For more tips and tricks on how to make perfect flaky pie crust, check out this post!
Cut butter into small cubes and place in the fridge to firm up while you get the rest of your ingredients together.
In a medium sized bowl, whisk together the flour, sugar, and salt. Add in the cold, brown butter and use your hands to press it into the flour mixture until you get pea sized crumbs.
Add cold water and combine until dough forms a nice ball but is still slightly sticky.
Take the formed ball of dough and separate into 2 equal sections and shape into slightly flattened disks. Wrap the disks in plastic wrap and chill in the fridge for at least 30 minutes. This is important to keep the butter from melting so that the crust will be nice and flaky. The chilled dough is also much easier to work with for rolling out and creating designs.
Peach Pie Filling
In a large nonstick pot, combine all the filling ingredients and cook over medium heat for 5-10 minutes, or until the peaches have softened and the filling has thickened. Remove from the heat and let cool.
Assemble the Pie
Once the pie dough is chilled and the filling is cooled, you can assemble the pie!
Lightly flour granite counter-top or pastry stone. Roll out dough to about ¼ inch thick and about 2 inches wider than your pie pan. Roll the pie crust into the pie pan and be sure to poke the bottom a few times with a fork to allow air to escape during baking. Cut away any undesired excess crust and crimp, curl, or decorate the edges however you like!
Pour the peach filling into the crust. If desired, top with second piece of rolled dough or whatever fun designs you like.
Let the pie chill in the fridge for another 20 minutes before baking. While the pie is chilling, preheat the oven to 425°F.
Brush top and edges lightly with egg wash and sprinkle with turbinado sugar.
Bake at 425°F for 15 minutes. Then reduce the heat to 350°F for 30-40 minutes or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to get too brown, cover with aluminum foil for the remainder of baking.
For best results, let the pie cool completely before slicing (however since we know the filling is fully thickened, it won't ooze too much if you cut into it early. Then top with homemade whipped cream or serve with vanilla ice cream!
Notes
To make brown butter, melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.I highly recommend making the brown butter pie crust and pre-cooking the pie filling the night before you want to make the pie! This allows plenty of time for the pie dough to chill and makes assembling the pie much quicker the next day!!Pre-cooking the filling is a game changer! It ensures you never end up with a soupy, under-cooked filling. You also won't end up with a filling that shrinks down during cooking and leaves space underneath your top crust. Best of all, it gives you complete control over the taste and sweetness level of your filling!My most important note with pre-cooked filling however is that you want it to be completely room temperature before you assemble the pie! If it's too hot, it will melt the butter in the crust too soon and if it's too cold, it won't heat up all the way through in the oven.Note: Most standard pie pans are about 1 inch deep. So if you're using a deep dish pie pan (1 ½ to 2 inches deep) this recipe will not yield enough filling to completely fill your pan and you may want to double it.