Brown Butter Strawberry Peach Pie with fresh fruit and a nutty, flaky crust.

Scale

1 cup cold unsalted butter

2 ⅔ cups + 1 tbsp all-purpose flour

3/4 teaspoon fine sea salt

1/2 cup water

1 tbsp apple cider or white vinegar

1 whole egg, whisked

3 cups fresh sliced peaches

3 cups fresh strawberries

1/4 cup granulated sugar

1 tbsp lemon juice

1 tsp lemon zest

1/4 tsp fine sea salt

1/4 cup + 1 tbsp cornstarch

2–3 tbsp Turbinado sugar

1. Brown the butter and chill until firm.

2. Mix flour, salt, and cubed browned butter.

3. Add ice water and vinegar until dough forms.

4. Chill dough, roll out, and line pie pan.

5. Prepare filling and pour into crust.

6. Create lattice top and brush with egg wash.

7. Bake at 425F then reduce to 350F until golden.

8. Cool for 4 hours before slicing.

Discard excess fruit liquid before filling.

Cool completely for clean slices.

Cover with foil if crust browns too quickly.