An Apple Pie with Brown Butter Crust will make your holiday or party spread complete. Gooey cinnamon apple filling nestled in a rich brown butter crust that is sure to be hit!
03Remove the solidified brown butter from the bowl and cut into small chunks.
04In a large mixing bowl, combine the flour, sugar, salt, and brown butter. Use a pastry cutter, fork, or two knives to cut the butter into the flour until the mixture resembles coarse crumbs.
05Whisk the eggs and ice water together until well combined. Drizzle over the flour mixture and toss with a fork until the dough comes together. If the dough is too dry, add more ice water, one tablespoon at a time until moist enough to stick together.
06Divide the dough into two equal size balls. Flatten each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
07Set the oven rack to the lower third position and preheat to 450°F.
08On a lightly floured surface, roll one disk of dough into a 12-inch circle. (A silicone rolling pin works great for this!) Carefully transfer the dough to a 9-inch pie pan, pressing it into the bottom and up the sides of the pan. Refrigerate for 15 minutes.
09Make the filling: In a large mixing bowl, combine the apples, lemon juice, sugar, flour, and cinnamon. Stir to evenly coat the apples. Spread evenly into the prepared crust.
10On a lightly floured surface, roll the second disk of dough out into a 12-inch circle. Carefully transfer the dough over the top of the pie.
11Cut the edges so there's a 1-inch overhang. Tuck the edges under so they sit on the rim of the pan. Flute the edges as desired. Use a sharp knife to cut slits into the top of the pie for venting.
12Bake for 10 minutes. Reduce the heat to 375°F and bake for 35 minutes. Whisk the egg yolk and milk together and brush it over the top of the crust. Bake for another 20-25 minutes or until the crust is golden brown and filling is bubbly.
13Cool on a wire rack for 30 minutes. Serve warm or at room temperature.
14Make ahead tip: The pie dough can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 3 months. Thaw in the refrigerator overnight.
15Fully baked pie will keep for up to 3 months stored in the freezer. Thaw in the refrigerator overnight and bring to room temperature before serving.