Fresh Apple Pie
This Fresh Apple Pie Recipe combines crisp Granny Smith apples, warm spices, and nutty brown butter in a flaky all-butter crust. Browning the butter adds a deep, toasted flavor to the apple filling while balancing the sweetness of the pie. It’s a classic apple pie with fresh apples and an extra layer of flavor that makes it stand out.
Servings: 10 servings
Ingredients
Pie Crust
- 1 recipe Ultimate All Butter Pie Crust Recipe
- 1 large egg beaten with 1 tablespoon water for egg wash
- Coarse or sanding sugar for topping, optional
Brown Butter Apple Filling
- 4 tablespoons ½ stick unsalted butter
- 3 pounds Granny Smith apples about 6–7 medium apples
- 1 tablespoon fresh lemon juice
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ teaspoon coarse kosher salt
- 1 vanilla bean seeds scraped, or 2 teaspoons pure vanilla extract
Instructions
- Prepare the apples. Peel and core the apples, then cut them into even slices, about ¼-inch thick. Place them in a large mixing bowl and toss with the lemon juice.
- Brown the butter. Melt the butter in a small, light-colored saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and the milk solids turn golden brown and smell nutty, about 5–8 minutes. Watch carefully so it doesn’t burn. Remove from the heat and let cool for a few minutes.
- Make the apple filling. In a separate bowl, combine the granulated sugar, brown sugar, flour, cinnamon, nutmeg, allspice, and salt. Add the brown butter and vanilla to the apples, then add the sugar mixture. Toss gently until all the apples are evenly coated.
- Prepare the bottom crust. On a lightly floured surface, roll one disk of pie dough into a circle about ⅛-inch thick. Gently transfer it to a 9-inch pie dish, allowing the excess dough to hang over the edges.
- Fill the pie. Spoon the apple filling into the prepared crust, arranging the apples evenly and slightly mounding them in the center. Pour any remaining juices from the bowl over the apples.
- Add the top crust. Roll out the second disk of dough and place it over the apples. Trim any excess dough, leaving about a 1-inch overhang. Fold the edges under and crimp to seal. Cut several small slits in the top to allow steam to escape.
- Chill. Place the assembled pie in the freezer for 15 minutes while you preheat the oven to 415°F. Position an oven rack in the lower third of the oven.
- Add the egg wash. Brush the chilled crust lightly with the egg wash. Sprinkle with coarse or sanding sugar, if desired. Place the pie on a parchment or foil-lined rimmed baking sheet to catch any drips.
- Bake. Bake at 415°F for 15 minutes. Reduce the oven temperature to 375°F and continue baking for 45 minutes.
- Cover and finish baking. Loosely tent the pie with aluminum foil to prevent the crust from becoming too dark. Continue baking for about 20 minutes, or until the filling is visibly bubbling through the vents and the crust is deep golden brown.
- Cool completely. Transfer the pie to a wire rack and let cool for at least 4 hours before slicing. This gives the apple filling time to thicken and set.
Notes
- Brown the butter carefully. Cook it until golden and fragrant, but don't let it burn.
- Keep the pie dough cold. Chilled dough helps create a flaky crust.
- Don't skip the vents. They allow steam from the fresh apple filling to escape as the pie bakes.
- Watch the crust. If it browns too quickly before the filling bubbles, loosely tent it with foil.
- Let the pie cool completely. The filling continues to set as it cools, making cleaner slices.
Nutrition
Calories: 322kcal | Carbohydrates: 57g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 245mg | Potassium: 194mg | Fiber: 4g | Sugar: 40g | Vitamin A: 238IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg
