Brown butter imparts a rich nuttiness to the apple filling for this next-level pie.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

Reviews (3)

124 Ratings
  • 5 star values: 23
  • 4 star values: 63
  • 3 star values: 30
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
I made this pie when it was part of the Martha Stewart Thanksgiving box in 2016. Since then they don't have the recipe and I miss it so much! It was FANTASTIC! So now I make it myself and my guests always love it. I make it the morning before the feast or early the day of.
Rating: 5 stars
I used this recipe to make my very first apple pie! I used apples from trees on my property (not sure what kind they were). I did tweak the recipe a bit based on Karen's comments. I only used the light brown sugar and I added some cinnamon and nutmeg. I forgot to add the sugar on the top after doing the egg wash. But overall it turned out amazing! My husband said it was the best apple pie he's ever had.
Rating: 3 stars
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.