Back to Brown-Butter Apple Pie All Reviews for Brown-Butter Apple Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 1 hr total: 10 hrs Servings: 8 pie-apple-0191-md110470.jpg

Ingredients Ingredient Checklist 1/2 stick unsalted butter 3 pounds Granny Smith apples (6 to 7), peeled, cored, and cut into eighths 1 tablespoon fresh lemon juice 1/4 cup all-purpose flour, plus more for rolling 1/2 teaspoon coarse salt 3/4 cup granulated sugar 1/2 cup packed light-brown sugar 1 vanilla bean, seeds scraped Double-Crust Pie Dough Water, for brushing 1 large egg, lightly beaten Coarse sanding sugar, for sprinkling

Gallery Read the full recipe after the video.

Recipe Summary prep: 1 hr total: 10 hrs Servings: 8 pie-apple-0191-md110470.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 1 hr total: 10 hrs Servings: 8

Recipe Summary

prep: 1 hr total: 10 hrs

Servings: 8

prep: 1 hr

total: 10 hrs

prep:

1 hr

total:

10 hrs

Servings: 8

8

pie-apple-0191-md110470.jpg

pie-apple-0191-md110470.jpg

Ingredients

Ingredients

  • 1/2 stick unsalted butter 3 pounds Granny Smith apples (6 to 7), peeled, cored, and cut into eighths 1 tablespoon fresh lemon juice 1/4 cup all-purpose flour, plus more for rolling 1/2 teaspoon coarse salt 3/4 cup granulated sugar 1/2 cup packed light-brown sugar 1 vanilla bean, seeds scraped Double-Crust Pie Dough Water, for brushing 1 large egg, lightly beaten Coarse sanding sugar, for sprinkling

Directions

Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Toss together apples and lemon juice in a large bowl. Combine flour, salt, granulated and brown sugars, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.

Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.) Place apples in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze pie 30 minutes.

Meanwhile, preheat oven to 425 degrees with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar. Place a foil-lined rimmed baking sheet on floor of oven to catch any drips. Bake pie on lowest rack 15 minutes. Reduce oven temperature to 375 degrees and bake until well browned, about 1 hour. Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 6 hours. Pie can be made 1 day ahead and stored at room temperature.

Reviews (3)

 Add Rating & Review     124 Ratings   5 star values:        23    4 star values:        63    3 star values:        30    2 star values:        4    1 star values:        4

Reviews (3)

Add Rating & Review     124 Ratings   5 star values:        23    4 star values:        63    3 star values:        30    2 star values:        4    1 star values:        4

Add Rating & Review

124 Ratings 5 star values: 23 4 star values: 63 3 star values: 30 2 star values: 4 1 star values: 4

124 Ratings 5 star values: 23 4 star values: 63 3 star values: 30 2 star values: 4 1 star values: 4

124 Ratings 5 star values: 23 4 star values: 63 3 star values: 30 2 star values: 4 1 star values: 4

  • 5 star values: 23 4 star values: 63 3 star values: 30 2 star values: 4 1 star values: 4

    Martha Stewart Member     Rating: 5 stars       11/17/2018   I made this pie when it was part of the Martha Stewart Thanksgiving box in 2016. Since then they don't have the recipe and I miss it so much! It was FANTASTIC! So now I make it myself and my guests always love it. I make it the morning before the feast or early the day of.  

Martha Stewart Member     Rating: 5 stars       10/10/2016   I used this recipe to make my very first apple pie! I used apples from trees on my property (not sure what kind they were). I did tweak the recipe a bit based on Karen's comments. I only used the light brown sugar and I added some cinnamon and nutmeg. I forgot to add the sugar on the top after doing the egg wash. But overall it turned out amazing! My husband said it was the best apple pie he's ever had.  

Martha Stewart Member     Rating: 3 stars       01/03/2014   Had I made this pie as is it would have been bland and overly sweet. What I liked about it. The lemon and browning the butter was a stroke of genius. Dislikes no spices and way to sweet. I did use the recommended amounts of sugar. Will not do that again. Did add some traditional apple pie spices which made it eatable with the overly sweet. I would say it was OK, not great. Will make again but reduce the sugar to only brown. Will keep the lemon and brown butter. Will add traditional spices.

    Martha Stewart Member

    Rating: 5 stars 11/17/2018

I made this pie when it was part of the Martha Stewart Thanksgiving box in 2016. Since then they don’t have the recipe and I miss it so much! It was FANTASTIC! So now I make it myself and my guests always love it. I make it the morning before the feast or early the day of.

Rating: 5 stars

Rating: 5 stars 10/10/2016

I used this recipe to make my very first apple pie! I used apples from trees on my property (not sure what kind they were). I did tweak the recipe a bit based on Karen’s comments. I only used the light brown sugar and I added some cinnamon and nutmeg. I forgot to add the sugar on the top after doing the egg wash. But overall it turned out amazing! My husband said it was the best apple pie he’s ever had.

Rating: 3 stars 01/03/2014

Had I made this pie as is it would have been bland and overly sweet. What I liked about it. The lemon and browning the butter was a stroke of genius. Dislikes no spices and way to sweet. I did use the recommended amounts of sugar. Will not do that again. Did add some traditional apple pie spices which made it eatable with the overly sweet. I would say it was OK, not great. Will make again but reduce the sugar to only brown. Will keep the lemon and brown butter. Will add traditional spices.

Rating: 3 stars

All Reviews for Brown-Butter Apple Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Brown-Butter Apple Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest