Apple Pie with Browned Butter-Oat Streusel

It’s tough to beat a classic Apple Pie, but we think the addition of browned butter-oat streusel makes this one extra special. It’s homey and warming—just what you expect from apple pie—but with nutty oomph. We think of this as the dessert equivalent of wrapping yourself in a big, thick blanket by the fire.

Apple Pie with Browned Butter-Oat Streusel
Makes 1 (9-inch) deep-dish pie
  • Deep-Dish Piecrust Dough (recipe follows)
  • 6 to 8 medium (840 to 1,120 grams) Granny Smith or Pink Lady apples
  • ⅓ cup (73 grams) firmly packed dark brown sugar
  • ⅓ cup (67 grams) granulated sugar
  • 1 teaspoon (2 grams) ground cinnamon
  • ¼ teaspoon kosher salt
  • 3 tablespoons (24 grams) cornstarch
  • Browned Butter-Oat Streusel (recipe follows)
  1. On a lightly floured surface, roll Deep-Dish Piecrust Dough into a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Freeze for 30 minutes.
  2. Peel, core, and slice apples. In a large bowl, toss apples with sugars, cinnamon, and salt. Let stand for 30 minutes.
  3. Preheat oven to 375°F (190°C).
  4. Transfer apples to a colander; drain and discard liquid. Toss drained apples with cornstarch, and spoon into prepared crust. Top with Browned Butter-Oat Streusel.
  5. Bake for 20 minutes. Reduce oven temperature to 350°F (180°C), and bake until golden brown and bubbly, 35 to 40 minutes more. Let cool for 30 minutes before serving.

Deep-Dish Piecrust Dough
Makes 1 (9-inch) deep-dish crust
  • 1¼ cups (156 grams) all-purpose flour
  • 1 tablespoon (12 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 5 to 7 tablespoons (75 to 105 grams) ice water
  1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Add ice water, 1 tablespoon (15 grams) at a time, just until dough comes together.
  2. Shape dough into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.

Browned Butter-Oat Streusel
Makes 1¼ cups
  • ¼ cup (57 grams) unsalted butter
  • ¾ cup (94 grams) all-purpose flour
  • ½ cup (40 grams) old-fashioned oats
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ¼ cup (50 grams) granulated sugar
  • ½ teaspoon (1.5 grams) kosher salt
  1. In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool to room temperature.
  2. In a medium bowl, whisk together flour, oats, sugars, and salt. Drizzle with browned butter, and stir with a wooden spoon until combined. Crumble with your fingertips until desired consistency is reached.




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