Brown Butter Bourbon Apple Pie

Sometimes, it’s right in the middle of test week, and you decide to make a coffeecake, an apple pie, and homemade rolls for premature Friendsgiving.  You just decide this, and you don’t think about the fact that it is a stupid decision, and that you have no time management skills, and that there are more important life skills you should be working on with all this apparent “free-time” you’ve created to bake this stuff.

Anyways.  You bake all the things, and you avoid all the studying, and then you start to have a minor panic attack about how incredibly irresponsible you are…and then you pull this out of the oven:

And WHO EVEN CARES ABOUT ALL OF THOSE THINGS?!?!?  This pie exists, and you get to put some in your mouth later, and these are the important things in life.

Seriously.  3 of the greatest things in life are flaky pie crust, bourbon, and brown butter.  By the transitive property, when you combine all of these things, you get perfection in a pie dish.

Make this for Thanksgiving, or Christmas, or next Tuesday.  Yep.  You should.

Brown Butter Bourbon Apple Pie

Makes 1 9-inch pie

For crust – one recipe of Martha’s pâte brisée

For filling
6 pounds apples (I used a mix of honeycrisp and granny smith), peeled and thinly sliced – I know this sounds like a lot but trust me!
4 1/2 TBS unsalted butter
1 TBS bourbon
2 tsp vanilla extract
1 tsp cinnamon
1/4 cup light brown sugar
1/4 cup granulated sugar
1/2 tsp cornstarch

1 large egg, lightly beaten
raw or sanding sugar for sprinkling

1. Roll out one of the discs of pie dough (leave the other in the fridge for now) on a lightly floured surface to a 12-inch round.  Transfer the dough to a 9-inch pie dish (you can do this by rolling it loosely around the rolling pin or loosely folding it in quarters).  Fit it into the pie dish and fold the overhanging edges up over the edge of the crust.  Place the crust in the freezer while you prepare the filling.
2. Preheat the oven to 400F with a rack in the lower-middle position.  In a small saucepan, melt the butter over medium heat, swirling occasionally, until the foam subsides and the butter starts to brown.  Remove from heat and stir in the vanilla and bourbon.
3. In a large bowl, toss the apples with the cinnamon, both sugars, and cornstarch.  Pour the brown butter mixture over the apples and toss to coat.
4. Roll the other disc of dough out to a 12-inch round.  Remove the pie dish from the freezer and transfer the filling to the crust (get all those apples in there!).  Lay the 2nd crust over the filling, trim the overhang, and press together the edges (you can easily crimp them with a fork or create fluted edges by pressing a bit of dough between your index fingers).  Brush the beaten egg over the top pie crust then sprinkle sanding or raw sugar over the pie.  With a thin sharp knife, cut 4 steam vents into the center of the top crust.
5. Place a cookie sheet lined with foil on the rack underneath the rack you’ll place the pie on to catch overflow juices.  Bake the pie at 400F for 20 minutes, then check the crust.  (If it’s browning well, cover the top with a sheet of foil.)  Turn the oven temperature down to 350F and bake for 40-50 more minutes, checking periodically to see how the crust is browning.  Cover with foil at any point to prevent further browning.  Let the pie cool on a wire rack and cool completely before slicing.

Thanks for reading, happy baking, and happy thanksgiving!!!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s