Brown Butter Apple Pie

Patrick Nolan.
Submitted by : Patrick Nolan

Ingredients:
-- 1 bottom crust (Double mix all butter pie dough recipe)
-- 1 top crust (Double mix all butter pie dough recipe with baking powder option)

-- 1 lb 8 oz Apples (6 cups. About 6 medium size) peeled, cored, and thinly sliced.

Good apple varieties are Jonathon, Granny Smith, Honey Crisp, Cortland and McIntosh. Mix and match if wanted. Honey crisp and Granny Smith are very good together. 

-- ¼ cup lemon juice

-- 1 ½ tsp cinnamon 

-- 1 stick (½ cup) unsalted butter (brown it first then add the flour, then water then sugar and salt. )  

-- 3 Tbsp. flour

-- ¼ cup water

-- ⅔ cup sugar

-- ½ tsp. salt

Directions:

Place a sheet pan lined with parchment paper (to prevent drips in oven) on the bottom rack of oven and preheat to 425° F.

 Peel, core, and slice your apples to the desired size.  Place in bowl and mix in your lemon juice and cinnamon.

In a small saucepan melt your butter and heat until it reaches its browned stage.  Remove from heat and let cool for a minute or so before adding in your flour to make a roux.  Then add your water sugar and salt and bring back up to a boiling stage for about a minute before removing from heat.

Pour over and mix your brown butter roux sauce into your apples. 

Roll your pie dough out and put in a 9 inch pie plate.  Put in your apple mixture and cover with your top crust.  If using solid top crust, be sure to cut small holes in it to allow steam to escape.

Place your pie on your sheet pan in the preheated oven and bake for 15 minutes and then reduce heat to 350° F. and bake for another 45 minutes.

Take out and allow to cool for at least 4 hours before cutting into to allow filling to set up.