Brown Butter Apple Pie
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Look no further for the ultimate fall pie! This Brown Butter Apple Pie has all the fall vibes with fresh seasonal apples, cozy spices, and nutty, caramelized brown butter pie crust. This pie is going to be your new favorite apple pie!
If you love apple pie as much as I do, be sure to check out some of my other favorites like Vanilla Bean Apple Pie, Brown Sugar Honey Apple Pie, or Caramel Apple Pie.
Table of Contents
Why You’ll Love This Recipe
Fall Vibes: This pie has all the fall vibes! It has warm and cozy spices with the addition of cinnamon and cloves. And the brown butter pie crust adds a nutty and caramelized flavor that pairs so well with the lightly sweetened apples!
Elevated Classic: This Brown Butter Apple Pie is an elevated twist on a classic with the addition of brown butter pie crust! This pie crust adds a caramel and toasty flavor to traditional apple pie.
Crowd Pleaser: Thus pie is sure to be a crowd pleaser as it’s a twist on a classic! This will become a new favorite at your Thanksgiving table!
Ingredients
- Butter: I use Organic Valley Salted Butter.
- All Purpose Flour: My favorite is Cairnspring Mills. I use this for the crust and also a little bit inside the filling.
- Apples: I use organic Gala apples here. But Fuji, Pink Lady or any other sweet variety would also be great. But, if you prefer a more tart apple, like Granny Smith, you can use any kind you like the flavor of. But, I think the sweet variety pairs really well with the brown butter.
- Brown Sugar: I use my homemade organic light brown sugar, store bought also works.
- Cinnamon: My favorite organic ground cinnamon is Korintje cinnamon, I think it has the best flavor!
- Cloves: I use a little bit of organic cloves for that warm and cozy flavor.
- Vanilla: I use organic ground vanilla bean inside the pie, this really brings so much depth of flavor! If you are unfamiliar with vanilla bean, I highly recommend adding it to your spice cabinet.
- Cornstarch: I use organic cornstarch as a thickener to solidify the fruit juices inside the pie. This ensures the juices don’t run out when the pie is cut. If you are avoiding corn, you can use arrowroot starch or tapioca here as well.
- Honey: I use organic raw honey as a pie wash in place of eggs. This is my absolute favorite way to top a pie because it’s naturally eggless, lightly sweet, and it really makes the crust even more golden brown!
- Turbinado Sugar: I sprinkle the pie crust with organic turbinado sugar before baking for that extra sparkle and subtle crunch that is so good! This is optional, but I really think it makes the pie.
Tools Needed
- Scale: You should always use a digital food scale when baking, especially for making pie crust when the ratios really matter.
- 3-Quart Pot: You'll need a 3-quart pot to brown the butter.
- Parchment Paper: I highly recommend parchment paper for the brown butter as it cools as it will make removing it so much easier.
- Stand Mixer: I use my stand mixer to make the pie crust, but this is optional. You can also use just a mixing bowl and your hands. If you’re using your hands, just squish together the butter chunks and flour together. Then when the water is added you’ll just mix it up with your hands, it will be messy but you can do it this way if you prefer.
- Mixing Bowl: You'll need a mixing bowl to mix the filling together.
- Rolling Pin: You’ll need a rolling pin to roll out the pie.
- 9-inch Pie Pan: I use my cast iron pie pan because I think they bake pies the best for a really buttery and flaky crust. For more information on pie pans, check out my post The Best Pie Pans to Bake With.
- Pastry Brush: I use a pastry brush to brush the top of the pie with the honey mixture. If you don’t have one, a small spatula or the back of a spoon works just fine.
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Step by Step Instructions
Step 1: Make the Crust
To make the crust: To brown the butter: Add the butter to a 3-quart pot and put over low/medium heat. Allow the butter to melt then stir while it cooks until it turns a golden brown color with small brown specs. It may bubble up, if that happens, just remove from heat for a moment until it calms down so you can keep an eye on the color as it can happen quickly at this stage. Once the butter is browned, remove from the heat.
Transfer the butter to a Tupperware that’s lined with parchment paper. Lining the Tupperware with parchment paper will help remove it easier once it’s cooled and I highly recommend doing this step.
Allow the butter to chill in the fridge for at least 4 hours or overnight until it’s solid.
Remove it from the Tupperware and weigh the butter. It should be 170 grams, but if you have more you can save that little extra for cinnamon sugar toast, waffles, or pancakes.
Chop the 170 grams of browned butter into small cubes. Add to a stand mixer fitted with the paddle attachment.
Add in the flour and mix on low until the mixture looks like wet sand. Immediately add in the cold water and mix just until combined. Do not over mix, you can finish mixing with your hands. If you see large pieces of butter just squish them between your fingers to combine.
Divide the dough into two portions weighing 326 grams for the top and 184 grams for the bottom. Form each piece of dough into a round disk and wrap in plastic wrap.
Store in the fridge for 24 hours before rolling out the pie.
Step 2: Make the Filling
To make the filling: In a large mixing bowl, add the light brown sugar, all purpose flour, cornstarch, cinnamon, cloves, and vanilla bean. Set aside.
Slice the apples (I like to leave the skins on for added nutrients, but you can peel them first if you prefer). Add the apples to the bowl with the brown sugar and spices and mix to coat the apples completely. Set aside.
Step 3: Roll Out the Pie
Remove the pie dough from the fridge. Brown butter pie crust can take a few extra minutes to warm up compared to my traditional pie crust.
Grease a 9-inch pie pan. On a floured surface roll out the bottom pie crust first. Roll out to ¼-inch thick, it should be about 11-inches in diameter. Transfer the pie crust to the pie pan and lightly press the sides to the pie pan.
Transfer the apple filling and spread it out evenly.
Roll out the bottom pie crust on a floured surface. This should also be ¼-inches thick and be about 9-inches in diameter. Cut the top pie crust into 1-inch thick strips. I like to use a pizza cutter for this, but a sharp knife will also work.
To lattice the pie: Place the strips on top of the apples going horizontal leaving 1-inch between strips. Use the smaller strips towards the sides of the pie and use the longer strips for the middle. Next, add the remaining dough strips going vertical, alternating each strip over and under the horizontal ones.
Fold over the edges of the pie crust into the center to create a crust. Using your pointer finger of one hand and your pointer and index finger of the other hand, flute the edges of the pie crust.
Step 4: Top the Pie
To make the topping: In a small dish, add the honey and water and microwave for 10 to 20 seconds or until the honey has melted to combine completely with the water. Using a pastry brush, brush the top of the pie with the honey mixture.
Sprinkle the top with turbinado sugar.
Step 5: Bake the Pie
Bake at 350°F for 1 hour, then turn the oven up to 400°F and bake for an additional 5 minutes or until golden brown. Allow the pie cool in the pie pan.
Baker’s Tips
- If you are new to making pie crust, check out my post Brown Butter Pie Crust for even more tips and tricks.
- While I’m using Gala apples here, you can use any variety you like the flavor of. Though, I do think the sweet variety pairs so well with the brown butter.
- Make sure to use a cast iron, aluminum or stainless steel pie pan for the best results. These pie pans will give you the flakiest crust and not a soggy bottom (like glass or ceramic can). Read my post The Best Pie Pans to Bake With for more info.
- Store leftover pie (if there is any) in a cool, dry place at room temperature. Do not put under a cake dome or in Tupperware as it can become soggy.
- Reheat leftover pie in the oven or toaster oven. Never use the microwave as it will make the crust soggy!
FAQ’s
Yes, just add 1/2 teaspoon of salt to it as it melts.
Yes, you can make this pie a day in advance if you need to. Just be sure to store it in a cool, dry place at room temperature. Do not store under a cake dome or wrap it up as it will become soggy.
The best way to reheat pie is in your oven! If you’re reheating the whole pie you can bake at 350 for 10 minutes or until the filling is warm (just poke the center to test if it’s warm)! If you’re reheating a slice, you can also use your toaster oven or air fryer. Never reheat pie in the microwave — the crust will become soggy and gross!
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Brown Butter Apple Pie
Equipment
Ingredients
Crust
- 226 grams salted butter
- 255 grams all purpose flour
- ½ cup cold water
Filling
- 113 grams light brown sugar (packed)
- 21 grams all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground vanilla bean
- 4 large Gala apples
Topping
- 1 tablespoon raw honey
- 1 tablespoon water
- Turbinado sugar
Instructions
- To make the crust: To brown the butter: Add the butter to a 3-quart pot and put over low/medium heat. Allow the butter to melt then stir while it cooks until it turns a golden brown color with small brown specs. It may bubble up, if that happens, just remove from heat for a moment until it calms down so you can keep an eye on the color as it can happen quickly at this stage. Once the butter is browned, remove from the heat.
- Transfer the butter to a Tupperware that’s lined with parchment paper. Lining the Tupperware with parchment paper will help remove it easier once it’s cooled and I highly recommend doing this step.
- Allow the butter to chill in the fridge for at least 4 hours or overnight until it’s solid.
- Remove it from the Tupperware and weigh the butter. It should be 170 grams, but if you have more you can save that little extra for cinnamon sugar toast, waffles, or pancakes.
- Chop the 170 grams of browned butter into small cubes. Add to a stand mixer fitted with the paddle attachment.
- Add in the flour and mix on low until the mixture looks like wet sand. Immediately add in the cold water and mix just until combined. Do not over mix, you can finish mixing with your hands. If you see large pieces of butter just squish them between your fingers to combine.
- Divide the dough into two portions weighing 326 grams for the top and 184 grams for the bottom. Form each piece of dough into a round disk and wrap in plastic wrap.
- Store in the fridge for 24 hours before rolling out the pie.
- To make the filling: In a large mixing bowl, add the light brown sugar, all purpose flour, cornstarch, cinnamon, cloves, and vanilla bean. Set aside.
- Slice the apples (I like to leave the skins on for added nutrients, but you can peel them first if you prefer). Add the apples to the bowl with the brown sugar and spices and mix to coat the apples completely. Set aside.
- Remove the pie dough from the fridge. Brown butter pie crust can take a few extra minutes to warm up compared to my traditional pie crust.
- Grease a 9-inch pie pan. On a floured surface roll out the bottom pie crust first. Roll out to ¼-inch thick, it should be about 11-inches in diameter. Transfer the pie crust to the pie pan and lightly press the sides to the pie pan.
- Transfer the apple filling and spread it out evenly.
- Roll out the bottom pie crust on a floured surface. This should also be ¼-inches thick and be about 9-inches in diameter. Cut the top pie crust into 1-inch thick strips. I like to use a pizza cutter for this, but a sharp knife will also work.
- To lattice the pie: Place the strips on top of the apples going horizontal leaving 1-inch between strips. Use the smaller strips towards the sides of the pie and use the longer strips for the middle. Next, add the remaining dough strips going vertical, alternating each strip over and under the horizontal ones.
- Fold over the edges of the pie crust into the center to create a crust. Using your pointer finger of one hand and your pointer and index finger of the other hand, flute the edges of the pie crust.
- To make the topping: In a small dish, add the honey and water and microwave for 10 to 20 seconds or until the honey has melted to combine completely with the water. Using a pastry brush, brush the top of the pie with the honey mixture.
- Sprinkle the top with turbinado sugar.
- Bake at 350°F for 1 hour, then turn the oven up to 400°F and bake for an additional 5 minutes or until golden brown. Allow the pie cool in the pie pan.
- Store in a cool, dry place for up to 3 days.
Video
Notes
Nutrition
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