Brown butter Dutch apple pie is the BEST apple pie! With an all-butter crust, spiced apple filling, and brown butter crumble topping, this pie is perfection!
- 1 1/4 cups flour
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup cold unsalted butter, cubed
- 2 to 4 Tbsp ice water
- 1/2 cup unsalted butter, cubed
- 3/4 cup rolled oats
- 1/3 cup flour
- 1/2 cup light brown sugar
- 1/4 tsp cinnamon
- pinch of nutmeg
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/4 cup plus 2 tsp arrowroot starch
- 1 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/8 tsp salt
- 2 Tbsp unsalted butter
- 9 cups apples, peeled and diced (1/4″ thick)
- 2 Tbsp maple syrup
- Prepare dough: For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 2 tablespoons ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Prepare crumble topping: Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Pour brown butter into a shallow bowl and freeze until solidified, about 45 minutes.
- Combine oats, flour, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Cut in solidified brown butter butter with a pastry blender until completely incorporated and large crumbs form. Cover the crumble with plastic wrap and chill until ready to use (topping can be made 1-2 days ahead and refrigerated).
- Roll out dough: Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to a 9-inch pie pan; trim overhang to one inch and crimp edges. Chill in the freezer for 30 minutes.
- Place a rimmed baking sheet lined with foil in the oven and preheat to 350°F.
- Prepare filling: Whisk together sugar, brown sugar, arrowroot starch, cinnamon, cloves, nutmeg, and salt in a small bowl. Melt butter in a large skillet; add apples and cook over medium-high heat until slightly tender, about 5 minutes. Add maple syrup and cook for 1 minute more. Transfer apples to a large bowl, leaving any juices behind. Allow the apples to cool for 15 minutes before sprinkling with sugar mixture. Gently toss together until combined.
- Spoon filling into chilled bottom crust and sprinkle evenly with crumble topping.
- Bake: Place pie on preheated baking sheet and bake for 60 to 65 minutes, until golden and filling is bubbling. If pie is fully frozen, baking time may be up to 90-100 minutes. Check pie partway through – if crust is browning too quickly, shield edges or top with foil for remaining baking time.
- Cool pie on a wire rack for at least 3 hours before serving (filling thickens as it cools). Store leftover pie covered in the refrigerator; warm before serving.
Arrowroot starch is a natural thickener and creates a smooth, shiny sauce. Available online or in the natural foods section. You can also substitute 1/4 cup cornstarch.
Make ahead: The dough and crumble topping can be made 1-2 days in advance and refrigerated until ready to use. You can also assemble the entire pie in advance, and freeze up to 2 months. When you’re ready to bake, transfer the pie directly from the freezer to the oven and bake as directed.
Keywords: Brown Butter, Apple, Apple Pie, Crumble Pie