Imagine a pie so decadent, so irresistibly aromatic, that it transforms an ordinary dessert into a culinary masterpiece. Our Brown Butter Apple Pie isn't just another recipe—it's a sensory journey that combines the rich, nutty essence of brown butter with perfectly spiced, tender apples nestled in a flaky, golden crust. This isn't just a pie; it's a slice of pure autumn magic that will have your family and friends begging for seconds!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup unsalted butter
- 6-8 apples, peeled and sliced
- 3/4 cup sugar
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp cornstarch
- 1 egg (for egg wash)
Instructions
- Prepare the pie crust by combining flour, salt, and sugar in a large mixing bowl. Cut cold unsalted butter into small cubes and work into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together. Divide the dough into two equal portions, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
- In a small saucepan, melt butter over medium heat. Continue cooking, stirring constantly, until the butter turns golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
- Peel and slice apples into thin, uniform pieces. Toss apple slices with sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Pour the brown butter over the apples and gently mix to coat.
- Preheat the oven to 375°F (190°C). Roll out one disc of chilled dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish, trimming excess edges.
- Fill the pie crust with the prepared apple mixture, ensuring an even distribution. Roll out the second dough disc and create a lattice top or full cover with slits for ventilation.
- Whisk the egg and brush the pie crust with egg wash for a golden, shiny finish. Sprinkle with additional sugar if desired.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover with aluminum foil.
- Remove from oven and let cool on a wire rack for at least 30 minutes to allow the filling to set. Serve warm with vanilla ice cream if desired.
Tips
- Cold Butter is Key: Keep your butter ice-cold when making the crust to ensure a flaky, tender texture.
- Brown Butter Technique: Watch your butter carefully when browning. The transition from golden to burnt can happen quickly—look for a nutty aroma and golden color.
- Apple Selection Matters: Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for complex flavor and perfect texture.
- Prevent Soggy Bottom: Sprinkle a thin layer of breadcrumbs or ground nuts on the bottom crust to absorb excess moisture.
- Lattice Top Trick: For a professional look, use a pizza cutter to create even lattice strips and weave them carefully.
- Cooling is Crucial: Allow the pie to cool for at least 30 minutes to let the filling set, preventing a runny texture.
- Serve with Flair: A scoop of vanilla ice cream or a drizzle of caramel sauce can elevate this already spectacular dessert.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
