Confession time, I have never made pie from scratch. I buy the filing , I buy the premade crust , put it together and pie. One of the goals of starting this blog is to stretch my culinary skills and I have been buying less premade items and making most things from scratch.
I have been working on my pie crust recipe for a few months and I finally found a combination that works for me and is quite easy to make. I find that once you get the pie crust down, the filling is not quite a hassle.
I recently got my brown butter recipe to a level I am proud of and I could not wait to use it in a recipe. Thanksgiving is upon us, apples are in abudance, perfected pie crust recipe and perfected brown butter recipe - it was all a sign that led o this recipe. I got my idea down on paper , now time to try it
On one of my late nights working, I needed a snack - honey roasted almonds seem to win out. I was out of honey, but I had some leftover brown butter based recipe (coming soon) - If honey roasted almonds were great, surely brown butter almonds will be decent enough to snack on ? Wrong ! In fact it was insanely good - that I decided to use it as part of the topping for my brown butter apple pie.
What you need
- 3 cups flour
- 1 1/2 cold unsalted butter (12 Tablespoon)
- 1/3 cold vegetable shortening
- 1 cup of cold water
- Teaspoon of salt
- Tablespoon of sugar
- 1/4 cup butter
- 1/4 cup orange juice
- 1/2 cup brown sugar
- 2 to 4 apples , peeled and cubed
- 2 tablespoon sugar
- 2 tablespoon butter
- 1/2 cup flour
- 1/2 stick of butter
- 1/4 cup oats
- 1/4 cup brown sugar
- 2 tablespoon sugar
Brown Butter Almond
- 1/2 cup shaved almonds
- 2 tablespoon brown butter
In a mixing bowl, combine flour, salt and sugar. Add cold shortening and cubed butter. Using your finger, work the butter into the flour. Do this quickly and gently. You want to do this until the butter pieces are about pea sized.
Make a well in the butter and flour mixture and pour 1/4 cup of cold water. Use your hands to bring the dough together. If dough is still seperated, add in another 1/4 cup of cold water and bring dough together. You want to be able to form a ball with the dough.You should be able to get two dough balls from the mixture.
Wrap dough in plastic wrap or put in a zip lock bake and refrigerate for 30 minutes (or until ready to use). The dough can be kept in the fridge for up to one week. After 30 minutes or when you are ready for pie, roll out the dough on a floured surface and place into the pie pan.
Melt butter in sauce pan over medium heat. Cook until foam is reduced and butter begins to brown. Remove butter from heat nce it starts to brown and drain through a fine mesh. Return melted butter to heat, add in the orange juice and slowly whisk in the brown sugar. Cook until sugar is completely dissolved. Remove from heat and set aside.
In a mixing bowl, toss apple and sugar. Set aside. Melt butter in sauce pan over medium heat. Add in the sugar and apple. Cook for 5 to 7 minutes. Double the sugar and butter if using four apples ( and cook for 7 to 10 minutes).
In a medium bowl, combine flour, oats and sugar. Add in the butter and mix with your hand to break up the butter. Do this until butter is pea size - this will take about 3 to 4 minutes.
Preheat over to 375 F
Add 1/4 cup of brown butter into the apple mix, swirl and pour into the pie shell. Sprinkle the crumble over top of the apple mixture. Make sure to cover the apple completely with crumble. Place foil paper over the crumble. Place on oven rack to bake for 50 to 55 minutes. When the pie has baked for 30 minutes, remove the foil paper.
While pie bake, toss almonds with 1/4 cup of brown butter. When there is 5 minutes left on the bake time, sprinkle the almond mixture over the pie, return to oven and bake for five minute.
Take the pie out. let it cool for 10 minutes. Drizzle remainder brown butter over top. Serve
Serves 6 to 8 / 1 hr 45 minutes