Name: Brown Butter Strawberry Peach Pie
Prep time: 30 min
Cook time: 55 min
Total time: 3 h 25 min
Cuisine: American
Ingredients: 3 cups fresh strawberries, hulled and halved; 3 cups fresh peaches, peeled and sliced; ½ cup brown sugar; ¼ cup granulated sugar; ¼ cup all-purpose flour; 1 tablespoon cornstarch; ¼ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; ½ cup unsalted butter (1 stick); 1 double pie crust (store-bought or homemade), chilled; 1 egg, beaten (for egg wash); 1 tablespoon coarse sugar (optional, for sprinkling)

Jump to Recipe·Leave a Review

This Brown Butter Strawberry Peach Pie is the perfect marriage of sweet summer fruit and rich, nutty brown butter. I love how the juicy strawberries and peaches bake together under a golden, flaky crust, with the brown butter bringing a deep, caramel-like flavor that sets this pie apart. It’s a rustic dessert that feels both homey and indulgent—ideal for backyard gatherings or a simple treat after dinner. Brown Butter Strawberry Peach Pie

Why You’ll Love This Recipe

I love how this pie blends the sweetness of fresh fruit with the richness of brown butter for a truly unique flavor profile. It’s not your average fruit pie—there’s a depth of flavor here that comes from the browned butter and a touch of spice. The texture is spot on, too: tender fruit, a buttery crust, and that slightly crisp topping that makes each bite satisfying. It’s also adaptable, easy to make, and even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the filling:

3 cups fresh strawberries, hulled and halved
3 cups fresh peaches, peeled and sliced
½ cup brown sugar
¼ cup granulated sugar
¼ cup all-purpose flour
1 tablespoon cornstarch
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla extract

For the brown butter:

½ cup unsalted butter (1 stick)

For the crust:

1 double pie crust (store-bought or homemade), chilled

For the topping:

1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional, for sprinkling)

Directions

I start by preheating the oven to 375°F (190°C).
Then, I brown the butter by melting it in a saucepan over medium heat, stirring constantly. It foams, then turns golden and smells nutty—this takes about 5–7 minutes. I immediately remove it from the heat and set it aside to cool slightly.
In a large bowl, I mix the strawberries and peaches with the brown sugar, granulated sugar, flour, cornstarch, cinnamon, nutmeg, and salt. I stir in the lemon juice and vanilla extract, then pour in the cooled brown butter and mix everything gently until well combined.
I roll out one half of the pie crust and fit it into a 9-inch pie dish, trimming the edges if necessary.
I pour the filling into the crust, spreading it out evenly.
I roll out the second crust and lay it over the top, either as a solid top or lattice-style. I trim and crimp the edges to seal the pie, then brush the top with the beaten egg and sprinkle with coarse sugar if using.
I place the pie on a baking sheet to catch any drips and bake it for 50–60 minutes, until the crust is golden and the filling is bubbling.
I let the pie cool completely on a wire rack to allow the filling to set before slicing.

Servings and timing

This pie serves 8 generous slices. Prep time takes about 30 minutes, and bake time is around 50–60 minutes. I like to let it cool for at least 2 hours before serving, so everything holds together nicely when sliced.

Variations

I sometimes mix in raspberries or blueberries for a more complex berry flavor. If peaches aren’t in season, I use frozen ones—just make sure to thaw and drain them first. For a twist, I add a crumble topping instead of a top crust, using oats, brown sugar, and butter for a streusel-like finish. And when I want a little kick, I mix in a tablespoon of bourbon with the fruit for an adult-friendly version.

storage/reheating

I store leftovers covered in the refrigerator for up to 4 days. To reheat, I pop a slice in the oven at 350°F (175°C) for about 10–15 minutes to crisp up the crust again. Microwaving works in a pinch, but the crust stays flakier when reheated in the oven.

FAQs

How do I know when the pie is done baking?

I look for a deep golden-brown crust and bubbling filling. The bubbling means the fruit juices have thickened enough.

Can I use frozen fruit?

Yes, I can use frozen strawberries and peaches—just thaw and drain them well to avoid excess liquid in the pie.

Do I need to peel the peaches?

I prefer peeling them for a smoother texture, but it’s not absolutely necessary. The skin softens during baking.

Can I make this pie ahead of time?

Absolutely. I often bake it a day ahead—it gives the filling time to set and the flavors to meld beautifully.

What kind of pie crust works best?

I usually go for a buttery, flaky homemade crust, but a good-quality store-bought crust works just fine, especially when I’m short on time.

Conclusion

This Brown Butter Strawberry Peach Pie brings together fresh fruit and rich flavor in a way that feels both nostalgic and elevated. I love how it makes the most of seasonal ingredients with a simple twist that really makes it shine. Whether I’m serving it at a summer cookout or saving a slice for myself with a cup of coffee, this pie never disappoints.