Make the Brown Butter Pie Crust:

• Start by browning the butter: In a saucepan, melt the cold butter over medium heat. Continue cooking it, stirring frequently, until it turns a golden brown color and gives off a nutty aroma. Remove from heat and let cool.

• In a large mixing bowl, combine the flour and salt. Add the cooled brown butter and stir until the mixture becomes crumbly.

• In a small bowl, combine the water, vinegar, and whisked egg. Gradually add this mixture to the flour mixture, stirring just until the dough begins to come together.

• Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Filling:

• In a large mixing bowl, combine the sliced peaches, quartered strawberries, granulated sugar, cornstarch, lemon juice, lemon zest, and salt. Stir gently to combine and coat the fruit in the mixture.

• Let the filling sit for about 10-15 minutes to allow the juices to release and the sugar to dissolve.

Assemble the Pie:

• Preheat your oven to 375°F (190°C).

• Roll out the chilled pie crust on a lightly floured surface to fit a 9-inch pie dish. Gently transfer the rolled dough into the dish.

• Pour the prepared fruit filling into the crust, making sure it is evenly distributed.

• If you have extra dough, you can create a lattice top or simply cover the pie with a full crust, cutting slits for steam to escape.

• If desired, sprinkle the top with Turbinado sugar for added texture and sweetness.

Bake the Pie:

• Bake the pie in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.

• If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie shield.

Cool and Serve:

• Allow the pie to cool for at least 2 hours before serving to ensure the filling sets.

• Serve as-is or with a scoop of vanilla ice cream or a dollop of whipped cream.