Line a shallow bowl with parchment paper. Set aside.

In a stainless steel pan, cook the butter over medium heat for 10-12 minutes, or until there are medium brown butter solids and the butter smells nutty. Scrape the butter into the bowl and chill in the freezer until firm, about 1 hour.

Once completely frozen, remove the parchment paper and cut the butter into cubes. Place it back in the freezer until ready to use.

In a stand mixing bowl, combine the flour and salt. Then add the cubed browned butter. Mix the butter on low speed until small, pea-sized pieces remain, and it resembles coarse sand, about 3 minutes.

Measure out the water and vinegar into a cup, then add ice. Stir to melt some of the ice and chill the water.

With the mixer running on low, drizzle the ice water into the bowl by the tablespoon. You will need about 10-15 tablespoons of water. When the dough starts to clump around the paddle, stop mixing. It should feel moist and soft, but not sticky.

Divide the dough into two rounds. Wrap each one in plastic wrap and roll them into flat round discs. Each disc should hold about 335 grams of dough. Chill in the fridge for at least 1 hour.

Preheat the oven to 425 F/218 C.

Take one disc of dough from the fridge and place it on a lightly floured surface. Lightly dust the top of the dough and your rolling pin with flour.

Roll it into a circle about ⅛ inch thick and 12” in diameter. Transfer it to a 9” metal pie pan.

Chill in the fridge while you roll out the second disc.

For the second disc, roll it the same way, to an ⅛ inch thick round. Cut out 1 inch strips and transfer them to a parchment-lined baking tray. Chill the lattice in the fridge while you make the filling.

In a large bowl, combine the strawberries, peaches, sugar, lemon juice, lemon zest, cornstarch, and salt. Pour the filling into the pie dish, leaving excess liquid in the bowl.

To make the lattice, arrange the vertical strips on the top of the filling. Arrange the horizontal strips, pulling back every other vertical strip.

Trim excess dough and crimp the edges with your knuckles.

Brush the top crust with the egg wash and sprinkle with turbinado sugar.

Place the pie on a rimmed baking sheet and bake for 25 minutes. Lower the oven to 350 F/180 C and continue baking for another 40-50 minutes. Cover with foil if it starts to brown too much.

Let the pie cool on a wire rack for at least 4 hours before serving to thicken the filling.