brown butter creamy apple pie

Lynnda Cloutier


Serve this pie topped with a scoop of cinnamon ice cream or a slice of sharp Cheddar cheese for an unbeatable combination. Source: unknown, but probably from one of my garage sale buys.

pinch tips: How to Fold Ingredients




1/4 cup butter
1/2 cup sugar
1 egg
2 tablespoons all-purpose flour
1 teaspoon vanilla
5 cups sliced peeled granny smith apples (5 medium)
1 frozen deep dish pie crust
1/2 cup all-purpose
1/4 cup sugar
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 cup cold butter
1/2 cup whipping cream
1 tablespoon powdered sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla

Directions Step-By-Step

Heat oven to 400°F. Place cookie sheet in oven to heat. In 1-quart saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until melted and lightly browned. Cool completely, about 15 minutes.
In large bowl, beat 1/2 cup granulated sugar and the egg with wire whisk until light and fluffy. Beat in 2 tablespoons flour and 1 teaspoon vanilla. Beat in cooled butter. Gently stir in apples. Pour into crust-lined pie plate.
In medium bowl, stir together all streusel ingredients except butter. With pastry blender or fork, cut in 1/4 cup butter until mixture looks like coarse crumbs. Sprinkle over apples. Place pie on cookie sheet in oven.
Bake 20 minutes. Reduce oven temperature to 350°F, and cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 50 minutes longer or until apples are tender and crust is golden brown. Cool 2 hours.
In small bowl, beat whipping cream until soft peaks form. Add remaining topping ingredients; beat until stiff peaks form. Pipe or spoon onto pie.

About this Recipe

Course/Dish: Pies