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Brown Butter Strawberry Peach Pie with Vanilla Bean Ice Cream

brown butter strawberry peach pie - featured image
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This easy summer dessert features a golden brown butter crust filled with ripe strawberries and juicy peaches, topped with homemade vanilla bean ice cream. It’s nostalgic comfort food with a nutty twist and perfect for gatherings.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, browned and cooled
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 6–8 tbsp ice water
  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups ripe peaches, peeled and sliced
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tbsp fresh lemon juice
  • 1/2 tsp ground cinnamon (optional)
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 egg, beaten (for egg wash)
  • 1 tbsp coarse sugar (optional, for sprinkling)
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 whole vanilla bean, split and scraped (or 2 tsp vanilla bean paste)
  • Pinch salt
  • 6 large egg yolks

Instructions

  1. Brown the Butter: Place butter in a medium saucepan over medium heat. Stir frequently until melted, foamy, and golden brown with a nutty aroma. Remove from heat and let cool to room temperature.
  2. Make the Pie Dough: In a large bowl, combine flour, sugar, and salt. Add cooled brown butter and toss lightly. Add ice water, 1 tablespoon at a time, mixing until dough clumps together. Divide dough in half, shape into discs, wrap in plastic, and chill for 30 minutes.
  3. Prepare the Filling: In a large bowl, toss strawberries and peaches with sugar, cornstarch, lemon juice, cinnamon, salt, and vanilla. Let sit for 10 minutes. Spoon off excess juice if needed.
  4. Roll Out Dough: On a floured surface, roll one dough disc into a 12-inch circle. Fit into a 9-inch pie pan, leaving a 1-inch overhang. Spoon fruit filling into the crust.
  5. Top and Seal: Roll out the second dough disc for the top crust. Lay over the fruit, trim excess, and crimp edges. Cut a few slits for steam.
  6. Egg Wash & Sugar: Brush top crust with beaten egg and sprinkle with coarse sugar.
  7. Bake: Preheat oven to 375°F. Place pie on a baking sheet and bake for 50-60 minutes, until crust is deep golden and filling is bubbling. Cover edges with foil if browning too quickly.
  8. Cool: Let pie cool on a wire rack for at least 2 hours to set the filling.
  9. Make Vanilla Bean Ice Cream: Heat cream, milk, and half the sugar in a saucepan. Scrape vanilla bean seeds in; bring 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. Strain, cool, chill, then churn in ice cream maker. Freeze until firm.
  10. Serve: Cut pie into slices and top with scoops of vanilla bean ice cream. Serve immediately.

Notes

For best results, use ripe but firm fruit and keep pie dough cold until baking. Substitute gluten-free flour or vegan butter and coconut milk for dietary needs. Make ice cream a day ahead for convenience. Let pie cool fully before slicing for best texture.

Nutrition

Keywords: brown butter, strawberry peach pie, summer dessert, vanilla bean ice cream, fruit pie, easy pie recipe, homemade ice cream

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