Line a shallow bowl with parchment paper. Set aside.

In a stainless steel pan, cook the butter over medium heat for 10-12 minutes until browned. Chill in the freezer until firm, about 1 hour.

Once frozen, cut the butter into cubes and place it back in the freezer.

In a stand mixing bowl, combine the flour and salt. Add the cubed browned butter and mix until it resembles coarse sand.

Measure out the water and vinegar into a cup, add ice, and stir to chill.

With the mixer running on low, drizzle in the ice water until the dough starts to clump. Divide the dough and chill in the fridge.

Preheat the oven to 425 F/218 C.

Roll out one disc of dough and transfer to a pie pan. Chill while rolling out the second disc.

Prepare the filling by combining strawberries, peaches, sugar, lemon juice, lemon zest, cornstarch, and salt.?

Arrange the lattice on top of the filling, trim excess dough, and crimp the edges.

Brush with egg wash and sprinkle with turbinado sugar.

Bake for 25 minutes, reduce heat to 350 F/180 C, and bake for another 40-50 minutes. Let cool for 4 hours before serving.