Apple Brown Butter Pie
Apple Pie makes you smarter.
I love the smell and taste of browned butter. It makes my mouth water.
I made this recipe about five times before I got it exactly how I wanted it and I’m not ashamed to say that I really am proud of it. Patting myself on the back right now!
I wanted to give a pie to someone who had done a really nice thing for me but I didn’t want to send my pie plate away with them for fear of not getting it back. So, after many failed attempts, I mastered the art of baking this particular pie in a tart pan so that it could slide off onto a plate that I did not care about getting back.
Not only does this pie travel well now, it tastes like a slice sent from Apple Pie Heaven. Patting myself on the back again. I never said I was a humble pie maker.
For Pie Crust:
Vodka Pie Crust
5 Honey Crisp apples
3 dashes of aromatic bitters
1 stick European butter
1 1/4 cups granulated white sugar
1 heaping tsp mace
1/2 tsp cinnamon
3 TBSP potato starch
1 TBSP water
1 egg white
Preheat oven to 350°.
Roll out bottom crust and fit into greased and floured 9.875″ x 9.875″ x 1.875″ tart pan. Place crust in freezer for at least 20 minutes.
Meanwhile, peel and slice apples.
Juice half of a lemon and mix with the apples in a large bowl. Add three dashes of bitters and mix.
Remove crust for the freezer and poke holes with fork on Bottom and sides of crust. Line crust with aluminum foil and fill with baking beads. Place crust into the oven and bake for 15 minutes.
Meanwhile, melt on stick of butter into a large saucepan and brown. Once butter has browned (you will notice a slightly nutty smell and small flecks of brown floating in the liquid), add apple mixture and cook until apples are slightly tender. Pour butter/apple mixture back into the large mixing bowl.
After the pie crust has baked for 15 minutes, remove the foil and baking beads. Coat pie crust with egg wash and bake for another 5 minutes.
While baking, add mace, cinnamon, sugar and potato starch to apple mixture and combine.
Roll out top crust and cut apple shapes with an apple-shaped cookie cutter.
Remove bottom crust from the oven and pour apple mixture into crust. Layer apple shaped crusts onto the top of the pie, forming the top crust. Place pie in freezer for 10 minutes.
Preheat oven to 400°.
Remove pie from the freezer and coat top crust with egg wash and then sprinkle a heavy amount of demerara sugar on top. Place pie onto baking sheet. Bake for 20 minutes at 400°. After 20 minutes, reduce heat to 350° and bake for an additional 35-40 minutes.
Let cool on baking rack before serving.