Brown Butter Strawberry Peach Pie Recipe – Easy Summer Dessert with Vanilla Bean Ice Cream

Let me paint you a picture: warm, toasty notes of brown butter swirling in the air, mingling with the sun-kissed sweetness of ripe strawberries and juicy peaches. The aroma alone is enough to make you forget about counting calories and just live in the moment. There’s something about the way the crust crisps up, golden and fragrant, hugging that luscious fruit filling—honestly, it’s the kind of pie that makes you pause, fork mid-air, just to savor the anticipation.

The very first time I baked this Brown Butter Strawberry Peach Pie, it was a Saturday afternoon, pouring rain outside. I was knee-high to a grasshopper when I first watched my grandma roll out pie dough in her tiny kitchen, and every bite of this pie brings me back to those days. The brown butter twist? That was a happy accident, inspired by a bakery treat I tried years ago (and, let’s face it, I wish I’d figured it out sooner). It’s pure, nostalgic comfort—dangerously easy to make, but with a flavor that is anything but ordinary.

My family couldn’t stop sneaking slices off the cooling rack, and I’ve caught my kids spooning the vanilla bean ice cream right onto their plates before the pie’s even cooled. There’s just something magical about the combination: the fruit bubbles up, the crust gets flaky, and the ice cream melts into creamy rivers. Whether it’s for a backyard barbecue, a picnic, or just because you want to brighten up your Pinterest board with something stunning, this pie delivers.

Honestly, I’ve tested this recipe so many times (in the name of research, of course), and it’s become a staple for family gatherings, gifting to neighbors, and those late-night cravings. It feels like a warm hug and, trust me, you’re going to want to bookmark this one for every summer occasion.

Why You’ll Love This Recipe

When you’re looking for the ultimate summer dessert, this Brown Butter Strawberry Peach Pie with Vanilla Bean Ice Cream checks every box. Having baked pies for years—sometimes nailing it, sometimes not so much—I can say with confidence that this one’s got a little magic. Here’s why:

• Quick & Easy: Comes together in under 30 minutes of active prep, so you’re not stuck in the kitchen all day. Perfect for those last-minute dessert emergencies or when you’re racing against melting ice cream.
• Simple Ingredients: No fancy grocery runs needed. Seriously, you probably have most of what you need already (and the rest can be grabbed at any farmers’ stand or supermarket).
• Perfect for Gatherings: Whether it’s brunch, potlucks, or cozy evenings on the patio, this pie fits right in. It’s photogenic for Pinterest, and tastes even better than it looks.
• Crowd-Pleaser: I’ve served this to picky kids, skeptical adults, and pie purists—every single one asked for seconds. The combo of brown butter, fresh fruit, and creamy vanilla bean ice cream is irresistible.
• Unbelievably Delicious: The depth of flavor from browned butter is a game-changer. It adds a hint of nuttiness that makes the pie stand out from every other fruit pie you’ve tried.

What sets this pie apart is the brown butter technique: it’s not just melted butter, but carefully toasted until golden and fragrant. That little step makes all the difference—trust me, I’ve tried it both ways. The filling is perfectly balanced, not too sweet or runny, and the vanilla bean ice cream on top? It’s the kind that makes you close your eyes in bliss.

This isn’t just another strawberry peach pie—it’s comfort food reimagined. Healthier than most (less sugar, more real fruit), faster to prep, and with a soul-soothing satisfaction you can’t fake. If you’ve ever wanted to impress guests without stress, or turn a regular meal into a memory, this is your answer. There’s a reason it’s become my go-to for every summer celebration.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most items are pantry staples or easy to find at your local market (honestly, you may already have half of them ready to go). Here’s what you’ll need for your Brown Butter Strawberry Peach Pie with Vanilla Bean Ice Cream:

• For the Brown Butter Crust:
  • 2 1/2 cups (312g) all-purpose flour
  • 1 cup (227g) unsalted butter, browned and cooled (adds a nutty depth)
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp salt
  • 6-8 tbsp (90-120ml) ice water
• For the Filling:
  • 2 cups (300g) fresh strawberries, hulled and sliced (I use local berries for the best flavor)
  • 2 cups (300g) ripe peaches, peeled and sliced (clingstone or freestone peaches work equally well)
  • 2/3 cup (130g) granulated sugar (adjust to taste; I prefer organic cane sugar)
  • 1/4 cup (32g) cornstarch (for thickening—arrowroot works in a pinch)
  • 1 tbsp (15ml) fresh lemon juice (brightens the fruit flavor)
  • 1/2 tsp ground cinnamon (optional, but adds warmth)
  • 1/4 tsp salt
  • 1 tsp vanilla extract (for extra depth)
• For Assembly:
  • 1 egg, beaten (for egg wash)
  • 1 tbsp coarse sugar (for sprinkling, optional but adds crunch)
• For the Vanilla Bean Ice Cream:
  • 2 cups (480ml) heavy cream
  • 1 cup (240ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1 whole vanilla bean, split and scraped (or 2 tsp vanilla bean paste)
  • Pinch salt
  • 6 large egg yolks

Ingredient Tips: For best results, pick ripe but firm peaches and strawberries—overripe fruit can get mushy in the pie. I love using Kerrygold butter for its creamy flavor. If you’re gluten-free, swap in your favorite 1:1 flour blend. Dairy-free? Use coconut milk and vegan butter for the ice cream and crust. You can substitute half the peaches for nectarines, or add a handful of blueberries if you want a berry twist. In late summer, swap in apricots or plums for a new flavor profile.

And honestly, don’t stress if you’re out of vanilla bean—extract works just fine. Make it your own!

Equipment Needed

You don’t need a fancy kitchen to whip up this Brown Butter Strawberry Peach Pie—just a few reliable tools make all the difference. Here’s what I use every time:

• 9-inch pie pan (glass or ceramic is my favorite for even baking)
• Mixing bowls (one large for fruit, one medium for dough)
• Medium saucepan (for browning butter)
• Rolling pin (if you don’t have one, a wine bottle works in a pinch)
• Pastry brush (for the egg wash—fingers work if you’re brave!)
• Sharp knife or pastry cutter (for slicing fruit and trimming dough)
• Measuring cups and spoons (accuracy matters for pie crust!)
• Ice cream maker (I use a basic Cuisinart, but any churn style works; you can also try a no-churn method if you’re patient)
• Wire cooling rack (lets the pie set without getting soggy)

If you’re short on specialty gear, don’t let it stop you. I’ve made this pie with a cake pan before (just keep an eye on the edges), and you can brown butter in a nonstick skillet if needed. For budget-friendly options, check thrift stores for pie pans and rolling pins—you’d be surprised what you find! Just make sure your pan is well-cleaned and seasoned before baking, especially if it’s vintage.

Maintenance tip: Clean your ice cream maker’s bowl thoroughly after each use, and store it in the freezer so it’s always ready when inspiration strikes.

Preparation Method

Ready to bake? Here’s how to make your Brown Butter Strawberry Peach Pie with Vanilla Bean Ice Cream, step by step. I’ve included time estimates, troubleshooting tips, and sensory cues so you’ll know exactly what to expect.

1. Brown the Butter (10 minutes):
   Place butter in a medium saucepan over medium heat. Stir frequently—it’ll melt, foam, then start to turn golden brown and smell nutty. Remove from heat once it’s amber and aromatic; let cool to room temperature. (If you see dark flecks, that’s good!)
2. Make the Pie Dough (15 minutes):
   In a large bowl, combine flour, sugar, and salt. Pour in cooled brown butter and toss lightly. Add ice water, 1 tablespoon at a time, mixing just until dough clumps together. (If it’s too dry, add a splash more water.) Divide dough in half, shape into discs, wrap in plastic, and chill 30 minutes.
3. Prepare the Filling (10 minutes):
   In a big bowl, toss strawberries and peaches with sugar, cornstarch, lemon juice, cinnamon, salt, and vanilla. Let sit for 10 minutes—a little juice will form. (If fruit seems extra juicy, spoon off a tablespoon or two before filling the pie.)
4. Roll Out Dough (10 minutes):
   On a floured surface, roll one dough disc into a 12-inch (30cm) circle. Fit into your pie pan, leaving a 1-inch overhang. Spoon fruit filling into the crust, spreading evenly.
5. Top and Seal (10 minutes):
   Roll out second dough disc for the top crust. You can go classic (full crust), lattice, or cut fun shapes. Lay over the fruit, trim excess, then crimp edges. Cut a few slits for steam to escape.
6. Egg Wash & Sugar (2 minutes):
   Brush top crust with beaten egg. Sprinkle with coarse sugar for crunch (optional, but I never skip it).
7. Bake (50-60 minutes):
   Preheat oven to 375°F (190°C). Place pie on a baking sheet (to catch drips) and bake for 50-60 minutes, until crust is deep golden and filling is bubbling. If edges brown too quickly, cover with foil.
8. Cool (at least 2 hours):
   Let pie cool on a wire rack so filling sets. (This is the hardest part—my family always tries to sneak a slice early, but trust me, patience pays off!)
9. Make Vanilla Bean Ice Cream (25 minutes, plus freezing):
   Heat cream, milk, and half the sugar in a saucepan. Scrape vanilla bean seeds in; bring just to a simmer. Whisk egg yolks and remaining sugar in a bowl. Slowly pour hot cream into yolks, whisking constantly. Return mixture to pan and cook over low heat until thickened (coats the back of a spoon). Strain, cool, chill, then churn in ice cream maker according to manufacturer’s instructions. Freeze until firm.
10. Serve:
    Cut pie into slices and top with generous scoops of vanilla bean ice cream. Watch it melt and mingle with the warm fruit—best eaten right away!

Troubleshooting: If your crust cracks, patch with extra dough. If filling looks watery, let it bake a bit longer. For extra flaky crust, chill everything until just before use. Efficiency tip: Make the ice cream a day ahead so it’s ready when the pie is fresh out of the oven.

When you slice into the pie, listen for that gentle crunch and look for bubbling fruit at the edges. The aroma will tell you—you nailed it!

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks that make this Brown Butter Strawberry Peach Pie even better. Here’s what I’ve learned (sometimes the hard way):

• Brown Butter Timing: Don’t rush browning the butter. Wait for the nutty smell and deep golden color—if you pull it too soon, you’ll miss the magic. If you burn it, start over (it gets bitter—been there, done that).
• Cold Dough, Hot Oven: Keep your pie dough cold until it’s ready to bake. Warm dough gets tough and shrinks. I pop my rolled dough in the fridge for 10 minutes before assembly.
• Fruit Prep: Toss the fruit gently in sugar and cornstarch, then let it sit. This draws out excess moisture and helps the filling thicken. If your fruit’s super juicy, drain off a bit before adding to the crust.
• Lattice Top Shortcut: Not feeling fancy? Cut the top crust into strips and lay them over the filling. No need for perfect braids—rustic looks (and tastes) just as good!
• Baking Sheet Underneath: Always bake your pie on a sheet pan. Trust me, cleaning burnt fruit off your oven floor isn’t fun.
• Multitasking: While the pie bakes, churn the ice cream or prep your toppings. It makes the most of your time and keeps you from pacing in front of the oven.
• Consistency Is Key: Measure your ingredients, especially for the dough and filling. Eyeballing might work with soups, but pie crusts aren’t so forgiving (learned that the hard way).

Common mistakes include overworking the dough (makes it tough), using fruit that’s too mushy (results in soggy pie), and skipping the cooling time (the filling will run everywhere). If you mess up, don’t worry—pie is forgiving and still tastes amazing! And hey, the ice cream covers a multitude of sins.

Every time I bake this pie, I remember my worst pie flop: soggy bottom, burnt edges, and filling that tasted like jam soup. With these tips, you’ll get golden crust, perfect fruit texture, and the kind of pie you’ll want to show off.

Variations & Adaptations

This Brown Butter Strawberry Peach Pie is endlessly customizable—here are a few of my favorite twists:

• Gluten-Free Version: Swap in a 1:1 gluten-free flour blend for the crust. I’ve tried Bob’s Red Mill and it works beautifully (just chill the dough a little longer).
• Dairy-Free Adaptation: Use vegan butter for browning, and coconut milk for the ice cream. The pie still gets that nutty flavor, and the ice cream is extra creamy.
• Berry Bonanza: Add a cup of blueberries or raspberries to the filling for a mixed fruit pie. It’s a hit at summer picnics and looks gorgeous sliced.
• Spiced Autumn Version: In fall, swap peaches for apples or pears, bump up the cinnamon, and add a pinch of nutmeg.
• Mini Pies: Make individual hand pies for school lunches or party snacks. Just divide the dough and filling into smaller rounds, bake for 25 minutes.

If you want to experiment with cooking methods, try baking the filling in ramekins for a crustless cobbler. Or, use a cast iron skillet for a rustic look and extra crispy edges. For nut lovers, sprinkle sliced almonds on top before baking.

Allergen note: You can easily swap eggs out for flaxseed meal in the crust and ice cream, and use oat milk for a nut-free, vegan friendly dessert. The last time I made a berry version, my oldest called it “the best pie ever”—so don’t be afraid to get creative!

Serving & Storage Suggestions

How you serve this pie makes all the difference. I always recommend enjoying Brown Butter Strawberry Peach Pie slightly warm, with a generous scoop of homemade vanilla bean ice cream (let it melt, swirl, and mingle with the fruit juices—pure bliss!).

For presentation, slice the pie cleanly and plate it with fresh mint leaves or a dusting of powdered sugar. It pairs beautifully with iced tea, lemonade, or a crisp glass of rosé if you’re feeling fancy. If you’re setting up for a party, arrange slices on a vintage platter for extra Pinterest appeal.

Storage: Cover leftovers loosely with foil or plastic wrap and refrigerate for up to 3 days. The flavors deepen overnight, and the crust stays surprisingly crisp. For longer storage, freeze individual slices wrapped tightly in foil—just thaw and reheat in a 350°F (175°C) oven for 10 minutes.

Reheating Tips: Always reheat pie gently to avoid drying out the filling. Microwave works in a pinch, but oven is best for that just-baked texture. Ice cream can be scooped straight from the freezer, or softened for a few minutes at room temperature if you like it extra creamy.

Honestly, the pie’s flavor gets even better the next day—sometimes I sneak a slice for breakfast, no shame!

Nutritional Information & Benefits

Here’s a quick breakdown of what you’re eating (because, you know, balance matters):

• Calories: About 350 per serving (pie + ice cream)
• Fats: Mostly from butter and cream, with the crust providing healthy fats if you use a quality brand
• Carbs: Mostly from the fruit and crust
• Protein: About 4g per slice
• Fiber: A good dose from the peaches and strawberries

Health Benefits: Strawberries and peaches are rich in vitamin C, fiber, and antioxidants. Brown butter provides healthy fats and adds flavor without extra sugar. If you go gluten-free or dairy-free, you can easily adapt for dietary needs.

Allergens: Contains gluten, dairy, and eggs; easy swaps noted above for allergies. My personal philosophy? Dessert should be joyful, and this pie fits the bill—balance it out with a walk in the sunshine, and you’re all set!

Conclusion

If you’re searching for a summer dessert that’s easy, gorgeous, and downright delicious, this Brown Butter Strawberry Peach Pie with Vanilla Bean Ice Cream is your answer. It’s a recipe that wins hearts at every gathering—crisp, golden crust, bubbling fruit, and that signature brown butter aroma that makes your kitchen feel like home.

Don’t be afraid to tweak it: swap in different fruits, play with the spices, or try it gluten-free. That’s the beauty of a great pie—it’s endlessly adaptable to your taste and your pantry. Honestly, this recipe is my favorite for summer and beyond. It’s got nostalgia, flavor, and a little bit of wow factor.

So go ahead—bake, share, and let me know how yours turns out in the comments. I love seeing every creative twist! And remember, dessert is meant to be enjoyed (imperfections and all)—so take a big bite, smile, and bookmark this one for every sunny day.

FAQs

Can I use frozen fruit instead of fresh?

Yes, you can! Just thaw and drain well before using to prevent a soggy filling. Frozen fruit works, but fresh gives the brightest flavor.

Can the pie crust be made ahead?

Absolutely. Prepare the dough, wrap tightly, and refrigerate for up to 2 days, or freeze for a month. Let it thaw a bit before rolling out.

What’s the secret to perfect brown butter?

Watch for golden color and nutty aroma—don’t walk away! Stir often and pull from heat just as it turns amber. It takes about 6-8 minutes.

How do I keep the pie from getting soggy?

Drain off excess juice from fruit, use the recommended cornstarch, and let the pie cool before slicing. Baking on a lower oven rack helps crisp the bottom.

Can I make the ice cream without an ice cream maker?

You sure can! Chill the custard, then freeze, stirring every 30 minutes until creamy. It takes longer, but results are worth it.

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