Sugar and spice, everything nice. This pie will delight.
Coco's Brown Butter Butter Apple Pie
Ingredients
- 1/2 stick unsalted butter, melted in saucepan and stir until golden brown then set aside
- 3 lbs Granny Smith apples, you want a tart apple for this pie. peel, core and sliced about 1/2 thick.
- 1 tbsp fresh squeezed lemon juice
- 1/4 cup all-purpose flour
- 1/2 tsp course sea salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp vanilla extract
- 1 tbsp Yellow Dog Sweet Shake
- 1 tsp cinnamon
- 1/4 tsp allspice
Instructions
- Toss apples in a large bowl and add lemon juice.
- Preheat oven to 415 degrees and place rack on lowest level.
- In another large bowl combine flour, salt, spices, granulated and brown sugars, and vanilla extract. Break up clumps with a fork.
- Add browned butter to the apple mixture, and then add the flour mixture.
- Place refrigerator pie crust into pie plate and crimp edges. Place pie crust in the oven and bake for 8 minutes then remove from oven. Let cool for 10 minutes.
- Put the apple mixture into the pie shell and cover with the top crust. Fold the top crust edge over the bottom crust, and crimp as you like. Cut steam vents into the top crust. I make V shapes, sometimes a name as shown in the photo.
- Freeze the pie for 15 minutes.
- Remove the pie from the freezer and brush lightly with an egg wash.
- Bake the pie on the lowest rack for 15 minutes at 415, then reduce the temperature to 375 degrees and bake until well browned, about 45 minutes.
- Remove from oven and cool on a rack. Serve warm.