BROWN BUTTER CREAMY APPLE PIE
List of Ingredients
- 1 DEEP DISH FROZEN PIE CRUST
- FILLING:
- 1/4 CUP BUTTER
- 1/2 CUP SUGAR
- 1 EGG
- 2 TABLESPOONS FLOUR
- 1 TEASPOON VANILLA
- 3 LARGE GRANNY SMITH APPLES, PEELED, CORED AND CUT INTO 1/2" WEDGES
- STREUSEL:
- 1/2 CUP FLOUR
- 1/4 CUP SUGAR
- 1/4 CUP FIRMLY PACKED BROWN SUGAR
- 3/4 TESPOON CINNAMON
- 1/4 CUP BUTTER
- TOPPING:
- 1/2 CUP WHIPPING CREAM
- 1 TABLESPOON POWDERED SUGAR
- 1/4 TEASPOON CINNAMON
- 1/2 TEASPOON VANILLA
Instructions
- PREHEAT OVEN TO 400°.
- IN A SMALL SAUCEPAN, COOK 1/4 CUP BUTTER OVER MEDIUM HEAT UNTIL MELTED AND LIGHTLY BROWNED, STIRRING CONSTANTLY. COOL 15 MINUTES OR UNTIL COMPLETELY COOLED SET ASIDE.
- IN A SMALL BOWL, COMBINE 1/2 CUP SUGAR AND EGG, BEAT UNTILL LIGHT AND FLUFFY. STIR IN 2 TABLESPOON FLOUR AND 1 TEASPOON VANILLA. WITH A WIRE WHISK, BEAT IN COOLED BUTTER. POUR INTO CRUST PIE PAN. ARRANGE APPLE WEDGES OVER TOP OF PIE CRUST.
- COMBINE ALL OF THE STREUSEL INGREDIENTS EXCEPT BUTTER MIXING WELL. WITH A PASTRY BLENDER OR YOUR FINGERS, CUT IN 1/4 CUP BUTTER UNTIL MIXTURE RESEMBLES COARSE CRUMBS. SPRINKLE OVER APPLES, PRESS LIGHTLY.
- BAKE FOR 20 MINUTES. REDUCE OVEN TEMPERATURE TO 350° AND BAKE AN ADDITIONAL 40 TO 50 MINUTES OR UNTIL APPLES ARE TENDER AND CRUST IS GOLDEN BROWN. ( IF NECESSARY, COVER EDGES OF CRUST WITH STRIPS OF FOIL AFTER 15 TO 20 MINUTES OF BAKING TO PREVENT EXCESSIVE BROWNING. COOL 2 HOURS.
- IN A SMALL BOWL, BEAT WHIPPING CREAM UNTIL SOFT PEAKS FORM, ADD REMAINING TOPPING INGREDIENTS BEATING UNTIL STIFF PEAKS FORM.
- SPOON ONTO PIE AND STORE IN REFRIGERATOR.
- 8 SERVINGS.
Final Comments
SIMPLE DELICIOUS.
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