Brown Butter Creamy Apple Pie

My cousin Rose uses this recipe for a classic apple pie with a crumbly brown sugar streusel topping.  It is super easy to make (using a frozen pie crust helps) and deliciously creamy.  Enjoy with some homemade whip cream (or Redi-Whip) and serve with some vanilla ice cream… yum!

Brown Butter Creamy Apple Pie (recipe by Pillsbury®)

Prep Time: 30 Min
Total Time: 3 Hr 40 Min
Makes: 8 servings



  • 1/4 C butter
  • 1/2 C granulated sugar
  • 1 egg
  • 2 T all-purpose flour
  • 1 tsp vanilla
  • 5 C of sliced peeled Granny Smith apples (1 medium apple = 1 C usually)


  • 1 frozen deep dish pie crust


  • 1/2 C all-purpose flour
  • 1/4 C granulated sugar
  • 1/4 C packed brown sugar
  • 3/4 tsp ground cinnamon
  • 1/4 C cold butter

TOPPING (I just buy Redi-Whip but if you are feeling adventurous, try making this!)

  • 1/2 C whipping cream
  • 1 T powdered sugar
  • 1/4 tsp ground cinnamon
  • 1/2 tsp vanilla


Heat oven to 400°F.  Place cookie sheet in oven to heat.

Cook 1/4 C butter over medium heat in a saucepan, stirring constantly, until melted and lightly browned.  A stainless steel pan is best to use so you can actually see the butter change color better.  Cool completely, about 15 minutes.

In large bowl, beat 1/2 C granulated sugar and the egg with wire whisk until light and fluffy.  Beat in 2 T flour and 1 tsp vanilla, and lastly the cooled brown 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 C butter until mixture looks like coarse crumbs.  Sprinkle over apples.

Bake for 20 minutes at 400°F.  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.

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