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.
Recipe by Bake from Scratch at