No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Brown-Butter Apple Pie

  • Prep:
  • Total Time:
  • Servings: 8
Brown-Butter Apple Pie

Photography: Marcus Nilsson

Source: Martha Stewart Living, November 2013


  • 1/2 stick unsalted butter
  • 3 pounds Granny Smith apples (6 to 7), peeled, cored, and cut into eighths
  • 1 tablespoon fresh lemon juice
  • 1/4 cup all-purpose flour, plus more for rolling
  • 1/2 teaspoon coarse salt
  • 3/4 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 vanilla bean, seeds scraped
  • Double-Crust Pie Dough
  • Water, for brushing
  • 1 large egg, lightly beaten
  • Coarse sanding sugar, for sprinkling


  1. Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Toss together apples and lemon juice in a large bowl. Combine flour, salt, granulated and brown sugars, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.

  2. Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.) Place apples in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze pie 30 minutes.

  3. Meanwhile, preheat oven to 425 degrees with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar. Place a foil-lined rimmed baking sheet on floor of oven to catch any drips. Bake pie on lowest rack 15 minutes. Reduce oven temperature to 375 degrees and bake until well browned, about 1 hour. Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 6 hours.

Cook's Note

Pie can be made 1 day ahead and stored at room temperature.

Reviews (1)

  • Karen27028 3 Jan, 2014

    Had I made this pie as is it would have been bland and overly sweet. What I liked about it. The lemon and browning the butter was a stroke of genius. Dislikes no spices and way to sweet. I did use the recommended amounts of sugar. Will not do that again. Did add some traditional apple pie spices which made it eatable with the overly sweet. I would say it was OK, not great. Will make again but reduce the sugar to only brown. Will keep the lemon and brown butter. Will add traditional spices.

Related Topics