The Best Brown Butter Apple Pie Recipe
PIE CRUST
You can buy a pre-made pie crust, like I did. Thanks Trader Joe’s! Or use this recipe below (crust recipe from Martha Stewart):
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.
FILLING
6 medium-large apples, I used granny smith, peeled, cored and sliced thinly
3/4 cup brown sugar
1/2 teaspoon salt
3 tablespoons flour
5 tablespoons butter
1. Preheat oven to 400 degrees. On a lightly floured surface, roll one disc of dough into a 12-inch round, 1/8-inch thick.
2. Fit into a 9-inch pie plate. Set aside in the refrigerator.
3. In a pan, melt butter over medium-high heat and cook until it begins to brown, it will smell nutty and fragrant.
4. In a large bowl, combine the apples, brown sugar, salt, flour and brown butter. Pour into pie plate, mounding in the center. Roll second disc of dough into a 12-inch round, 1/8 inch thick. Wet edges of the crust in the plate, then lay dough on top, pressing at edges to seal. Cut vents into top crust.
5. Place on a parchment paper lined baking sheet. Bake at 400 for 15 minutes, until crust is browned at edges. Turn oven down to 350, bake for another 40-50 minutes.