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
Ingredients:
FILLING
- 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)
CRUST
- 1 frozen deep dish pie crust
STREUSEL
- 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
DIRECTIONS:
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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