Brown Butter Strawberry Peach Pie Recipe

There’s nothing quite like a warm fruit pie in the summer, and this Brown Butter Strawberry Peach Pie might just be the best of them all. With its buttery, flaky crust and a sweet, juicy filling bursting with ripe strawberries and peaches, it delivers a depth of flavor that’s both nostalgic and gourmet. The secret? Brown butter, which brings a rich, nutty undertone that sets this pie apart from the ordinary.

Whether you’re baking for a weekend cookout or simply indulging in summer’s best fruit, this pie is as impressive to look at as it is to eat. But before we dive into the recipe, let’s understand what makes brown butter so special and how it transforms a classic pie into something extraordinary.

Brown butter is regular butter that’s been cooked until the milk solids toast and turn golden brown. This process adds a deep, nutty flavor that pairs perfectly with sweet fruit. If you’re unfamiliar with how to do this, check out this step-by-step guide on how to brown butter perfectly to get it right the first time.

Choosing the best fruits is essential to this recipe’s success. Since this is a seasonal dessert, it’s important to use the freshest ingredients possible. You can find what fruits are in peak season near you with tools like the Seasonal Food Guide. Strawberries and peaches both hit their stride in the summer, making them the perfect pair for this pie.

Why You’ll Love This Pie

• Rich, nutty brown butter adds complexity to both the filling and crust
• Juicy strawberries and peaches create the perfect balance of tart and sweet
• The flaky crust holds up beautifully to the luscious filling
• It’s a show-stopper with lattice or double crust designs
• Great for summer events, potlucks, and Sunday dinners

Ingredients Overview

To make the perfect Brown Butter Strawberry Peach Pie, here’s what you’ll need:

Fruit Filling

• 3 cups fresh strawberries, hulled and sliced
• 3 cups ripe peaches, peeled and sliced
• ½ cup granulated sugar (adjust depending on sweetness of fruit)
• 2 tablespoons brown sugar
• 3 tablespoons cornstarch (for thickening)
• 1 tablespoon fresh lemon juice
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional, but recommended)

Crust

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup unsalted butter, cold and cubed
• 6–8 tablespoons ice water
• Optional: Infuse your crust with brown butter for an added layer of flavor

Prepping the Filling

• Macerate the fruit: Toss sliced peaches and strawberries with sugar, lemon juice, and cornstarch. Let them sit for 20–30 minutes to draw out excess moisture.
• Stir in the cinnamon, vanilla, and optional almond extract.
• Be sure to drain off some of the liquid if the fruit becomes overly juicy—this will help avoid a soggy pie bottom.

Making the Pie Crust

You can use store-bought crust in a pinch, but a homemade pie crust will elevate this dessert. For a full walk-through, follow this all-butter pie crust recipe.

• Combine flour, sugar, and salt.
• Cut in cold butter until pea-sized crumbs form.
• Add ice water gradually and mix until dough just comes together.
• Divide into two discs, wrap in plastic, and chill for at least one hour.

Assembling the Pie

• Preheat the oven to 400°F (200°C).
• Roll out one disc of dough and fit into a 9-inch pie dish.
• Pour the fruit mixture into the crust.
• Dot with brown butter (about 2 tablespoons) over the top of the fruit.
• Roll out the second disc for a lattice or full crust. Seal edges.
• Brush with egg wash and sprinkle with coarse sugar.

Baking Instructions

• Bake at 400°F for 20 minutes, then reduce to 375°F and bake an additional 35–45 minutes.
• Cover the edges with foil if they brown too quickly.
• The pie is done when the crust is golden and the filling is bubbling.

Serving Suggestions

• Allow the pie to cool for at least 3–4 hours before slicing.
• Serve with a scoop of vanilla ice cream or freshly whipped cream.
• Enjoy warm or chilled—it’s delicious either way!

Storage & Reheating

• Store at room temperature for 2 days, or in the fridge for up to 5 days.
• To freeze: Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator.
• Reheat in a 300°F oven until warmed through.

Tips for Success

• Use ripe, but not mushy, fruit for the best texture.
• Don’t skip macerating the fruit—it prevents a soggy pie.
• For extra crispness, pre-bake the bottom crust (blind baking).
• Add 1–2 tablespoons of tapioca flour for a thicker filling.

Delicious Variations

• Swap in blueberries or raspberries for a mixed berry pie
• Make mini hand pies or galettes for individual servings
• Use a gluten-free pie crust for a celiac-friendly version
• For a vegan pie, substitute dairy-free butter and a plant-based crust

Common Mistakes to Avoid

• Using overripe fruit that turns mushy when baked
• Skipping the thickener, leading to a runny filling
• Overfilling the pie, causing it to overflow
• Cutting into the pie too soon before it sets

FAQ

Can I use frozen fruit?
Yes, but thaw and drain it well to avoid excess liquid.

Do I have to peel the peaches?
Peeling is optional, but recommended for smoother texture.

What can I use instead of cornstarch?
Tapioca flour or arrowroot powder work as great thickeners.

Why isn’t my crust flaky?
Make sure your butter is cold and don’t overwork the dough.

Can I make this ahead of time?
Absolutely! Bake a day ahead and reheat gently before serving.

How do I brown butter correctly?
Use medium heat and stir constantly—it’s ready when golden and nutty smelling. See the detailed tutorial here.

Final Thoughts

This Brown Butter Strawberry Peach Pie isn’t just a summer dessert—it’s a celebration of the season’s best fruits and the magic of brown butter. With its beautiful golden crust and fragrant, fruity filling, it’s guaranteed to be a hit at any gathering. So roll up your sleeves, grab those fresh peaches and strawberries, and get baking. You’ll be glad you did.

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