Oh my goodness, you guys. If you’re looking for a pie that screams summer but with a serious grown-up twist, then you HAVE to try this Decadent Brown Butter Strawberry Peach Pie Recipe. Seriously, it’s become my absolute go-to for gatherings, and everyone always asks for the secret. And the secret? It’s all in that gorgeous, nutty brown butter that takes classic strawberries and peaches to a whole new level of deliciousness. I first stumbled upon this idea years ago, trying to elevate a simple fruit pie, and let me tell you, it worked like a charm! It’s like a cozy hug in pie form, but with all the bright, fresh flavors we love about summer fruits.

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

It’s surprisingly easy to make: Seriously, it looks fancy, but even a beginner can whip this up and impress everyone.

That flavor combo is unreal: The nutty, toasted notes of brown butter mingling with sweet peaches and tangy strawberries? Pure magic.

Perfect for summer vibes: It highlights the best of in-season peaches and berries, making any cookout or picnic feel extra special.

Crowd-pleaser guaranteed: Whether it’s family dinner or a potluck, this pie disappears FAST. People always ask for seconds (and the recipe!).

The aroma is heavenly: Your whole house will smell like pure comfort and sweetness while it bakes.

It’s versatile: Serve it warm with ice cream, or chilled with a dollop of whipped cream – it’s delicious either way.

Gather Your Ingredients for the Decadent Brown Butter Strawberry Peach Pie

Okay, so to get this pie tasting absolutely phenomenal, we need a few key players. First things first, you’ll need a good double pie crust. You can totally use store-bought if you’re in a pinch, but I always love making my own when I have the time!

Now for the star of the show: the brown butter! You’ll need 1 cup of unsalted butter, which sounds like a lot, but trust me, it’s worth it. For the fruit filling, we’re talking about 6 cups of sliced fresh peaches – make sure they’re ripe but still a little firm so they hold their shape. And then 2 cups of fresh strawberries, hulled and halved. They bring such a lovely tartness to balance everything out.

For the yummy filling binder and spicing things up, grab a half cup of granulated sugar and a quarter cup of light brown sugar. We’ll also need a quarter cup of all-purpose flour and a quarter cup of cornstarch to thicken everything up perfectly. Don’t forget the spices: 1 teaspoon of cinnamon, a half teaspoon of nutmeg, and a quarter teaspoon of ginger. And just a pinch of salt, about a half teaspoon, to make all those flavors pop! Lastly, a tablespoon of lemon juice to brighten everything up, and for that lovely golden top, a beaten egg for the wash and a tablespoon of sugar to sprinkle on top right before baking. Oh, and if you’re ever in a bind and need some heavy cream for something else, check out this super easy recipe I have for making it from scratch!

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

Alright, let’s get this pie party started! It might look super fancy, but trust me, it’s totally doable. First things first, crank up that oven to 400°F (200°C). We want it nice and toasty!

Now for the magic: the brown butter! Grab a big skillet and melt your butter over medium heat. Keep an eye on it and stir it around now and then. You’ll see it start to foam up, and then those little milk solids will turn golden brown and smell all nutty and amazing. That’s your brown butter! It’s super important to take it off the heat once it smells good and looks golden – we don’t want it to burn! Let it cool just a bit while we do the next step.

In a big bowl, whisk together all your dry stuff: the granulated sugar, the light brown sugar, that flour, salt, cinnamon, nutmeg, and ginger, plus the cornstarch for thickening. This ensures everything is mixed in evenly, so you don’t get pockets of spice or raw flour – yuck!

Now, toss in your beautiful sliced peaches and those lovely halved strawberries. Don’t forget the lemon juice! Give it all a gentle toss to coat the fruit. Then, pour that glorious brown butter over everything and give it another gentle stir. This is where the flavor really starts to build!

Take your pie plate and carefully line it with one of your crusts. Pour all that yummy, saucy fruit filling right into it. Then, top it all off with your second crust. Crimp those edges really well to seal everything up – we don’t want any filling bubbling out! And don’t forget to cut a few slits in the top with a knife so the steam can escape. You can even get fancy and use some fun pastry cutters if you’re feeling it!

Once the top crust is on, brush it all over with that beaten egg wash. This gives it a beautiful golden-brown color. Then, sprinkle that tablespoon of sugar over the top. It makes it extra sparkly and gives it a lovely little crunch. You could also try using a homemade puff pastry for the top if you’re feeling adventurous!

Time to bake! Pop it into that preheated 400°F (200°C) oven for about 20 minutes. Afterwards, dial down the oven heat to 375°F (190°C) and let it bake for another 35 to 45 minutes. You’ll know it’s ready when the crust is a gorgeous deep golden brown and you can see the filling bubbling away merrily. If the crust starts looking too dark too fast, just loosely tent a piece of foil over it. Patience, almost there!

One last, super important step: let it cool! Seriously, let it sit on a wire rack for at least 2 to 3 hours. I know it’s TORTURE waiting, but this is crucial for the filling to set properly. If you cut into it too soon, you’ll have a soupy mess, and nobody wants that. Once it’s cooled, slice it up and enjoy!

Tips for the Perfect Decadent Brown Butter Strawberry Peach Pie

Alright, so you’ve got your ingredients, you’ve followed the steps – now for a few little secrets to make your pie absolutely sing! First off, when you’re picking your peaches, go for ones that are ripe but still firm. You want that lovely sweetness, but we don’t want them turning into mush in the pie, right? It’s kind of like with my rhubarb pie – you need the fruit to hold its own.

Now, about that bottom crust – the dreaded soggy bottom! To avoid that, make sure your brown butter isn’t piping hot when you toss it with the fruit, and let the pie cool *completely*. Seriously, it’s the hardest part! Also, preheating your oven nice and hot at the start really helps set the crust faster. It’s the same trick I use for my fresh strawberry pie. Don’t be afraid to tent it with foil if the crust is browning too much before the filling is bubbling!

Ingredient Notes and Substitutions for Your Pie

Let’s chat about some of the ingredients that make this pie so special for the Decadent Brown Butter Strawberry Peach Pie Recipe. Brown butter, for starters, isn’t just melted butter; it’s butter that’s been cooked until the milk solids toast, giving it this incredible nutty, toasty flavor. It really elevates the whole pie, giving it a depth that regular butter just can’t match.

Now, if you’re not a fan of peaches, or maybe they’re just not in season, you could totally try swapping them out for nectarines or even plums! They’ll give a slightly different, but still delicious, flavor profile. For the strawberries, if you can’t find fresh ones, frozen ones work in a pinch, but don’t thaw them first – just toss them in frozen. The cornstarch is there to make sure our filling isn’t runny; it’s our thickening superhero!

Serving and Storing Your Delicious Pie

Oh, this pie is just divine served slightly warm. And you absolutely *have* to try it with a scoop of vanilla bean ice cream – seriously, it melts into that nutty brown butter filling and it’s heavenly! A dollop of freshly whipped cream or even some of that amazing homemade panna cotta I make works wonders too.

Got leftovers? Lucky you! Just cover the pie loosely with plastic wrap or foil and pop it in the fridge. It’ll keep nicely for about 3-4 days. If you want to reheat a slice, just pop it in a moderate oven (around 300°F or 150°C) for about 10-15 minutes until it’s warmed through.

Frequently Asked Questions About Decadent Brown Butter Strawberry Peach Pie

Got questions about this pie? I’ve got answers!

Can I use frozen fruit in this Decadent Brown Butter Strawberry Peach Pie Recipe?

You absolutely can! If you can’t get your hands on fresh strawberries or peaches, frozen works just fine. The key is to not thaw them before you toss them with the other filling ingredients. Using them straight from the freezer helps prevent the pie from getting too watery. Just be prepared that the baking time might be a *smidge* longer to get everything bubbly and perfect.

How do I prevent a soggy bottom crust?

Ah, the age-old question! For this pie, the brown butter is key. Make sure it’s cooled down a bit before you mix it with the fruit – too hot and it can pre-cook the bottom crust. Also, preheating your oven to that initial 400°F and letting the pie cool *completely* (I know, I know, it’s the hardest part!) are your best friends for a crisp bottom crust. Don’t skip that cooling time!

What is brown butter and why use it in this pie?

Think of brown butter as regular butter that’s been cooked a little longer until the milk solids toast to a beautiful golden-brown color. It gets this amazing, rich, nutty flavor that’s way more complex than plain melted butter. It adds this incredible depth and warmth to the fruit that just makes this strawberry peach pie recipe feel extra special and, well, decadent!

My pie filling seems a little runny. What did I do wrong?

No worries, it happens! The most common reason for a runny pie is not letting it cool completely. The filling needs time to set up as it cools. Also, make sure you used the cornstarch! It’s our thickening agent. If you’re really worried, you could add an extra tablespoon of cornstarch to the dry ingredients next time, but truly, patience during the cooling phase is usually the magic fix for a runny filling.

Estimated Nutritional Information

Just a little heads-up, the nutritional info for this pie is an estimate, you know? It can change a bit depending on the exact ingredients you use, like the brand of butter or the ripeness of the fruit. But generally, you’re looking at around 450 calories per slice, with about 25g of fat (15g saturated), 55g carbs, 35g sugar, and 3g of sodium. This is for one slice, naturally!

Decadent Brown Butter Strawberry Peach Pie

Author: memorecipes.com
Total Time: 90 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 for double pie crust
1 cup (2 sticks) unsalted butter
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup cornstarch
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 granulated sugar (for sprinkling)

Instructions

Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Cook, stirring occasionally, until the butter turns a golden brown and smells nutty. This is your brown butter. Remove from heat and let cool slightly.
In a large bowl, whisk together the granulated sugar, brown sugar, flour, salt, cinnamon, nutmeg, ginger, and cornstarch.
Add the sliced peaches, strawberries, and lemon juice to the sugar mixture. Gently toss to coat the fruit evenly.
Pour the brown butter over the fruit mixture and toss again to combine.
Line a 9-inch pie plate with one pie crust. Pour the fruit filling into the crust.
Top with the second pie crust. Crimp the edges to seal and cut vents in the top crust.
Brush the top crust with the beaten egg wash and sprinkle with the tablespoon of sugar.
Bake for 20 minutes at 400°F (200°C).
Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 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 foil.
Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving.

Notes

For best results, use ripe but firm peaches.
If you don’t have fresh strawberries, you can use frozen ones, but do not thaw them before adding to the pie.
Ensure the pie cools completely to allow the filling to set properly.

Prep Time: 30 min
Cook Time: 60 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: 75mg

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