Best Brown Butter Apple Pie
User Reviews
5
Best Brown Butter Apple Pie
Description
This apple pie starts with melting butter over medium-low heat until golden brown and fragrant, providing a rich base for the filling. Tart Granny Smith apples are peeled, cored, and cut into eighths, then tossed with fresh lemon juice to prevent browning. A dry mix of flour, salt, cinnamon, nutmeg, allspice, granulated sugar, brown sugar, and scraped vanilla bean seeds is combined and mixed with the apples and browned butter.
A rolled out disk of all-butter dough forms the bottom crust in a 9-inch pie plate, and the apple filling is added before covering with another rolled dough round. The edges are sealed and crimped with a 1-inch overhang, and steam vents are cut on top to allow steam to escape during baking.
Granny Smith apples are recommended for their firm texture and tart flavor, which balances the sweetness of the brown sugar and spices while holding up well during baking.
Ingredients
- 1 recipe pie crust Ultimate All Butter Recipe
Brown Butter Apple Filling
- ½ tick butter 4 tablespoons
- 3 pounds apple 6 to 7, peeled, cored, and cut into eighths, Granny Smith variety
- 1 tablespoon lemon juice fresh
- ¼ cup all-purpose flour plus more for rolling
- ½ teaspoon salt coarse
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 1 vanilla bean seeds scraped
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
Instructions
- Make the brown butter: Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool.
- Toss together apples and lemon juice in a large bowl. Combine flour, salt, spices, granulated and brown sugars, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.
- Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll out remaining disk of dough to a 13-inch round.
- Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.) Place apples in pie shell, brush edges with water, and cover pie with top crust.
- Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze entire pie for 15 minutes.
- Meanwhile, preheat oven to 415 degrees Fahrenheit with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar (if desired). Place a foil-lined rimmed baking sheet on floor of oven to catch any drips.
- Bake pie on lowest rack for 15 minutes at 415 F. Reduce oven temperature to 375 degrees Fahrenheit and bake until well browned, for an additional 45 minutes.
- After total bake time of one hour: Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 4-6 hours. Pie can be made 1 day ahead and stored at room temperature.
Notes
- Use Granny Smith apples for a tart flavor and firm texture that holds during baking.
- Rolling out the dough in advance and refrigerating up to 8 hours makes handling easier; allow the top crust to warm briefly before placing on the pie to prevent cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 95g | 32% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 399mg | 17% |
| Potassium | 313mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 66g | 132% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 11mg | 12% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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