Betty doesn’t do anything halfway. Even her desserts go the extra mile to make sweets that truly enchant! Betty’s Brown Butter Apple Pie is perhaps her best work. Every element of this classic American dessert is infused with rich and nutty brown butter! The flaky, tender crust has that toasted, enriched flavor, as does the sweet, jammy apple filling with its mixture of warm spices. Traditional apple pies just don’t compare to Betty’s Brown Butter Apple Pie. What a difference a little change like brown butter can make!
Ingredients
For the brown butter:
- 1 1/2 cups unsalted butter
For the crust:
- 2 2/3 cups all-purpose flour, spooned and leveled
- 1 1/4 teaspoons kosher salt
- 1 teaspoon granulated sugar
- 1/2 cup ice water
For the filling and assembly:
- 3 pounds mixed apples, peeled, cut into 1/2-inch-thick slices
- 1 1/4 cups light brown sugar, packed
- 1/3 cup all-purpose flour, plus more, to taste, for dusting a work surface
- 1 1/2 tablespoons fresh lemon juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 teaspoon water
- 1 tablespoon turbinado sugar
Directions
Step 1 –In a medium saucepan over medium heat, melt the butter.
Step 2 –Continue to cook the butter, swirling it occasionally, until it is golden-brown and smells nutty, about 9-10 minutes.
Step 3 –Transfer 2/3 of the brown butter to a bowl and the remaining 1/3 of the brown butter to a separate bowl, making sure to scrape the bottom of the pan to loosen any browned bits.
Step 4 –Cover and refrigerate the brown butter bowls until firm and cold, at least 2 hours and up to 1 week.
Step 5 –Chop the larger portion of the brown butter into pieces.
Step 6 –In a bowl, add 2 2/3 cups of the flour, 1 1/4 teaspoons of the salt, and 1 teaspoon of the sugar and whisk to combine.
Step 7 –Cut the butter pieces into the flour mixture using two forks or a pastry blender, until it resembles coarse meal with several pea-size crumbs remaining.
Step 8 –Add 1/2 cup of the ice water, 1 tablespoon at a time, and use a fork to pull the dough together into a crumbly pile.
Step 9 –Divide the dough into 2 piles.
Step 10 –Wrap each dough pile in plastic wrap and flatten them into discs.
Step 11 –Refrigerate the dough discs until firm, at least 2 hours and up to overnight.
Step 12 –In a large skillet over medium heat, add the apples and the remaining brown butter and cook, stirring occasionally, until the apples are crisp-tender, about 10-15 minutes.
Step 13 –Add the brown sugar, 1/3 cup of the flour, the lemon juice, the remaining salt, the cinnamon, the nutmeg, the cloves, and the cardamom to the apple mixture and cook, while stirring, until combined and thickened, about 2-3 minutes.
Step 14 –Transfer the skillet from the heat and stir in the vanilla.
Step 15 –Transfer the apple mixture to a rimmed baking sheet to cool, about 30 minutes.
Step 16 –Position an oven rack to the bottom position and preheat the oven to 425 degrees F.
Step 17 –Line a rimmed baking sheet with aluminum foil.
Step 18 –Using the extra flour, lightly dust a work surface.
Step 19 –On the prepared work surface, roll one of the dough discs into a 12-inch circle.
Step 20 –Mold the rolled-out dough circle into the bottom and up the sides of a 9-inch pie plate.
Step 21 –Top the dough layer in the pie plate with the apple mixture.
Step 22 –On the same floured work surface, roll the remaining dough circle into a 12-inch circle.
Step 23 –Place the dough circle on top of the apple filling.
Step 24 –Trim both dough layers to a 1-inch overhang and then fold the dough under and crimp it.
Step 25 –Freeze the pie for 20 minutes.
Step 26 –In a bowl, add the egg and the remaining water and whisk to combine.
Step 27 –Brush the egg wash on top of the pie.
Step 28 –Sprinkle the pie with the turbinado sugar.
Step 29 –Cut 3-4 slits in the pie crust.
Step 30 –Place the pie plate on the prepared baking sheet and bake for 15 minutes.
Step 31 –Reduce the oven temperature to 350 degrees F.
Step 32 –Bake the pie until the crust is golden-brown and the filling is bubbly, about 45-50 minutes.
Step 33 –Allow the pie to cool on a wire rack for at least 4 hours.
Step 34 –Serve.
