Oh, where do I even begin with this pie? It’s pure summer magic baked into a crust! Seriously, if there’s one pie that screams “sunshine and happy days,” it’s this Decadent Brown Butter Strawberry Peach Pie Recipe. My Aunt Carol, who’s legendary for her baking, shared this with me last summer, and it’s been my go-to ever since. The secret? That nutty, caramelized goodness of brown butter! It just takes the sweet, juicy strawberries and peaches to a whole new level you won’t believe. It’s honestly like tasting childhood dreams!

Why You’ll Love This Decadent Brown Butter Strawberry Peach Pie Recipe

Trust me, this pie is a winner for so many reasons! Here’s why it’ll become your new favorite:

Unbeatable Flavor: That nutty, toasty depth from the brown butter is an absolute game-changer when paired with sweet strawberries and peaches. It’s sophisticated yet totally comforting.
Perfectly Balanced Sweetness: It strikes that sweet spot between tangy fruit and rich butter, making every bite pure bliss.
Seasonal Perfection: It’s the ultimate way to celebrate fresh summer produce.
Surprisingly Doable: Even though it sounds fancy, it comes together more easily than you might think!

Gather Your Ingredients for the Decadent Brown Butter Strawberry Peach Pie

Alright, let’s get our game faces on and gather everything we need for this amazing pie! You’ll want the freshest stuff you can find to really make those flavors pop. Here’s what’s going in:

A recipe for a trusty double pie crust (your favorite homemade or even a good store-bought one works great!).
1/2 cup (that’s one stick!) of unsalted butter – this is where the magic starts!
1/4 cup granulated sugar, just for a touch of sweetness.
1/4 cup packed light brown sugar, for that lovely molasses note.
1/4 cup all-purpose flour, to help thicken up all those yummy juices.
1/2 teaspoon ground cinnamon – hello, cozy vibes!
1/4 teaspoon ground nutmeg, because it just goes perfectly with fruit.
1/4 teaspoon salt, to balance everything out.
6 cups of gorgeous sliced fresh peaches (about 2 pounds worth – go for ripe but still firm ones!).
2 cups of bright red strawberries, hulled and halved – oh, the color!
1 tablespoon of fresh lemon juice – a little tang to brighten things up.
1 large egg, all beaten up for a shiny egg wash.
1 tablespoon of turbinado sugar, for that perfect crunchy sparkle on top.

Step-by-Step Guide to Making Your Decadent Brown Butter Strawberry Peach Pie

Okay, deep breaths! Making this pie is totally doable, and I’m going to walk you through it every step of the way. Don’t worry if you’ve never made brown butter before, it’s super easy and makes all the difference. This is where the magic really happens!

Preparing the Pie Crust

First things first, let’s get that pie shell ready. If you’re using a homemade crust, give yourself a pat on the back! Just gently press one of your double pie crusts into a 9-inch pie plate. Make sure it fits snugly in there. You can even chill it in the fridge for about 15 minutes while we get started on the filling – it helps prevent shrinkage! If you need a fantastic crust recipe, check out how to make amazing homemade bread – while it’s for bread, the *principles* of a good dough are similar!

Crafting the Brown Butter

Now for the star of the show: the brown butter! Grab a good saucepan and melt your butter over medium heat. Keep an eye on it; it’ll start to foam, then the milk solids will sink to the bottom and turn a lovely golden brown. You’ll smell this amazing nutty aroma – that’s your sign it’s ready! Carefully remove it from the heat so it doesn’t burn. Let it cool down for just a few minutes; you don’t want it piping hot when it hits the fruit.

Expert Tip: Listen for the butter’s sizzle to change from a frothy hiss to a gentler chatter. That’s when you know it’s getting toasty!

Combining the Filling Ingredients

In a big bowl, whisk together your granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. This is the dry base that’s going to help thicken everything up beautifully. Now, gently toss in your sliced peaches and those lovely halved strawberries. Pour the slightly cooled brown butter and that splash of lemon juice over the fruit. Give it all a really gentle stir – we want all those beautiful fruits coated in that nutty, sweet goodness without mushing them up.

Assembling and Baking Your Pie

Pour that gorgeous fruit mixture into your prepared pie crust. It should mound up a bit in the center, which is perfect! Now, place your second pie crust over the top. Crimp those edges really well to seal everything in, like giving your pie a cozy hug. Don’t forget to cut some vents in the top crust – that’s super important so steam can escape while it bakes and prevent a soggy bottom. Brush the whole top with your beaten egg wash for that golden sheen, and sprinkle generously with turbinado sugar for a little crunch and sparkle. Pop it into a preheated 400°F (200°C) oven for about 20 minutes. Then, lower the heat to 375°F (190°C) and bake for another 30-40 minutes. Keep an eye on it; if the crust starts looking too brown, just loosely tent a piece of foil over the top.

The Crucial Cooling Period

This is the hardest part, I know! Once your pie is puffed up and golden, with bubbly juices peeking through, please, please resist the urge to slice into it immediately. It needs to cool completely on a wire rack for at least 3 to 4 hours. This lets the juices thicken up properly, so you get those clean, beautiful slices instead of a fruity puddle. Patience truly is a virtue here!

Tips for the Perfect Decadent Brown Butter Strawberry Peach Pie

Okay, so you’ve got the recipe, but here are a few little tricks I’ve picked up that really make this Decadent Brown Butter Strawberry Peach Pie sing. These little things can make a big difference between a good pie and a truly unforgettable one!

Don’t Skip the Brown Butter Cool-Down: I know I mentioned it, but it’s worth repeating! You want that lovely nutty flavor, not cooked-up fruit. Let it cool just enough so it’s warm, not hot, before you toss it with the peaches and strawberries.
Use Ripe, But Not Mushy, Fruit: I love when peaches are super soft, but for pie, a little firmness is key. You want them to hold their shape during the baking process. If your peaches are on the firmer side, don’t worry, they’ll soften up beautifully in the oven.
Vent That Top Crust Properly: Seriously, those little slits in the top crust are crucial! They let all the steam escape. If you don’t vent it enough, you’ll end up with a watery filling and a soggy bottom crust, and nobody wants that.
Patience with the Cooling: I know, I know, it smells heavenly and you want a slice *now*. But trust me on this one. That cooling period is non-negotiable if you want those beautiful, clean slices. It’s worth the wait! If you’re looking for other baking tips, check out their amazing homemade bread rolls – many of the precision techniques apply here too!

Ingredient Notes and Substitutions

Let’s chat about a couple of things in this recipe that might need a little tweaking sometimes. Using fresh, good-quality ingredients really makes a difference, but I know life happens! If you can’t get your hands on beautiful fresh peaches and strawberries, don’t fret. Frozen fruit works in a pinch! Just make sure to thaw them completely and, this is key, drain off all the excess liquid really well before you toss them into the pie filling. You don’t want a watery pie! As for the brown butter – it’s the heart and soul of this pie’s unique flavor, so I really encourage you to try it. If you absolutely must skip it, you could use melted butter, but it just won’t have that magical nutty depth.

Frequently Asked Questions about this Pie

Got questions? I’ve got answers! Pie-making can bring up a few queries, especially when we’re doing something a little special like brown butter. Here’s a rundown of things you might be wondering about:

Can I make this Decadent Brown Butter Strawberry Peach Pie ahead of time?

You totally can! You can bake it a day in advance and let it cool completely. Honestly, sometimes the flavors meld even more overnight. Just make sure to store it at room temperature, loosely tented, until you’re ready to serve. It’s best enjoyed within 2 days, though!

What’s the best way to store leftover pie?

If by some miracle you have leftovers, the best thing to do is cover the pie loosely with plastic wrap or foil and keep it at room temperature for a day or two. If it’s really warm out, or you’re going longer than that, pop it in the fridge. Just be aware that refrigeration can sometimes make the crust a *little* less crisp, but it’s still delicious! For more baking tips that apply to all sorts of goodies, check out their amazing homemade bread rolls guide; precision matters in baking!

Can I use different fruits in this pie recipe?

Absolutely! While the strawberry and peach combo is divine, you can get creative. A mix of berries like blueberries or raspberries would be lovely. You could also try cherries or plums alongside the peaches. Just make sure the total amount of fruit is still around 8 cups and they’re cut into similar-sized pieces so they bake nicely. Think of it as a summer fruit medley pie!

Why do I need to let the pie cool for so long?

This is SO important, and I know it’s torture when it smells this good! That cooling time allows the fruit juices to thicken up and set into a lovely, spoonable filling. If you cut into it too soon, all that delicious fruit mixture will just run out, and you’ll end up with a bit of a mess. Patience, my friend, is key for those perfect, clean slices!

Nutritional Information (Estimate)

Just a heads-up, these numbers are estimates, folks! Because we’re all using slightly different ingredients and quantities, your exact pie might vary a smidge. But generally:

Per slice: Around 450 calories, 25g fat (with 15g saturated), 55g carbs, 35g sugar, 4g fiber, and 5g protein. So, it’s definitely a decadent treat!

Decadent Brown Butter Strawberry Peach Pie

Author: faironplay.com
Total Time: 80 min
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and flavorful pie featuring the nutty notes of brown butter combined with sweet strawberries and peaches.

Ingredients

Scale

1 recipe double pie crust
1/2 cup (1 stick) unsalted butter
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
6 cups sliced fresh peaches (about 2 pounds)
2 cups fresh strawberries, hulled and halved
1 tablespoon lemon juice
1 large egg, beaten (for egg wash)
1 tablespoon turbinado sugar (for sprinkling)

Instructions

Preheat your oven to 400°F (200°C).
Prepare your double pie crust according to your favorite recipe or package directions. Line a 9-inch pie plate with one crust.
In a large bowl, melt the butter in a saucepan over medium heat. Cook, stirring occasionally, until the butter turns golden brown and smells nutty. This is brown butter. Remove from heat and let cool slightly.
In a separate bowl, whisk together the granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt.
Add the sliced peaches and halved strawberries to the dry ingredients. Pour the slightly cooled brown butter and lemon juice over the fruit. Toss gently to coat the fruit evenly.
Pour the fruit mixture into the prepared pie crust.
Place the second pie crust over the filling. Trim and crimp the edges to seal. Cut vents in the top crust to allow steam to escape.
Brush the top crust with the beaten egg wash and sprinkle with turbinado sugar.
Bake for 20 minutes at 400°F (200°C).
Reduce the oven temperature to 375°F (190°C) and continue baking for another 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent it with aluminum foil.
Let the pie cool completely on a wire rack for at least 3-4 hours before slicing and serving. This allows the filling to set.

Notes

For best results, use ripe but firm peaches.
If you don’t have fresh strawberries, frozen ones can be used, but drain them well before adding to the filling.
Ensure the brown butter has cooled slightly before adding to the fruit to prevent cooking the fruit prematurely.

Prep Time: 30 min
Cook Time: 50 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 250mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 5g
Cholesterol: 70mg

Keywords: strawberry peach pie, brown butter pie, fruit pie, summer pie, homemade pie, decadent dessert