There is something extra special about a homemade peach pie, but browning the butter takes this one to another level. This Brown Butter Peach Pie has a rich, nutty filling made with juicy peaches, brown sugar, and a hint of nutmeg, all tucked inside a flaky all-butter crust.
And the filling? You can put it on just about anything. Spoon it over vanilla ice cream, layer it into a parfait, serve it with pancakes, or eat it warm straight from the skillet. I fully support every option.
This recipe uses frozen peaches, so you can make it any time of year. The peaches cook on the stovetop before going into the pie, which gives us more control over the moisture and helps prevent a watery filling.
Why You’ll Love This Brown Butter Peach Pie
- Brown butter gives the filling a deep, nutty flavor.
- Frozen peaches make it easy to prepare year-round.
- The filling is cooked and thickened before baking.
- A homemade all-butter crust makes every bite extra flaky.
- The peach filling can also be served without the crust.
The Secret Is in the Brown Butter
Brown butter is simply butter that has been cooked until its milk solids turn golden brown. As it cooks, the butter develops a rich, toasted aroma that pairs beautifully with sweet peaches and brown sugar.
Keep a close eye on the butter while it browns. Once you see golden flecks on the bottom of the pan and smell a warm, nutty aroma, lower the heat immediately. Butter can go from browned to burned very quickly.
Using Frozen Peaches
There is no need to thaw the peaches before beginning. Add them directly to the skillet and cook them uncovered so the excess liquid can evaporate.
This step is important. Frozen peaches release quite a bit of water as they cook, and reducing that liquid helps the cornstarch thicken the filling properly. The finished filling should be glossy and thick enough to coat a spoon before it goes into the refrigerator.
How to Make a Flaky All-Butter Pie Crust
Cold ingredients are the key to a flaky crust. Keep the butter and water as cold as possible, and avoid blending the butter completely into the flour. You should still see small, pea-sized pieces of butter throughout the dough.
Those pieces of butter release steam in the oven, creating flaky layers. Chill the dough before rolling it out and make sure the peach filling is completely cool before assembling the pie.
If you already have a favorite double-crust pie dough, feel free to use it here. A high-quality store-bought crust will also work when you need a shortcut.
How to Make Brown Butter Peach Pie
First, brown the butter until it smells nutty and has golden flecks throughout. Add the frozen peaches and brown sugar, then cook the mixture uncovered until the peaches soften and the excess liquid reduces.
Stir in the cornstarch slurry, salt, and optional nutmeg. Once the filling is thick and glossy, transfer it to a bowl and refrigerate it until completely cool.
Prepare and chill the pie dough, then roll one portion into the bottom crust. Add the chilled filling and finish the pie with a lattice or full top crust. Brush the dough with egg wash, sprinkle it generously with turbinado sugar, and bake until deeply golden and bubbling.
Give the pie at least two hours to cool before slicing. I know waiting is not fun, but the cooling time allows the filling to set so you get clean, beautiful slices.
Brown Butter Peach Pie
Watch the Recipe:
Ingredients
- Brown Butter Peach Filling
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 6 1/2 cups frozen sliced peaches
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg optional
- All-Butter Pie Crust
- 2 1/2 cups all-purpose flour plus more for rolling
- 1 teaspoon kosher salt
- 1 cup unsalted butter cut into cubes and frozen for 10 minutes
- 5 to 6 tablespoons ice water
- Egg Wash and Topping
- 2 eggs
- 1 tablespoon water
- Turbinado sugar to taste
Equipment
- 1 Large skillet plus a 9-inch pie dish
Directions
- Add 1/2 cup butter to a large skillet over medium heat. Melt and cook, stirring or swirling frequently, until it foams and the milk solids turn golden brown. The butter should smell sweet and nutty. Watch carefully to prevent burning.
- Reduce the heat to medium-low. Carefully add the frozen peaches and brown sugar.
- Cook uncovered, stirring occasionally, until the peaches are hot and softened and the liquid has reduced, about 15 to 20 minutes.
- Whisk the cornstarch with 2 tablespoons water until smooth. Add the slurry, salt, and nutmeg to the peaches.
- Cook for 2 to 4 minutes, stirring frequently, until the filling is thick, glossy, and coats the back of a spoon.
- Transfer the filling to a heat-safe bowl and refrigerate until completely cool, about 1 hour.
- Add the flour and salt to a large mixing bowl or food processor fitted with the metal blade. Whisk or pulse briefly to combine.
- Add the cold cubed butter. Cut it into the flour with a pastry cutter or pulse until the mixture contains pea-sized pieces of butter. Do not process it into a uniform paste.
- Add 5 tablespoons ice water and mix just until the dough holds together when pressed. Add the final tablespoon only if the dough still feels dry and crumbly.
- Turn the dough onto a lightly floured surface and divide it into two equal portions. Shape each into a disk, wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 400°F. Position a rack in the lower third and place a rimmed baking sheet on the rack to preheat.
- Roll one disk into a circle about 12 inches wide. Transfer it to a 9-inch pie dish and gently fit it against the bottom and sides without stretching. Leave a small overhang.
- Roll out the second disk. Cut it into strips for a lattice, or leave it whole and cut several vents in the center.
- Pour the completely cooled peach filling into the bottom crust. Arrange the lattice or full crust over the filling. Trim and seal the edges, then crimp as desired.
- Whisk the eggs with 1 tablespoon water. Lightly brush the exposed dough with egg wash. You will not need all of it. Sprinkle generously with turbinado sugar.
- Place the pie on the preheated baking sheet and bake at 400°F for 15 minutes.
- Reduce the oven temperature to 350°F without opening the door. Continue baking for 35 to 45 minutes, until the crust is deeply golden and the filling bubbles in the center. If the edges brown too quickly, loosely cover with foil.
- Transfer the pie to a wire rack and cool for at least 2 hours before slicing.
Serving Suggestions
Serve this pie at room temperature or slightly warm with vanilla ice cream or freshly whipped cream. For an extra touch, drizzle each slice with caramel sauce or sprinkle it with flaky sea salt.
If you make only the filling, try serving it over ice cream, pancakes, waffles, French toast, yogurt, pound cake, cheesecake, or oatmeal.
Storage and Reheating
Cover the cooled pie and store it at room temperature for up to one day. For longer storage, refrigerate it for up to four days.
To reheat, place individual slices in a 325°F oven for about 10 minutes. You can also microwave a slice in short intervals, although the crust will be softer.
Frequently Asked Questions
Can I use fresh peaches?
Yes. Peel and slice the peaches, then use the same volume listed in the recipe. Fresh peaches may release less liquid, so begin checking the filling sooner as it cooks.
Do I need to thaw frozen peaches?
No. Add them directly to the skillet and cook the filling uncovered until the excess liquid has reduced.
Why does the filling need to cool before it goes into the crust?
Hot filling can melt the butter in the pie dough before the pie reaches the oven. Cooling the filling helps preserve the flaky texture of the crust.
Can I use a store-bought crust?
Absolutely. You will need enough dough for one double-crust 9-inch pie.
Why does the pie need to cool before slicing?
The filling continues to set as it cools. Letting the pie rest for at least two hours will help prevent the filling from running out when you slice it.
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