Our local farmer’s market hosts seasonal fruit pie contests, you can see the pies I entered here and here. Before I realized I’d be out of town for the apple pie contest I was thinking about how to capture the judges attention with something a little different. JPS had such a good idea of just swapping peaches for apples…I did a little research and found a similar pie here and I used their guidance on spices for the apples but kept my own method for using brown butter bourbon and brown butter streusel because it’s simply divine.
What makes this pie SO AMAZING is that it isn’t overly sweet. It has a lot of rich flavor but not too much cinnamon or sugar just a really satisfying piece of apple pie. JPS doesn’t claim to like sweets although he gobbles up any cookies I make…but he can’t stop raving about this pie! If a pie can win him over, it’s sure to be a crowd pleaser at your house!
I used 2 granny smith apples and 2 fiji apples as a tip from my grandmother who told me she liked to use different apples in apple pie because they do different things when they bake (some get mushy, others stay crisper).
- 4 large apples
- 2 tablespoons freshly squeezed lemon juice
- 2/3 cup granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/2 stick butter
- 2 tablespoons of Evan Williams bourbon
Brown Butter Streusel:
- 1 stick of butter
- 1 cup + 2 tablespoons flour
- 1/2 cup sugar
- 3 tablespoons light brown sugar
- 1/4 teaspoon salt
- Prepare pie crust using your favorite recipe and store in the fridge while you make the filing. Preheat oven to 425 degrees.
- Wash, core and peel apples and put sliced apples in a large bowl. As you go through an apple add a little lemon juice so they don’t brown. I cut my apples using a corer and cut each apple piece into two so the chunks were smaller.
- In a medium size mixing bowl combine sugars, flour, cinnamon, nutmeg and allspice and pour over the apples trying to evenly coat them.
- n a small skillet, melt the butter over medium heat for about 5 minutes until it turns brown, make sure to stir it the whole time so it doesn’t burn. If it browns too quickly take it off the heat and keep stirring. Once browned, take off the heat and mix in 2 tablespoons bourbon.
- Pour over apples again trying to coat them evenly. Then pour apples into your pie crust and pop back into the fridge while you prepare the streusel.
- In the same skillet you used before, melt a stick of butter over medium heat, stirring frequently. Cook until the butter turns golden-brown, about 5 minutes. Remove from heat and set aside once browned.
- Whisk together the flour, sugar, dark brown sugar and salt. Drizzle over the browned butter and mix until crumbs form and then pour over apples.
- Bake pie for 40 minutes or until juices are bubbling and streusel is browned. If it starts to get browned too quick just put foil over the top of your pie.
Wow your crowds this Thanksgiving with this pie!