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Best Brown Butter Apple Pie

Best Brown Butter Apple Pie

If I could be any pie (kind of a weird statement) I would hands down be this one!! The crust is buttery, flaky, tender, and absolutely melts in your mouth. The apple and brown butter filling is sweet, rich, tangy, and the perfect texture with just the right amount of spice. The brown butter adds a depth of flavor that is worth the extra effort. Everyone will run for more. Trust me! Taste this pie and you will wish you were as amazing.
Made with Amore,
❤️ Elena and Jordan
Ultimate All-Butter Pie Crust
INGREDIENTS
2 cups all-purpose flour
3/4 teaspoon coarse salt
2 sticks cold unsalted butter, cut into small pieces (I freeze the cut butter for 15 min on a baking sheet)
1 large egg (cold out of the fridge)
2 tablespoons ice water, plus more if needed
1 tablespoon distilled white vinegar
DIRECTIONS
  1. Place flour and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
  2. Beat together egg, ice water, and vinegar in a small bowl. Add to flour mixture and pulse just until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days.
Note: The crust will keep in the fridge for 2 days or freezes up to 1 month.
*adapted from Martha Stewart’s pie crust recipe
 
Brown Butter Apple Filling
INGREDIENTS
1/2 stick of butter (4 Tbs)
3 pounds Granny Smith apples (6 to 7), peeled, cored, and cut into eighths
1 tablespoon fresh lemon juice
1/4 cup all-purpose flour, plus more for rolling
1/2 teaspoon coarse salt
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
1 vanilla bean, seeds scraped
Optional spices if desired:
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
DIRECTIONS
  1. Make the brown butter: Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool.
  2. Toss together apples and lemon juice in a large bowl. Combine flour, salt, granulated and brown sugars, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.
  3. Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.) Place apples in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze entire pie for 30 minutes.
  4. Meanwhile, preheat oven to 415 degrees Fahrenheit with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar (if desired). Place a foil-lined rimmed baking sheet on floor of oven to catch any drips.
  5. Bake pie on lowest rack for 15 minutes at 415 F. Reduce oven temperature to 375 degrees Fahrenheit and bake until well browned, for an additional 45 minutes. After total bake time of one hour: Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 4-6 hours. Pie can be made 1 day ahead and stored at room temperature.

    Fresh Peach Custard Cream Pie

    Fresh Peach Custard Cream Pie

    It’s September and prime peach season in Utah! Some peaches are so divinely delicious they are too good to cook. That’s why I invented this recipe. I wanted to highlight the pure goodness of a peach without baking it. The best part? It’s a no bake pie. Enjoy the last bit of summer with this sweet as a peach dessert.
    Made with Amore,
    💗Elena
    Ingredients:
    4-5 large peaches- peeled and sliced
    1 pint of heavy whipping cream- whipped and sweetened to taste
    1 recipe graham cracker crust 
    1 recipe custard 
    Graham Cracker Crust*:
    1 1/2 cups finely ground graham cracker crumbs (I like to use Annie’s Organic Honey Graham brand) 
    1/3 cup white sugar (I do not add sugar to my crust at all but some like it sweeter)
    6 tablespoons butter, melted
    1/2 tsp ground cinnamon
    In a food processor, mix graham cracker crumbs, sugar (if using), melted butter, and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate.
    *double recipe if you like thicker crust
    Set aside.
    Custard:
    6 Tbs of sugar (or optional honey)
    6 Tbs flour
    1/4 tsp salt
    2 Cups whole milk
    2 egg yolks (save egg whites)
    1 1/2 tsp pure vanilla extract
    1 Tbs butter
    Beat egg whites and 3 Tbs sugar (or honey) until stiff. Set aside.
    Mix 3 Tbs sugar (or honey), flour, and salt in a large sauce pan until combine.
    Turn on heat to medium and add milk. Whisk for about 5-8 minutes on medium until thick. Add egg yolks and continue to whisk for about 5 minutes.
    Add vanilla and butter and stir until combined. Take off of heat. Fold in egg whites into hot mixture.
    Assembly:
    Fill prepared graham cracker crust with thick layer of fresh peaches. Pour custard over peaches. Cover with plastic wrap and let set in fridge for 2-4 hours (up to 24 hours in advance). Before serving add mounds of freshly whipped cream and a few slices of fresh peaches for decoration.
    Enjoy!!