I love nutty browned butter and anything with vanilla beans so this pie was a winner! 🙂
This recipe was adapted from Martha Stewart Living. I modified the baking technique and crust.
- 2 cups all-purpose flour
- 3/4 teaspoon coarse salt
- 2 sticks cold unsalted butter, cut into small pieces
- 1 large egg
- 2 tablespoons ice water, plus more if needed
- 1 tablespoon distilled white vinegar
- Place flour and salt in a food processor.
- Add butter and pulse until mixture resembles coarse meal with some blueberry-size clumps.
- Beat together egg, ice water, and vinegar in a small bowl.
- Add egg to flour mixture and pulse just until incorporated, about 10 times more.
- Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time.
- Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk.
- Refrigerate at least 30 minutes and up to 2 days.
For the Filling:
- 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 (above)
- water, for brushing
- 1 large egg, lightly beaten
- coarse sanding sugar, for sprinkling
- 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 about 1/8 inch thick on a lightly floured surface or between 2 sheets of plastic wrap. Fit into a 9-inch glass or ceramic pie plate. (I used a 9-inch deep dish ceramic pie dish.)
- 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. (Alternatively, make a lattice pattern with the top crust.)
- 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, preferably on convection, with rack in lowest position.
- Brush pie with egg wash and sprinkle with sanding sugar.
- Place on a parchment paper or foil-lined rimmed baking sheet to catch any drips. Cover edges to prevent over-browning.
- Bake pie on lowest rack 15 minutes.
- Cover pie with a foil dome (formed using an inverted bowl).
- Reduce oven temperature to 375 degrees and bake until well browned, about 45 minutes (convection) to 1 hour, or until bubbling through vents, up to 20 minutes more. (*I removed the foil dome (and uncovered the edge) after 1 hour and continued to bake the pie for an additional 15 to 20 minutes, until golden brown.)
- Let cool completely on a wire rack, at least 6 hours.
Notes: The dough can be frozen up to 1 month. The pie can be made 1 day ahead and stored at room temperature. (I make my pies the day before Thanksgiving.)
One Year Ago:
Apple-Pear Pie with Walnut Crust (vanilla bean too!)