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 on low speed until small, pea-sized pieces remain, 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 until the dough starts to clump around the paddle. 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. 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, place it on a lightly floured surface, and roll it into a circle about ⅛ inch thick and 12” in diameter. Transfer to a 9” metal pie pan.

Roll the second disc into a circle of the same thickness and cut out 1 inch strips for the lattice top. Chill the lattice while preparing 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 and discard excess liquid.

Arrange the vertical lattice strips on top of the filling, pulling back every other strip to lay down a horizontal strip, completing the lattice.

Trim excess dough, tuck the bottom crust over the lattice, 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 heat to 350 F/180 C and continue baking for another 40-50 minutes, covering with foil if needed.

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