Brown Butter Creamy Apple Pie

I was so excited to make this pie again so I could get a picture of it to post. Got everything ready, made it, took the picture, and ate it, but something seemed just a little wrong. It wasn't until I was looking at the picture that it dawned on me--I forgot the streusel topping! So, picture this pie with a delicious, crumbly topping. That said, this is one of the best apple pies I've ever had. I guess you can skip the homemade whipped topping if you're trying to save time, but it's such a bonus that I don't recommend it. I had extra whipping cream left over anyway from making White Chicken Pizza and Caramel Pecan Brownies, so it was a nice way to use up the rest of the container. Hmm, don't think about calories with that menu. But this pie is the healthiest choice, right? It's full of fruit! The hardest part is waiting the extra two hours to let it cool, but you can do it!

Printable Recipe

Brown Butter Creamy Apple Pie

from Pillsbury

Filling

¼ cup butter

½ cup granulated sugar

1 egg

2 tablespoons all-purpose flour

1 teaspoon vanilla

5 cups sliced peeled Granny Smith apples (5 medium)

1 frozen deep dish pie crust

Streusel

½ cup all-purpose flour

¼ cup granulated sugar

¼ cup packed brown sugar

¾ teaspoon ground cinnamon

¼ cup cold butter

Topping

½ cup whipping cream

1 tablespoon powdered sugar

¼ teaspoon ground cinnamon

½ teaspoon vanilla

Place cookie sheet in oven to heat, then preheat to 400°F.

In 1-quart saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until melted and lightly browned.

Cool completely, about 15 minutes. 

In large bowl, beat 1/2 cup granulated sugar and the egg with wire whisk until light and fluffy.

Beat in 2 tablespoons flour and 1 teaspoon vanilla.

Beat in cooled butter.

Gently stir in apples.

Pour into crust-lined pie plate. 

In medium bowl, stir together all streusel ingredients except butter.

With pastry blender or fork, cut in 1/4 cup butter until mixture looks like coarse crumbs.

Sprinkle over apples.

Place pie on cookie sheet in oven. 

Bake 20 minutes.

Reduce oven temperature to 350°F, and cover edge of crust with strips of foil to prevent excessive browning.

Bake 40 to 50 minutes longer or until apples are tender and crust is golden brown.

Cool 2 hours. 

In small bowl, beat whipping cream until soft peaks form.

Add remaining topping ingredients; beat until stiff peaks form.

Pipe or spoon onto pie.