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I was gifted a large box of peaches a couple days ago. What better to do with them than make a peach pie with browned butter crust?
These are not just any peaches. These are the kind that makes summer worth it to me. They’re juicy and sweet and so full of flavor. I would have liked to eat them all just as is. But they were a bit soft when I got them. I knew that even as much as I like them, I wouldn’t be able to eat them all fast enough. And freezing them isn’t something I’m up for. So peach pie with browned butter crust it is.
The browned butter crust I made here isn’t much more difficult than any standard crust. It just takes prep work, because once you brown your butter, it’s hot. Which is the exact opposite of the ideal butter for pie crust. So I browned my butter the day before, and then poured it into a 1/8 sheet pan, and then popped it in the freezer. If you don’t have something that small, you can use a small casserole dish or even shallow bowl. You just want your butter to be in a thin layer that is easy to cut into squares once frozen.
Once you have your frozen squares, you’ll put them in a food processor and make a crust just like normal — pulse with flour, add some ice water and salt, and continue pulsing until it comes together. If it’s a million degrees where you are right now, you’ll want to chill the dough for a good while so it rolls out nicely.
I made a deep-dish pie, mostly because I had a lot of peaches, but also because my pie dish is pretty deep. And if you don’t know how to do a lattice (or don’t want to in the heat) you can just double cover and vent. It works either way, I promise.
This pie would be amazing with vanilla ice cream, but you definitely want to wait until it’s cool to slice. If you want an impressive, fairly easy dessert for your July 4th celebration, this is it!
Peach Pie with Browned Butter Crust
This peach pie with browned butter crust is easy, impressive, and delicious. Perfect for all the summer barbecues.
1/2cupdark brown sugaruse more if you want a super sweet pie
Make the crust first.
Melt the butter in a stainless steel saucepan over medium low heat.
Cook the butter until it is browned, nutty smelling, and has flecks of brown in it. Turn off heat.
Line your smallest sheet pan or shallow bowl with parchment (if you use something plastic, cool the butter a bit before pouring.)
Pour the butter into the dish. Let cool slightly and freeze until solid, preferably overnight.
When the butter is frozen, remove the parchment, transfer flat sheet of butter to a cutting board and cut into cubes. Transfer these to a food processor.
Add the flour and salt, and pulse until butter is about pea sized.
Stream in ice water, 2-3 tablespoons at a time, until it comes together and forms a dough.
Cut the dough into 4 pieces (this is enough for 2 pies.) Form each piece in to a flat disk and wrap in plastic. Chill for 30 minutes to an hour.
While the crust is chilling, preheat oven to 425 degrees, and make the filling.
Combine all of the ingredients in a large bowl and stir well. Let sit for 10-15 minutes, stirring well.
Remove the crust from the fridge, grab your deepest pie pan, and roll the crust to fit. If it’s soft, roll it on parchment to make it easy to transfer to the pie dish. Press the crust into the dish and fill with the peaches, leaving as much liquid in the bowl as you can.
Roll the second piece, and either cut into strips to make a lattice, or lay the whole crust over the top. Crimp the edges, and cut a vent with a sharp knife if not doing a lattice.
Brush the entire crust with the beaten egg, and sprinkle with sugar.
Bake the pie for 45 minutes to an hour. It’s done when the crust is browned, and the peaches are bubbly.
Let cool completely before slicing.
Storing leftovers: Leftovers can be stored in the fridge for up to 3 days.Variations: Your favorite pie crust recipe can be used here, and you can swap either light brown or granulated for the dark brown sugar if you’d like.Pairs well with:Toasted Vanilla Cardamom Coffee Sugar