sugar, lemon juice, lemon zest, cornstarch, and salt. Pour filling into pie crust, leaving excess liquid behind.
- Assemble Lattice: Arrange vertical strips over filling. Carefully weave horizontal strips under and over the vertical ones to create a lattice pattern. Trim excess dough and fold edges over lattice, crimping edges with knuckles.
- Apply Egg Wash and Sugar: Brush the lattice top with whisked egg and sprinkle with Turbinado sugar if using.
- Bake Pie: Place pie on rimmed baking sheet. Bake at 425°F for 25 minutes. Then, reduce oven temperature to 350°F (180°C) and bake an additional 40-50 minutes. Cover pie with foil if crust browns too quickly.
- Cool Completely: Let pie cool on wire rack for at least 4 hours at room temperature to allow filling to set before slicing and serving.
Notes
- Make sure to measure flour properly by spooning into the measuring cup and leveling with a knife to avoid a dense crust.
- Discard the excess filling liquid to prevent soggy crust.
- If the crust browns too fast during baking, tent it with aluminum foil to avoid burning.
- Allowing the pie to cool completely is essential for proper filling consistency and easier slicing.
- Serving warm with vanilla ice cream makes a delightful dessert.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
