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Brown Butter Strawberry Peach Pie

Indulge in Brown Butter Strawberry Peach Pie Bliss

This Brown Butter Strawberry Peach Pie delivers an irresistible blend of fresh strawberries and peaches, enhanced by the rich flavor of brown butter.
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Prep Time 1 hour
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pie Crust
  • 1 crust Pre-made or Homemade Pie Crust Ensure it's chilled for a flaky texture.
Fruit Filling
  • 4 cups Ripe Peaches Sweetness and juicy texture; nectarines can be used as a substitution.
  • 2 cups Strawberries Brightness and tang; fresh is best.
  • 1/2 cup Unsalted Butter Browning enhances the flavor beautifully.
  • 2 tablespoons Fresh Lemon Juice Fresh-squeezed yields the best results.
  • 3/4 cup Granulated Sugar Helps macerate the fruit.
  • 1/2 cup Light Brown Sugar Adds depth and subtle caramel notes.
  • 1/4 cup All-Purpose Flour Acts as a thickener.
  • 1 teaspoon Ground Cinnamon Adds warmth and spice.
  • 1/4 teaspoon Salt Essential for enhancing flavors.
  • 1 teaspoon Vanilla Extract Flavor enhancer.
  • 1 each Egg (for wash) Creates a golden finish.
  • 2 tablespoons Turbinado Sugar (optional) Adds texture and sparkle.

Equipment

  • 9-inch pie pan
  • Medium saucepan
  • large mixing bowl
  • small bowl for egg wash

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Fit the pie crust into a 9-inch pie pan and chill for at least 15 minutes.
  3. Melt unsalted butter over medium heat, stirring frequently until it turns golden brown.
  4. Combine ripe peaches and strawberries in a large bowl, drizzle with lemon juice and toss gently.
  5. Add granulated sugar, light brown sugar, flour, cinnamon, and salt to the fruit mix, then pour in cooled brown butter and vanilla.
  6. Spoon the fruit filling into the chilled pie crust.
  7. Top the pie with a lattice design or a full top crust, making slits for steam to escape.
  8. Brush the crust with beaten egg and sprinkle with turbinado sugar if desired.
  9. Bake for 45 to 50 minutes until the crust is golden brown and filling bubbles.
  10. Let the pie cool on a wire rack for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Optimal slices require cooling for 2 hours post-baking for the filling to set properly.

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