Brown Butter Strawberry Peach Pie

Brown Butter Strawberry Peach Pie: Your New Summer Obsession

Hey friends, Jackson here from Food Meld. Let’s talk about summer. I’m not talking about the humidity or the mosquitoes. I’m talking about that magical, fleeting moment when the peaches are so juicy they drip down your chin and the strawberries are so sweet they taste like candy. That’s the feeling we’re capturing today, and we’re bottling it all up in what might just be the best pie you’ll ever make: my Brown Butter Strawberry Peach Pie.

Imagine this: a golden, flaky, all-butter crust that shatters with every forkful. Inside, a bubbling, jammy filling where sweet peaches and tart strawberries melt together in perfect harmony. But then—we take it next level. We add brown butter. If you’ve never browned butter before, get ready to have your mind utterly blown. It’s that same rich, creamy butter you know and love, but heated until it transforms into this deep, nutty, almost caramel-like flavor superhero. It weaves its way through every single bite of this pie, adding a layer of warmth and complexity that makes everyone who tries it stop, look at you, and ask, “Wait, what is that incredible flavor?”

This isn’t a fussy, complicated pastry project. It’s a down-to-earth, let’s-get-our-hands-a-little-floury kind of adventure. We’re making memories here, not just dessert. So, preheat that oven, grab your favorite bowl, and let’s cook something awesome together that’s guaranteed to create those “you’ve gotta try this” moments.

The Day I Learned Butter Could Sing

This pie has a little bit of my grandma in it, but not in the way you might think. My Granny Walker made the best peach pie in the entire state of Georgia, no question. But she was a strict traditionalist. You did not mess with her recipe. “Butter, sugar, fruit, crust. Don’t complicate a good thing, Jackson,” she’d say.

Then, one summer afternoon a few years back, I was attempting my own version of her legendary pie. I got distracted by a phone call (probably my mom asking if I’d called my grandma lately) and left the butter melting on the stove a little too long. I came back to this pan of gorgeous, foaming, golden-brown liquid that smelled like toasted hazelnuts and heaven. I thought I’d ruined it. But I tasted it and my eyes went wide. It was a happy accident that changed my cooking forever. I decided right then to throw caution to the wind and swirl this magical, nutty butter into my peach and strawberry filling. Granny’s sacred recipe got a “what if we tried this?” upgrade, and friends, she would absolutely approve. It tastes like tradition, but with its eyes on the future.

Gathering Your Flavor All-Stars

Here’s everything you need to make this summer showstopper. I’ve included my chef-y insights and swaps so you can make this pie your own!

For the Filling:

• 3 peaches, peeled and sliced – You want them ripe but still firm. If they’re too soft, they’ll turn to mush. Chef’s Tip: Don’t have a peeler? Score a small “X” on the bottom of each peach and blanch them in boiling water for 30 seconds, then plunge them into an ice bath. The skins will slip right off!
• 1 ½ cups fresh strawberries, hulled and halved – Their bright tartness is the perfect counterpoint to the sweet peaches.
• ¾ cup granulated sugar – This is the sweet backbone. The amount might seem like a lot, but it helps pull the juices out and create that saucy filling.
• 2 tbsp brown sugar – This little addition brings a hint of molasses depth that pairs beautifully with the brown butter.
• ¼ cup cornstarch – This is our thickening agent. It creates a glossy, perfectly set filling. Substitution: An equal amount of tapioca starch (or instant tapioca) works great too!
• 2 tbsp lemon juice – The acid brightens all the flavors and prevents the fruit from browning.
• ½ tsp cinnamon – A warm, cozy whisper in the background. It’s subtle but essential.
• ¼ tsp salt – Never, ever skip the salt in dessert. It makes all the other flavors pop and balances the sweetness.
• ½ cup unsalted butter, browned and cooled slightly – The star of the show! Using unsalted lets you control the sodium level. Browning it is easy—I’ll walk you through it below.

For the Crust & Finish:

• 1 homemade or store-bought double pie crust – No shame in the store-bought game! It’s a huge time-saver. If you’re going homemade, my favorite is an all-butter crust for maximum flavor.
• 1 egg + 1 tbsp water (egg wash) – This gives the crust that gorgeous, professional-looking golden shine.
• Coarse sugar, for sprinkling – The big crystals add a delightful crunch and a bit of extra sweetness.

Let’s Build This Beautiful Pie, Step-by-Step

Follow these steps and you’ll be a pie hero in no time. I’m talking you through every little trick I’ve learned.

Step 1: Preheat and Prepare
Get that oven rack in the center position and preheat your oven to 375°F (190°C). This isn’t just a suggestion—a properly preheated oven is crucial for a crisp, not-soggy bottom crust. While it heats, get your 9-inch pie dish out.

Step 2: Brown That Butter Like a Boss
Place the ½ cup of unsalted butter in a light-colored saucepan or skillet (so you can see the color change) over medium heat. Let it melt, then continue to cook, swirling the pan occasionally. It will foam and crackle—that’s the water cooking off. Keep a close eye on it. After a few minutes, you’ll see golden brown specks start to form on the bottom and it will smell incredibly nutty. The second it reaches this stage, take it off the heat and immediately pour it into a heatproof bowl to stop the cooking. Let it cool for about 10-15 minutes. You just created liquid gold.

Step 3: Macerate the Fruit
In a large bowl, gently toss your sliced peaches and halved strawberries with the granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and salt. Now, pour in that gorgeous, slightly cooled brown butter. Gently fold it all together until every piece of fruit is glistening. Let this mixture sit for 10-15 minutes. You’ll see a pool of delicious juices start to form at the bottom—this is exactly what you want!

Step 4: Assemble with Confidence
Roll out your bottom pie crust and fit it into your pie dish, letting the edges hang over. Give your fruit mixture one more good stir and pour the entire contents—every last bit of juice and butter—into the crust. Smooth it into an even layer. Now, top it with your second crust. You can go full coverage (cut a few slits in the top to let steam escape) or get fancy with a lattice weave. Crimp the edges together to seal everything in. Pro Tip: If your crust feels warm or soft, pop the whole assembled pie into the freezer for 10 minutes before baking. This helps the crust hold its shape and get extra flaky.

Step 5: The Golden Touch
Whisk your egg with one tablespoon of water to make an egg wash. Use a pastry brush to lightly coat the entire top crust. This is your glue for the sugar! Generously sprinkle that coarse sugar over the top. It’s the finishing touch that adds texture and sparkle.

Step 6: Bake to Perfection
Place your pie on a baking sheet (this is a lifesaver for catching any bubbling-over juices!). Bake for 45-50 minutes. You’re looking for a deep golden brown crust and thick, bubbly filling. About halfway through, around the 25-minute mark, check the edges of the crust. If they’re browning too quickly, tent them with strips of aluminum foil or a pie crust shield. Once it’s gorgeous and bubbling, take it out and put it on a wire rack.

Step 7: The Hardest Part: Wait.
I know, I know. Your kitchen smells incredible and you want to dive in. But you must let the pie cool for at least 2 hours, preferably 3-4. This isn’t a punishment; it’s what allows the cornstarch to fully set the filling. If you cut it warm, it will be a soupy mess. Trust me, it’s worth the wait for that perfect, clean slice.

How to Serve This Masterpiece

Once your pie has patiently cooled, it’s showtime! Slice it with a sharp knife. I love serving it just barely warm, so sometimes I’ll pop a single slice in the microwave for 15 seconds before plating. The absolute non-negotiable serving suggestion? A giant scoop of high-quality vanilla ice cream. The contrast of the cold, creamy ice cream melting into the warm, fruity pie is a religious experience. A dollop of freshly whipped cream or a drizzle of cold cream are also legendary choices.

Mix It Up! Your Pie, Your Rules

This recipe is a fantastic canvas for your creativity. Here are a few of my favorite twists:

• Berry Bliss: Swap the strawberries for an equal amount of raspberries or blackberries.
• Gingery Zing: Add 1 tablespoon of freshly grated ginger or ½ tsp of ground ginger to the filling for a spicy kick.
• Oat Crumble Top: Skip the top crust and instead make a brown butter oat crumble! Use the same browned butter to mix with ½ cup flour, ½ cup oats, ½ cup brown sugar, and a pinch of salt until crumbly. Sprinkle over the filling and bake.
• Bourbon Brown Butter: After browning the butter, take it off the heat and stir in 2 tablespoons of bourbon. Let the alcohol cook off for a minute before adding it to the fruit. Incredible depth of flavor!
• Gluten-Free Friendly: Use a gluten-free pie crust and ensure your cornstarch is certified GF. The filling is naturally gluten-free!

Jackson’s Chef Notes & Kitchen Stories

This recipe has evolved so much from that first happy accident. I’ve made it probably two dozen times, tweaking it each time. I once tried adding a handful of blueberries, and while delicious, it turned the filling a slightly murky color—still tasty, but not as visually stunning. My dog, Biscuit, is my official kitchen clean-up crew, and he goes absolutely wild for any stray piece of peach that might “accidentally” fall on the floor.

The biggest lesson? Don’t fear the brown butter. So many people tell me they’re scared they’ll burn it. Just stay with it, use a light-colored pan, and trust your nose. The second it smells nutty and you see those brown bits, you’re done. It’s a game-changer for cookies, pastas, and so much more. Welcome to the brown butter fan club!

FAQs: Your Pie Questions, Answered

Q: My filling is super runny after baking and cooling! What happened?
A: This usually means the pie wasn’t baked long enough, or it was cut too soon. The filling needs to be actively bubbling throughout (not just around the edges) to activate the cornstarch’s full thickening power. And remember, that full cool-down time is non-negotiable for a set slice.

Q: Can I use frozen fruit instead of fresh?
A: You can, but you need to adjust! Thaw the fruit completely and drain off almost all of the excess liquid. You might also need to increase the cornstarch by a tablespoon or so to compensate for the extra moisture. The texture will be slightly softer, but still delicious.

Q: The edges of my crust burned before the middle was done. How do I prevent that?
A: This is super common! This is exactly why we use a pie crust shield or foil. As soon as the edges look set and are starting to turn golden, loosely cover them with foil for the remainder of the bake time. This allows the center to catch up without the edges turning into charcoal.

Q: My bottom crust was soggy. Any tips?
A: A few tricks! 1) Make sure your fruit filling is still somewhat cool (not warm from the butter) when you add it to the crust. 2) Place your pie dish on a preheated baking sheet in the oven. The direct bottom heat helps crisp things up. 3) Glass or ceramic pie dishes are better than metal for achieving a crisp bottom crust.

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Nutritional Information

Yield: 8 slices | Serving Size: 1 slice
Calories: 390 | Total Fat: 21g | Saturated Fat: 13g | Carbohydrates: 48g | Sugar: 28g | Fiber: 3g | Protein: 3g | Sodium: 190mg

*This is an estimate provided for informational purposes only. Actual values will vary based on specific ingredients used and portion size.

Final Thoughts

If summer had a flavor, I’m convinced this pie would be it. The juicy strawberries, the sunshine-sweet peaches, and that nutty brown butter all come together to create something that’s not just dessert—it’s pure joy in a slice. It’s the kind of pie that makes people pause mid-bite, close their eyes, and grin.

Don’t let the browned butter intimidate you—it’s a simple trick that makes you look like a pastry genius. And whether you go rustic lattice, full-coverage top crust, or oat crumble, you’re not just baking pie—you’re baking memories.

So grab a scoop of vanilla ice cream, invite a few friends over, and let this Brown Butter Strawberry Peach Pie be your excuse to slow down, savor the season, and share something extraordinary.