There’s something magical about the combination of caramel, apples, and a flaky, golden crust. The smell alone is enough to transport you to cozy autumn afternoons, but let’s talk about the taste—sweet, buttery, and just a little tangy, with hints of nuttiness from the brown butter. This caramel apple pie with a brown butter crust is the dessert you’ll want to make for every holiday, family gathering, or just because you need a little pie therapy. Trust me, once you’ve tried this recipe, you’ll never go back to regular crusts again.
I first discovered the magic of brown butter when experimenting with cookie recipes years ago, and ever since, it’s become my secret weapon in pie crusts. It adds an irresistible depth of flavor that pairs perfectly with the caramel-coated apple filling. Whether you’re a seasoned baker or just starting out, this recipe is approachable and packed with flavor. Plus, it’s sure to impress anyone lucky enough to snag a slice!
Why You’ll Love This Recipe
- Rich Flavor: The brown butter crust adds a warm nuttiness that perfectly complements the sweet apple-caramel filling.
- Approachable: While it sounds fancy, this recipe is surprisingly easy to follow, even for beginners.
- Perfect for Any Occasion: Whether it’s Thanksgiving, a dinner party, or a cozy weekend treat, this pie fits the bill.
- Seasonal: Make the most of fresh apples during autumn for the best flavor.
- The Ultimate Comfort Food: One bite of this pie and you’ll feel like you’re wrapped in a warm, sugary blanket.
What sets this pie apart is the brown butter crust. It’s flaky but sturdy enough to hold the caramel apple filling without getting soggy. And let’s not forget the filling itself—soft, perfectly spiced apples swimming in gooey caramel sauce. It’s the kind of pie that makes you close your eyes and savor every bite. Trust me, your guests will beg for the recipe!
What Ingredients You Will Need
This recipe uses simple ingredients to create bold, unforgettable flavors. Here’s what you’ll need:
For the Brown Butter Crust:
- 2 1/2 cups (310 g) all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup (226 g) unsalted butter, browned and chilled
- 6-8 tbsp (90-120 ml) ice water
For the Caramel Apple Filling:
- 6 cups (about 1.5 lbs) firm apples, peeled, cored, and sliced (Honeycrisp or Granny Smith work well)
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (60 ml) heavy cream
- 1 tbsp (8 g) cornstarch or flour (to thicken)
Equipment Needed
- 9-inch pie pan
- Mixing bowls
- Rolling pin
- Pastry brush
- Knife or apple peeler
- Heavy-bottomed saucepan (for caramel)
- Cooling rack
If you don’t have a rolling pin, you can use a clean wine bottle in a pinch! For the pie pan, I recommend ceramic or glass for even baking. And don’t forget parchment paper to make rolling out the crust easier.
Preparation Method
Step 1: Make the Brown Butter
- In a medium saucepan, melt the unsalted butter over medium heat. Stir constantly until the butter foams and turns golden brown with a nutty aroma. Remove from heat and let it cool completely, then chill in the fridge until solid.
Step 2: Prepare the Crust
- In a large bowl, whisk together the flour, salt, and sugar.
- Cut the chilled brown butter into small cubes and work it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, mixing gently, until the dough comes together. Divide into two disks, wrap in plastic, and chill for 30 minutes.
Step 3: Make the Caramel Apple Filling
- In a large bowl, toss the apple slices with the sugar, brown sugar, cinnamon, nutmeg, and salt.
- In a saucepan, melt the butter, then stir in the cream and cook until bubbly. Add the spiced apples and cook for 5 minutes, stirring occasionally.
- Sprinkle in the cornstarch, mix well, and cook for another 2-3 minutes until the sauce thickens. Remove from heat and let cool.
Step 4: Assemble the Pie
- Preheat your oven to 375°F (190°C).
- Roll out one disk of chilled dough and fit it into the pie pan. Trim the edges.
- Pour the apple filling into the crust.
- Roll out the second disk and place it over the filling. Seal the edges and cut slits for ventilation.
- Brush the top crust with egg wash for a golden finish.
Step 5: Bake the Pie
- Bake for 45-50 minutes or until the crust is golden brown and the filling bubbles.
- Let the pie cool on a rack for at least 2 hours before serving (this helps the filling set properly).
Cooking Tips & Techniques
- Brown Butter Magic: Don’t rush the browning process—it’s a key step for flavor! Stir constantly to avoid burning.
- Chill Your Dough: Cold dough is easier to work with and helps the crust stay flaky.
- Apple Choice Matters: Use firm apples that hold their shape during baking, like Granny Smith or Honeycrisp.
- Prevent Soggy Crust: Brush the bottom crust with egg white before adding the filling to create a moisture barrier.
Variations & Adaptations
- Gluten-Free Option: Swap all-purpose flour for a gluten-free baking mix.
- Vegan Adaptation: Use plant-based butter and coconut cream.
- Seasonal Twist: Add a handful of fresh cranberries to the filling for a tart contrast.
Personally, I’ve added a sprinkle of sea salt to the caramel sauce for a salted caramel version, and it’s divine. Feel free to experiment!
Serving & Storage Suggestions
This pie is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, drizzle extra caramel sauce on top.
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap the pie tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the fridge and reheat at 350°F (175°C).
The flavors deepen after a day, so this pie is excellent when made ahead of time!
Nutritional Information & Benefits
While this pie is a treat, it does offer some nutritional perks. Apples are a great source of fiber and vitamins, making this dessert a little less indulgent than it seems.
- Calories: Approximately 350 per slice
- Dietary Fiber: Apples contribute to healthy digestion.
- Allergens: Contains dairy and gluten.
Balance is key, so enjoy a slice guilt-free!
Conclusion
This caramel apple pie with brown butter crust is one of those recipes that feels like a hug in dessert form. It’s rich, decadent, and perfect for sharing—or keeping all to yourself, no judgment here. If you’ve been looking for a pie recipe that stands out from the crowd, this is it.
Give it a try and let me know how it turns out! I’d love to hear your adaptations and any tweaks you’ve made. Don’t forget to share this recipe with friends and family—it’s too good to keep to yourself. Happy baking!
FAQs
Can I make this pie ahead of time?
Yes! You can prepare the crust and filling separately a day in advance, then assemble and bake the pie the next day.
What’s the best way to reheat this pie?
Warm slices in the oven at 350°F (175°C) for 10-15 minutes to keep the crust crisp.
Can I use store-bought crust?
While homemade brown butter crust adds incredible flavor, store-bought crust works in a pinch.
What apples work best for this recipe?
Granny Smith and Honeycrisp apples are ideal because they hold their shape and provide a nice balance of tart and sweet.
How do I prevent the filling from overflowing?
Don’t overfill the pie, and make sure to cut slits in the top crust for steam to escape.
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