Brown Butter Apple Pie Without Eggs

Look no further for the ultimate fall pie! This Brown Butter Apple Pie Without Eggs 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, Sourdough Apple Pie, Eggless Honey Apple Galette, Honey Lemon Apple Pie, or Caramel Apple Pie.

brown butter apple pie slice on a white plate on a white and black check kitchen towel.

A Quick Look At The Recipe

Recipe Name: Brown Butter Apple Pie Without Eggs
Ready In: 5 hours 45 minutes
Makes: 9-inch pie
Main Ingredients: butter, light brown sugar, all purpose flour, apples
Flavor Profile: lightly spiced, nutty brown butter, and sweet apples in a buttery crust
Dietary Info: eggless, no seed oils
Difficulty: Medium
Why You’ll Love It: classic apple pie with a nutty, caramelized brown butter pie crust

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Why You’ll Love This Recipe

Fall Vibes: This eggless apple pie has all the fall vibes! It has warm and cozy spices with the addition of cinnamon and cloves.
Brown Butter: The brown butter pie crust adds a nutty and caramelized flavor that pairs so well with the lightly sweetened apples!
Eggless: I use my famous honey pie wash, making this an incredibly tasty apple pie without eggs!
Crowd Pleaser: This eggless apple 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!
Organic Pie: While you can buy apple pie at the grocery store bakery this time of year, taking a little extra time to make your own at home with organic ingredients will be totally worth it!

Jump to:

A Quick Look At The Recipe
Why You’ll Love This Recipe
Ingredients
Baker’s Tips
How to Make Brown Butter Apple Pie Without Eggs
Recipe FAQ’s
Thanksgiving Menu Inspiration
More Organic Pie Recipes
Brown Butter Apple Pie Without Eggs
The Bake Shop

Ingredients

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 light brown sugar, store bought also works.
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.

*For a full list of ingredients and measurements, visit the recipe card below.

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.
If you are avoiding corn, you can use arrowroot, tapioca or potato starch in its place. But, one of these is necessary to ensure your pie filling is set and doesn't run out of the pie or create a soggy crust.
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 Nontoxic 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!

How to Make Brown Butter Apple Pie Without Eggs

brown butter in a small saucepan over the stovetop.

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.

brown butter in a tupperware with parchment paper on a marble counter.

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.

chilled brown butter on white parchment paper.

Allow the butter to chill in the fridge for at least 4 hours or overnight until it’s solid.

chopped brown butter in the bowl of a stand mixer on a white marble counter.

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.

ingredients for brown butter pie crust in a glass mixing bowl.

Add in the flour and mix on low until the mixture looks like wet sand.

brown butter pie crust in a glass mixing bowl on a white marble counter.

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.

two disks of brown butter pie crust wrapped in plastic wrap on a white marble counter.

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.

filling ingredients for brown butter apple pie in a glass mixing bowl on a white marble counter.

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.

sliced apples tossed in sugar, spices and flour in a glass mixing bowl on a white marble counter.

Slice the apples (I like to leave the skins on, 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.

brown butter pie crust disks on a white marble counter with flour on top and a rolling pin alongside.

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.

brown butter pie crust with apple pie filling in a cast iron pie pan on a white marble counter.

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.

brown butter pie crust cut into strips for a lattice top on a white marble counter.

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.

brown butter apple pie with a lattice pie crust top in a cast iron pie pan on a white marble counter.

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.

brown butter apple pie with a lattice pie crust top and brushed with honey and turbinado sugar in a cast iron pie pan on a white marble counter.

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.

brown butter apple pie on a marble countertop with a kitchen towel and apples.

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.

brown butter apple pie in a cast iron pie pan cut into slices.

Recipe FAQ’s

What is the secret ingredient in the best apple pie?

Cornstarch in the filling. This is going to solidify the filling in the oven as it cooks and ensure you don't get a soggy crust or that the filling juices don't run out when sliced. No matter the flavor or kind of apple pie, this is the secret ingredient that will give you perfect apple pie every time. If you are avoiding corn, you can use arrowroot, potato, or tapioca starch as well.

How to give apple pie more flavor?

Add in spices like cinnamon, cloves and ground vanilla bean like I do here. Adding more than just cinnamon will give apple pie much more depth of flavor.

Can I make Brown Butter Apple Pie ahead of time?

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.

How do you reheat pie?

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!

brown butter apple pie slice on a white plate on a marble counter.

Thanksgiving Menu Inspiration

If you're planning a Thanksgiving menu, try some of my favorite recipes that will pair well with this Brown Butter Apple Pie!

Try Slow Cooker Turkey if you're hosting an intimate dinner or Roasted Herb Butter Turkey for a crowd.
You can't forget potatoes, whether it's Bone Broth Mashed Potatoes or Roasted Cinnamon Sweet Potatoes With Pecans.
If you want to add more to your Thanksgiving dessert table (like me, every single year haha) try Pumpkin Pie Cake with Whipped Cream Frosting for those people are “aren't pie people” (yes, they apparently exist!). Or, also try Pumpkin Chocolate Chip Cookie Cake or Caramel Pumpkin Spice Snack Cake.
Add in cookies as they are always a great little snack either before or after dessert! Try Pumpkin Chocolate Cookies Without Eggs or Eggless Brown Sugar Pumpkin Snickerdoodles!
Also, don't forget pie toppers like the Homemade Organic Whipped Cream or ice cream. I love serving my Salted Caramel No Churn Ice Cream on top of apple pie as the caramel and apple flavors pair so well together and this is a quick and easy recipe that you can easily make a week in advance!

More Organic Pie Recipes

Blueberry Slab Pie Without Eggs

Peach Crumble Pie

Brown Sugar Honey Apple Pie

Blueberry Honey Crumble Pie

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