Nothing says ‘Fall’ like a warm out of the oven apple pie! We love this slight twist of this recipe on the classic. We add a few spices in the pie crust dough for a subtle flavour, but most importantly we BROWN THE BUTTER and cook the apples in it for a few minutes before baking.
All purpose flour
White sugar, divided
Cold water, divided
All purpose flour
Apples, measured when peeled and cut
Note: The ingredients listed above are measured for both the top and the bottom crust combined. The instructions below list the ingredients halved, as we make the top and the bottom crusts separately.Make the pie crust dough (Or use store bought!): In a small bowl whisk together 1 1/4 cup flour, 1 tsp salt, 1 tbsp sugar, 1/2 tsp cinnamon and a pinch of nutmeg. Add the ingredients to food processor and add in 1/2 cup COLD cubed butter. Pulse until the butter is pea sized or smaller. Add in 1/4 cup of cold water and pulse until combined. Form the dough into a ball, wrap in cling wrap and place in the fridge. This will make the bottom of the crust. Repeat this step to make the top of the crust.
While you pie dough is in the fridge, peel the apples and cut into 1.5 cm thick slices. You want to have approximately 12 cups of apple slices
In a small bowl, whisk together the brown sugar, white sugar, cinnamon, nutmeg and flour. Set it aside. Next, brown the butter: In a large dutch oven or pot, brown the butter over medium heat. Once browned, add the sugar mixture and stir to combine, next and in the apples.
Stir to coat the apples and continue to cook until apples release their juice and a caramelly sauce forms. You want the apples to release their juice and become tender, but do not cook to the point of them being mushy as they will still cook in the oven. This process should take 5 – 10 minutes. Once done, remove from heat.
Preheat oven to 425
Roll our your dough, so it is slightly larger than your pie dish. Add it as the bottom crust to your pie dish. Add the apples and mound them in the middle. Roll out the second dough ball for the top crust. Using your fingers, crimp the top and bottom crusts together.
This does not have to be perfect! I always think the beauty of a home made pie is in the imperfections of it being hand made.
Lightly brush the top of the pie with milk, and sprinkle generously with coarse sugar. Cut 5 venting slits into the pie. Bake at 425 for 25 minutes. At this point the pie should have a nice golden colour. Place foil on top of the pie to prevent it from getting too dark and reduce the oven temperature to 325. Continue to bake for an additional 35 minutes at the reduced temperature
Cool before serving. Serve slightly warm with ice cream or room temperature with whipped cream!