Brown Butter Apple Pie

Patrick Nolan.
Submitted by : Patrick Nolan

Ingredients:
-- 1 bottom crust (Double mix all butter pie dough recipe) (Use the Small 9 oz. dough ball size)
-- 1 top crust (Double mix all butter pie dough recipe with baking powder option) (Use the Small 9 oz. dough ball size) 

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

Good apple varieties are Honey Crisp, Jonathon, Granny Smith, Cortland and McIntosh. Mix and match if wanted. 4 Honey crisp and 1 Cortland and 1 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.

Roll you bottom pie dough crust out and, line the bottom of a 9 inch pie plate and put in refrigerator or freezer until you are ready to pour your cooled apple mixture into it.

 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.  ALLOW TO COOL AND CHILL COMPLETELY IN REFRIGERATOR  BEFORE POURING INTO YOUR PIE CRUST. ESPECIALLY IF YOU USE THE ALL LARD PIE DOUGH RECIPE OF AUNT LIZ.  IT WILL PREVENT A SOGGY BOTTOM CRUST.

Roll your top pie dough crust out.  Put your cooled apple mixture in your chilled bottom crust 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.