emeraldowl

Brown Butter Apple Pie

In Baking, Uncategorized on November 30, 2010 at 8:26 pm

This is my aunt’s recipe and also Trevor’s all time favorite pie.  So I made it for him as a Thanksgiving treat, because that’s the kinda gal I am.  This pie has a refreshingly nutty and tart filling with a sweet crunchy streusel on top.  To be honest I don’t absolutely love apple pie, in fact, I am not a fan.

For those normal people here is the recipe.

Mema’s Pie Crust: simple light and flaky pie crust (yes no sugar!!)

1 1/2 cups sifted flour

1/2 cup Crisco

1 tsp salt

4 Tbsp ice-cold water

Blend flour and salt, then cut chilled Crisco into flour mixture with pastry blender or fork until coarse and well blended, fold cold water into mixture with fork, form dough into a ball, wrap in wax paper and let rest for 20 minutes (preferably in the refrigerator).  Roll onto floured surface or between wax paper and transfer to pie dish.  Before you pre-bake the crust prick the bottoms and wall of the dough with a fork.  Bake at 425 degrees for 10 – 12 minutes or until golden brown.  I use a pie shield during the pre-bake to prevent over browning and keep the pie edge from drying out during final baking with filling.

Filling:

1/2 cup butter

1 cup granulated sugar

2 eggs

4 Tbsp all-purpose flour

2 tsp vanilla

5 cups sliced, peeled Granny Smith Apples

Lower oven to 400 degrees.

Cook butter in a saucepan over medium heat until melted and lightly browned, stirring constantly.  Cool completely, about 15 minutes.

In a large bowl, beat sugar and egg with wire whisk until light and fluff.  Beat flour and vanilla into mixture.  Last beat the cooled browned butter into the mixture.  Gently fold apples into mixture and into pie crust.

Streusel:

1/2 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup firmly packed brown sugar

3/4 tsp ground cinnamon

1/4 cup room temperature butter

In a medium bowl, stir together all streusel ingredients except butter.  With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. (this is a very dry mixture the moisture of the filling will compensate) Sprinkle mixture over apple filling in pie crust.

BAKE pie with pie shield for 20 minutes at 400 degrees.   Reduce oven temperature to 350 degrees and remove pie shield so crust edge can brown.  Bake pie an additional 30 – 50 minutes or until apples are tender and crust is golden brown.  (My pie only took an additional 30 minutes as I slice my apples fairly thin.)  Cool pie for 2 hours before slicing.  Serve with whipped cream, ice cream or hard sauce if desired.

Hard Sauce:

1 stick (1/2 Cup) Softened (not Room Temperature) Butter

1-½ cup Powdered Sugar

2 Tablespoons Whiskey (more Or Less To Taste)

Beat butter until fluffy. Add powdered sugar gradually until incorporated, scraping sides of the bowl twice during the process. Add whiskey and beat again, scraping the bowl to make sure everything gets mixed together.

Spoon into a bowl and serve, or keep in the fridge (it will last for days covered in plastic wrap) until you need it. NOTE: The hard sauce hardens in the fridge,  remove it at least a couple of hours before serving.

Serve on warm pie, bread pudding, or cobbles. Next time I am using Pampero rum – yummy can’t wait!

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  1. Really glad you included this recipe! I was going to ask you for it! 🙂

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