Description
Fresh peaches and strawberries baked in a flaky brown butter crust with a golden lattice topping.
Ingredients
Scale
- 1 cup cold unsalted butter
- 2 2/3 cups plus 1 tbsp all-purpose flour
- 3/4 tsp fine sea salt
- 1/2 cup water
- 1 tbsp apple cider vinegar
- 1 whole egg, whisked
- 3 cups fresh sliced peaches
- 3 cups fresh strawberries, hulled and quartered
- 1/4 cup granulated sugar
- 1/4 cup plus 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp fine sea salt
- 2–3 tbsp turbinado sugar
Instructions
- Brown the butter and chill until firm.
- Mix flour and salt, then cut in the brown butter.
- Add ice water mixture until dough forms.
- Divide dough into two discs and chill for 1 hour.
- Roll one disc and fit into a 9-inch pie pan.
- Roll second disc and cut lattice strips.
- Mix peaches, strawberries, sugar, cornstarch, lemon juice, zest, and salt.
- Fill pie shell with fruit mixture.
- Create lattice top and crimp edges.
- Brush with egg wash and sprinkle with turbinado sugar.
- Bake at 425F for 25 minutes.
- Reduce heat to 350F and bake 40-50 minutes more.
- Cool for 4 hours before serving.
Notes
- Keep the dough cold for the flakiest crust.
- Discard excess liquid from the fruit mixture.
- Serve with vanilla ice cream.
- Prep Time: 3 hours
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 24
- Sodium: 260
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 62
- Fiber: 3
- Protein: 5
- Cholesterol: 72