Brown Butter Peach Pie

When I bake, it’s alllllll about flavor and less about appearance. I’m more of a rustic “beautiful in a surprising way” kind of baker because (let’s face it) I’m not patient or gifted enough to be an artistic baker like my girl Chelsey White (@chelsweets –  go follow her if you haven’t already!) At the end of the day, I’m more concerned about how quickly my dessert will be inhaled off the plate, rather than how beautiful it is going onto the plate. This is only my stance because I’m not talented in that part of the food world, and I’ve come to terms with it!  I say all of this to kick off my pie recipe blog post because 1) I’m 100% not *great* at pie lattice work but I wanted to drop this recipe anyway and 2) incase you feel the same way, I want to remind you that you shouldn’t be insecure about your pie lattice work because your pie is going to taste so good that no one will ever remember how it looked. Ok? Capiche? COOL.

brown butter peach pie

Brown butter and peaches? Whattttt?!?!?

I love this combination because obbbbviously peaches are in season right now. They’re juicy, tart and sweet. I also love to give them a little something EXTRA with a buttery, nutty and spiceful depth of flavor. Enter the brown butter and a light kiss of nutmeg.

Can I use pre-made pie crust? 

Of course you can! You can also make your own pie crust with any other recipe that you like. I love all-butter crust because something about vegetable shortening confuses (scares?) me…but you do what you like! You know yourself best! My recipe is here to guide you but you do not have to follow it.

brown butter peach pie


  • 9-10 inch pie pan


For the filling:

  • 1/2 cup unsalted butter
  • 1/2 cup light brown sugar
  • 6 1/2 cups frozen peaches
  • 1 tbsp corn starch dissolved into 2 tbsp of water (make sure there are no clumps!)
  • 1/4 tsp kosher salt
  • 1/8 tsp ground nutmeg optional

For the crust (skip if you're using store-bought!)

  • 2 1/2 cups all-purpose flour
  • 1 tsp kosher salt
  • 1 cup unsalted butter cut into cubes and frozen for 10 minutes
  • 6 tbsp ice water
  • Egg wash (2 eggs + 1 tsp water mixed together)
  • Raw turbinado sugar to taste


For the filling:

  • Add 1/2 cup of butter to a skillet over medium heat. Melt and cook until light brown in color with a sweet, nutty smell. Reduce the heat to low. Add the peaches and brown sugar. Cook covered on medium heat until the peaches are softened and hot and the sugar melts down into a syrup. 
  • Add the corn starch water, salt and nutmeg to the peaches and mix. Continue cooking for another 2-4 minutes until the filling is thick.
  • Pour the filling into a bowl and place in the freezer to cool. In the meantime, preheat the oven to 400 degrees.
  • Roll out each piece of dough. Place one piece of dough over a pie pan and fit it to the bottom of the pan, draping the edges of the dough over the edges of the pan. With a fork, poke holes into the bottom crust. With the other crust, cut your lattice strips. Do whatever pattern you want, but I cut mine into 1-1.5 inch strips and weaved them loosely.
  • Pour the chilled filling into the pie crust. Top with the other pie crust (lattice pattern of your choice.) Brush with egg wash and a generous sprinkle of turbinado sugar. Bake for 10-15 minutes until golden brown. If the top is evenly browned after 15 minutes, cover the top with foil and finish cooking for 30-35 minutes at 350 degrees, until the filling is bubbling. If the top is unevenly browned, cover the darkest brown parts with foil and continue to let the rest of the top get nice and golden. Just keep an eye out to watch the browning process so it turns out as well as possible! Remove from the heat once the filling is bubblinb and let it cool for 1 hour before serving.

For the pie crust (if using a pre-made pie crust or another recipe, skip this and continue the recipe above.)

  • Combine chilled butter, flour and salt in a bowl or food processor with dough blade. Cut the butter into the flour until the flour feels like damp sand and the butter is thoroughly incorporated without any lumps. Add 5-6 tbsp of ice cold water and combine until a dough forms. Cut the pie dough in half into 2 equal pieces.

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