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.


★★★★★ 1 vote



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

How to Make brown butter creamy apple pie


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. In small bowl, beat whipping cream until soft peaks form. Add remaining topping ingredients; beat until stiff peaks form. Pipe or spoon onto pie.

Printable Recipe Card

About brown butter creamy apple pie

Course/Dish: Pies

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