Strawberry peach pie is the ultimate summer treat! Featuring fresh, juicy peaches and strawberries encased in a buttery brown butter crust. Serve a slice of this summer pie with a scoop of vanilla ice cream and enjoy it all summer long!
Strawberry rhubarb pie has been in the spotlight for years, but it's time for this strawberry peach pie to take its place!
I have made thousands of pies working as a pastry chef, so this post is full of step-by-step details and expert tips for the perfect pie crust, including how to make a lattice top.
Why We Love Strawberry Peach Pie
- It's made with brown butter crust which gives it a richer, nuttier flavor. Making brown butter is an extra step, but if you've tried my brown butter snickerdoodles or brown butter banana bread, you'll know it's worth it!
- The strawberry peach filling is made with fresh peaches (like my fresh peach cookies) and fresh strawberries, giving it just the right amount of sweetness.
- Easy summer dessert: Whether you're in charge of dessert for a potluck, barbeque, birthday, or summer get-together, this strawberry peach pie is a crowd favorite that everyone will love!
Ingredient Notes and Substitutions
Peaches: You want to use fresh, ripe peaches for the best results (similar to my peach cinnamon rolls!)
Strawberries: Like the peaches, they should be fresh and ripe!
Vinegar: This ingredient is added to the ice water. The acid from the vinegar serves as a tenderizer and gluten inhibitor, keeping your pie crust soft and tender. It also keeps the dough from turning grey in the fridge so you can make it well in advance!
Cornstarch: Cornstarch is used as a thickener in the pie filling to absorb some of the moisture from the fresh fruit. You can substitute it for all-purpose flour, but I recommend adding an additional 1-2 tablespoons.
Find the full ingredient measurements and instructions in the recipe card below!
Step 1: Brown the butter. Cook the cold butter over medium heat, stirring frequently, until there are medium-brown butter solids at the bottom of the pan and it smells nutty.
Scrape it into a shallow bowl lined with parchment paper. Chill the butter in the freezer until firm, then cut it into cubes (image 1 below).
Step 2: Mix the dry ingredients. In a stand mixing bowl, combine the dry ingredients. Then add the browned butter.
Mix with the paddle attachment on low speed until the butter is pea-sized and resembles coarse sand (image 2 below).
Step 3: Mix in the water. With the mixer on low, stream the cold water by the tablespoon until the dough clumps around the paddle (image 3 below). It should feel moist and soft, not sticky.
Step 4: Portion and chill the pie dough. Divide the dough into two equal balls. Wrap each loosely in plastic wrap, then use a rolling pin to roll them into a flat disc (image 4 above).
Chill in the fridge for at least 1 hour, or up to 5 days.
Step 5: Roll the pie dough. On a lightly floured surface, roll the first disc into a ⅛-inch thick circle. About 12 inches in diameter.
Chill the pan in the fridge while you roll out the second disc the same way.
Step 6: Cut the lattice top. Cut the dough into 10, 1-inch strips and transfer them to a parchment-lined baking tray (image 6 below). Chill the dough in the fridge while you make the filling.
Step 7: Make the pie filling. In a large bowl, combine the sliced peaches, strawberries, sugar, lemon juice, lemon zest, cornstarch, and salt until the fruit is evenly coated (image 7 above).
Step 8: Fill the pie. Pour the fruit filling into the pie pan, leaving any juices behind, so that it evenly fills the pan (image 8 above). The extra juice is not needed and should be discarded.
Step 9: Assemble the lattice top. Arrange the vertical strips on the top of the fruit. Pull back every other strip to the middle of the pie.
Lay one strip down horizontally, then bring the vertical strips back down. Repeat this until the lattice pattern is complete (image 9 below).
Step 10: Crimp the edges. Trim the excess dough to the edge of the pie plate, tucking the bottom crust over the lattice pieces. Crimp the edges with your knuckles (image 10 above).
Step 11: Bake! Brush the top of the pie with the egg wash. Sprinkle the top of the crust with turbinado sugar if desired (image 11 above). Then bake the pie on a rimmed baking sheet for 25 minutes.
Without opening the door, decrease the heat and bake for another 40-50 minutes. Cover the pie with aluminum foil if the crust gets too brown.
Step 12: Cool. Cool the baked pie on a wire rack for at least 4 hours (image 12 above).
This will allow the filling to firm up and make it easier to cut. Serve with a scoop of ice cream and enjoy!
Expert Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Cool the butter before using. The key to a buttery and flaky pie crust is cold ingredients! Because we are browning and melting the butter, it needs to completely freeze before use.
- Make it ahead. This pie does wonderfully when baked the day before. This gives it extra time for the juices to firm up before cutting.
Storage and Freezing
Cover leftovers tightly in the refrigerator for up to 5 days. If you can put the pie in an airtight container as well, that's even better!
The pie dough crust can be prepared and stored ahead of time in the fridge for up to 5 days or in the freezer for up to 3 months.
The baked pie will freeze well for up to 3 months. Let it defrost in the fridge overnight before serving.
My top recommendation for baking any kind of pastry is to use metal pans. Glass or ceramic pans retain heat differently, making the bake time and temperature different than the recipe instructions.
If you don't have a stand mixer, you can use a food processor or a pastry cutter to cut the butter into the flour. Then you can drizzle the water into the food processor or into the bowl and mix with a wooden spoon. Try not to handle it with your hands too much or it will soften the butter.
I found that peeling the peaches is a personal preference. The peel softens quite a bit while baking so you don't really notice them.
When adding the fruit filling to the pan, try not to scrape all of the excess juices into the pan. If you have very ripe peaches, you can also add an extra tablespoon of cornstarch to the fruit.
I don't recommend using frozen peaches and strawberries, as I found they turn mushy while baking.
Brown Butter Strawberry Peach Pie
Brown Butter Pie Crust
- 1 cup cold unsalted butter
- 2 ⅔ cups + 1 tbsp all-purpose flour *see notes below for measuring*
- ¾ teaspoon fine sea salt
- ½ cup water
- 1 tablespoon apple cider or white vinegar
- 1 whole egg whisked
Strawberry and Peach Filling
- 3 cups fresh sliced peaches
- 3 cups fresh strawberries hulled and quartered
- ¼ cup granulated sugar
- ¼ cup + 1 tbsp cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon fine sea salt
- 2-3 tablespoon Turbinado sugar optional
Make the Pie Dough
- Line a shallow bowl with parchment paper. Set aside.
- In a stainless steel pan, cook the butter over medium heat for 10-12 minutes, or until there are medium brown butter solids and the butter smells nutty. You should have about 185 g or just under 1 cup of browned butter. Scrape the butter into the bowl and chill in the freezer until firm, about 1 hour.1 cup cold unsalted butter
- Once completely frozen, remove the parchment paper and cut the butter into cubes. Place it back in the freezer until ready to use.
- In a stand mixing bowl, combine the flour and salt. Then add the cubed browned butter. Mix the butter on low speed until small, pea-sized pieces remain, and it resembles coarse sand, about 3 minutes.2 ⅔ cups + 1 tablespoon all-purpose flour, ¾ teaspoon fine sea salt
- Measure out the water and vinegar into a cup, then add ice. Stir to melt some of the ice and chill the water.½ cup water, 1 tablespoon apple cider or white vinegar
- With the mixer running on low, drizzle the ice water into the bowl by the tablespoon. You will need about 10-15 tablespoons of water. When the dough starts to clump around the paddle, stop mixing. It should feel moist and soft, but not sticky.
- Divide the dough into two rounds. Wrap each one in plastic wrap and roll them into flat round discs. Each disc should hold about 335 grams of dough. Chill in the fridge for at least 1 hour.
Assemble the Pie
- Preheat the oven to 425 F/218 C.
- Take one disc of dough from the fridge and place it on a lightly floured surface. Lightly dust the top of the dough and your rolling pin with flour.
- Start from the center and work your way out in all directions, turning the dough with your hands as you go. Between passes of the rolling pin, rotate the pie crust and even flip it, to make sure it’s not sticking to your work surface. Sprinkle on a little more flour if it’s sticking.
- Roll it into a circle about ⅛ inch thick and 12” in diameter. Roll it up onto your rolling pin and transfer it to a 9” metal pie pan. Always be gentle with your pastry dough. You don’t want it to tear. Chill in the fridge while you roll out the second disc.
- Roll the second disc in the same way, to an ⅛ inch thick round. Cut out 1 inch strips and transfer them to a parchment-lined baking tray. Chill the lattice in the fridge while you make the filling.
- In a large bowl, combine the strawberries, peaches, sugar, lemon juice, lemon zest, cornstarch, and salt. Pour the filling into the pie dish, leaving all of the excess liquid in the bowl. The extra liquid is not needed and should be discarded.3 cups fresh sliced peaches, 3 cups fresh strawberries, ¼ cup granulated sugar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, ¼ teaspoon fine sea salt, ¼ cup + 1 tablespoon cornstarch
- To make the lattice, arrange the vertical strips on the top of the filling. Pull back every other strip to the middle of the pie. Lay one strip down horizontally, then bring the vertical strips back down. Repeat this until the entire lattice is complete.
- Trim the excess dough to the very edge of the pie dish, tucking the bottom crust over the lattice pieces. Crimp the edges with your knuckles.
- Brush the top crust of the pie with the egg wash. Sprinkle with turbinado sugar.1 whole egg, 2-3 tablespoon Turbinado sugar
- Place the pie on a rimmed baking sheet. Bake for 25 minutes. Without opening the oven, decrease the heat to 350 F/180 C and continue baking for another 40-50 minutes. Cover the top with foil if the crust starts to get too brown.
- Let the pie cool on a wire rack for at least 4 hours at room temperature before serving. This allows the filling to thicken up and make it easier to cut. Serve with ice cream and enjoy!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.