Best Browned Butter Apple Pie With Cheddar Crust Recipes

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BROWN-BUTTER APPLE PIE



Brown-Butter Apple Pie image

Brown butter imparts a rich nuttiness to the apple filling for this next-level pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 10h

Number Of Ingredients 12

1/2 stick unsalted butter
3 pounds Granny Smith apples (6 to 7), peeled, cored, and cut into eighths
1 tablespoon fresh lemon juice
1/4 cup all-purpose flour, plus more for rolling
1/2 teaspoon coarse salt
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
1 vanilla bean, seeds scraped
Double-Crust Pie Dough
Water, for brushing
1 large egg, lightly beaten
Coarse sanding sugar, for sprinkling

Steps:

  • Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Toss together apples and lemon juice in a large bowl. Combine flour, salt, granulated and brown sugars, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.
  • Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.) Place apples in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze pie 30 minutes.
  • Meanwhile, preheat oven to 425 degrees with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar. Place a foil-lined rimmed baking sheet on floor of oven to catch any drips. Bake pie on lowest rack 15 minutes. Reduce oven temperature to 375 degrees and bake until well browned, about 1 hour. Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 6 hours. Pie can be made 1 day ahead and stored at room temperature.

APPLE PIE WITH CHEDDAR CHEESE CRUST



Apple Pie with Cheddar Cheese Crust image

Provided by Nancy Fuller

Categories     dessert

Time 5h

Yield 8 servings

Number Of Ingredients 15

2 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1/4 teaspoon kosher salt
1 cup cold unsalted butter, cut into 1/2-inch pieces
1 cup (4 ounces) grated extra-sharp white Cheddar
2 pounds Granny Smith apples, peeled and sliced into 1/4-inch wedges
1 1/2 pounds Braeburn apples, peeled and sliced into 1/4-inch wedges
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons butter, sliced into pats
1 egg, beaten with 1 tablespoon water
1 tablespoon turbinado sugar, for sprinkling

Steps:

  • For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
  • For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
  • Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
  • Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
  • Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.

CHEDDAR-CRUSTED APPLE PIE



Cheddar-Crusted Apple Pie image

Cheddar cheese and apples make a delicious savory and sweet combination. Martha made this recipe on episode 706 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 8

1/4 cup all-purpose flour, plus more for rolling
Cheddar Double-Pie Crust
2 tablespoons fresh lemon juice
4 pounds Granny Smith apples
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 large egg, lightly beaten, for egg wash

Steps:

  • Preheat oven to 425 degrees, with rack in lowest position. On a lightly floured work surface, roll out the smaller disk of dough just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll remaining disk to just under 1/4 inch thick and transfer to a parchment-lined baking sheet for top crust; refrigerate along with pie plate.
  • Place lemon juice in a large bowl. Peel, quarter, and core apples; thinly slice crosswise, tossing with lemon juice as you work. Add sugar, flour, cinnamon, and salt to bowl; toss to combine.
  • Fill bottom crust with apple mixture; lightly brush edge of crust with water. Using a paring knife, cut out either a circle or small slits in center of top crust. Place top crust over filling; press all around edge to seal with bottom crust. Using kitchen shears, trim to a 1-inch overhang; fold dough under itself to form a rim, and press to seal. Using thumb and forefinger, crimp as desired.
  • Place pie plate on a parchment-lined rimmed baking sheet. Combine lightly beaten egg with 1 tablespoon water. Brush crust with egg wash. Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden brown and juices are bubbling, about 80 minutes more. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

Nutrition Facts : Calories 458 g, Fat 20 g, Fiber 4 g, Protein 9 g

BROWNED BUTTER APPLE PIE WITH CHEDDAR CRUST



Browned Butter Apple Pie with Cheddar Crust image

How do you make good old-fashioned apple pie even better? Enhance the crust with shredded cheddar cheese and stir browned butter into the filling. Wonderful! -Kathryn Conrad, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

2-1/2 cups all-purpose flour
3 tablespoons semolina flour
3/4 teaspoon salt
14 tablespoons cold butter, cubed
1/2 cup shredded aged sharp cheddar cheese
10 to 12 tablespoons ice water
FILLING:
1/4 cup butter, cubed
8 large Honeycrisp apples, peeled and cut into 3/4-inch pieces (about 12 cups)
1/3 cup sugar
3 tablespoons brown sugar
3 tablespoons all-purpose flour
1 large egg
1 tablespoon water

Steps:

  • Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Add cheese; pulse 1-2 times. Transfer flour mixture to a large bowl. Gradually add ice water to flour mixture, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 400°. For filling, in a Dutch oven, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly., Stir in apples and sugars; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until apples are almost tender. Uncover; cook 4-6 minutes longer or until slightly thickened, stirring occasionally. Stir in flour. Transfer apple mixture to a large bowl; refrigerate until cool., On a lightly floured surface, roll out half of the dough to fit a 9-in. deep-dish pie plate. Transfer crust to pie plate; trim crust to 1/2 in. beyond edge of plate. Refrigerate 30 minutes., Add filling to crust. Roll remaining dough to a 12-in. circle; cut into 8 wedges. Place wedges over filling. Trim, seal and flute edges. In a small bowl, whisk egg with water; brush over crust., Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Nutrition Facts : Calories 580 calories, Fat 30g fat (18g saturated fat), Cholesterol 99mg cholesterol, Sodium 486mg sodium, Carbohydrate 74g carbohydrate (33g sugars, Fiber 6g fiber), Protein 8g protein.

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