2-3poundsapplesabout 8 medium apples peeled and sliced thin
1tablespoonfresh lemon juice
3/4cup(165g)light brown sugar packed
1 and 1/2teaspoonsground cinnamon
1large egg yolk
Make the crust
Heat the butter in a small saucepan over medium heat, whisk frequently. Continue to cook until melted. The butter will foam and then subside. Cook until brown bits develop in the bottom of the pan and the butter turns a light golden color, about 8 minutes. Remove from heat.
Line a small bowl with foil, letting some excess to hang over the sides. Pour the brown butter into the bowl, leaving behind the dark bits in the bottom of the pot. Freeze for 1 hour.
Remove the solidified brown butter from the bowl and cut into small chunks.
In a large mixing bowl, combine the flour, sugar, salt, and brown butter. Use a pastry cutter, fork, or two knives to cut the butter into the flour until the mixture resembles coarse crumbs.
Whisk the eggs and ice water together until well combined. Drizzle over the flour mixture and toss with a fork until the dough comes together. If the dough is too dry, add more ice water, one tablespoon at a time until moist enough to stick together.
Divide the dough into two equal size balls. Flatten each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
Set the oven rack to the lower third position and preheat to 450°F.
On a lightly floured surface, roll one disk of dough into a 12-inch circle. (A silicone rolling pin works great for this!) Carefully transfer the dough to a 9-inch pie pan, pressing it into the bottom and up the sides of the pan. Refrigerate for 15 minutes.
Make the filling
In a large mixing bowl, combine the apples, lemon juice, sugar, flour, and cinnamon. Stir to evenly coat the apples. Spread evenly into the prepared crust.
On a lightly floured surface, roll the second disk of dough out into a 12-inch circle. Use a sharp knife or pizza cutter to cut 8 1 to 2-inch strips. I like to cut 4 1-inch strips and 4 2-inch strips as pictured on the pie.)
Carefully thread the dough strips over and under to create the look in the pictures above. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off the excess dough. Flute the edges as desired.
Bake for 10 minutes. Reduce the heat to 375°F and bake for 35 minutes. Whisk the egg yolk and milk together and brush it over the top of the crust. Bake for another 20-25 minutes or until the crust is golden brown and filling is bubbly.
Cool on a wire rack for 30 minutes. Serve warm or at room temperature.
Make ahead tip
The pie dough can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Fully baked pie will keep for up to 3 months stored in the freezer. Thaw in the refrigerator overnight and bring to room temperature before serving.
1. Use your favorite apple or any combination of apples for a unique flavor profile.2. Tent with foil, if the top crust begins to brown too quickly.3. You don't have to make a lattice crust. You can cover the filling with the 12-inch pie dough circle. Cut slits in the top for steam to vent then trim and crimp the edges.
Apple Pie with Brown Butter Crust https://www.bakedbyanintrovert.com/apple-pie-brown-butter-crust/