Bourbon Brown Butter Apple Deep Dish Pie

Could I have a longer name for a pie? haha. But seriously, this thing was pretty fantastic. As we celebrated one of my friends birthdays last night, I figured this would be one a good time to try this thing out. To be completely honest, I was quite a bit nervous. I had this fear that the pie would completely collapse once I took it out of the springform pan. But the pie gods took pity last night and the I could not have asked for a better finish.


I first came across the whole “deep dish pie” idea here. I had a ton of apples left from last weeks baking so I decided to make the bourbon brown butter filling again. I took some pie to work last week and it was quite a hit. This whole bourbon brown butter sauce has become a favorite and I think I’ll keep it around for a while.

The Pie Crust
3 3/4 cups all-purpose flour
3/4 teaspoons salt
3 (12 ounces) sticks cold unsalted butter, cubed
3/4 cups ice water, plus more as needed

The Filling
7-8 large granny smith apples, peeled, cored and thinly sliced
3/4 cup unsalted butter
1/2 vanilla bean, split lengthwise, seeds scraped and reserved
1 tbsp Bourbon (you can omit this if you’d like)
1 cup sugar
3 large eggs
1 1/2 tsp all-purpose flour
1/3 cup brown sugar
2 tbsp cinnamon
2 tbsp corn starch

Preheat the oven to 425° F. Spray your 9 in springform pan with Pam or you can butter the pan. Place a piece of parchment paper on the bottom and grease it as well.

In a large bowl combine the flour and salt. Add the chilled butter and toss to coat. Cut the butter into the flour with your hands or a pastry cutter until the butter resembles the size of walnut halves.

Add the water, I our the water slowly in a spiral whilst counting to 5. Toss to combine. Add more water until you see the dough come together. You should be able to take a small ball of dough, lightly toss it up and it should land in your hand without crumbling. Divide the dough, you’ll need 2/3 of the dough for the bottom crust and 1/3 for the top crust. Wrap each piece of dough and chill for at least 30 minutes.

Prep your apples whilst waiting for the dough to chill.

On a lightly floured surface, roll out the larger quantity of dough to 1/3-inch thick. Transfer it to the springform and trim the edge so there is 1/2-inch overhang all around. Chill the dough inside pan for at least 30 minutes in the refrigerator or you can place it in the freezer for 15 minutes.

Dock the chilled dough with a fork on the base and sides. Line the crust with parchment paper and pie weights, and bake until the crust is beginning to brown at the edges, 15 to 20 minutes. Remove the parchment and pie weights. If the base looks visibly wet or under-baked, return the crust to the oven without the pie weights for another 5 minutes. Cool to room temperature.

Whilst your pie crust is in the oven and cooling down make your sauce for the filling. In a medium saucepan, melt butter with vanilla bean and seeds over medium heat. Cook, swirling pan occasionally, until butter has browned and smells nutty. It’ll take about 10 minutes. Remove from heat, discard vanilla bean and add bourbon.
In a large bowl, whisk sugar, eggs and flour. To the sugar mixture add the butter in a slow steady stream whilst continually whisking. Let it cool at room temperature and whisk again.

Once your sauce is cooled, toss your apples and make sure that they’re all coated. Add cinnamon, brown sugar and cornstarch. Toss once more.

Mound the apples into the crust. Make sure to press down to eliminate as many air pockets as possible. If you have enough apples, make a nice rounded mound on top.

On a lightly floured surface, roll out the smaller amount of dough to 1/3-inch thick. Place the dough onto your pie.

Trim any excess dough, leaving 3/4 inch all the way around the edge. Nudge the edge down into the side of the springform pan so that it meets the top edge of the bottom crust. Push the crust down a bit so the excess puckers outward and creates a little lip, just like the edge of a typical pie. Press that outer lip together to seal the edges.

Egg wash the top crust evenly and sprinkle with turbinado sugar all over. Cut vents in the top of the pie.

Lower the oven to 375 F, place the pie on your baking sheet and bake until the crust is very golden and the filling is bubbling through the vents, 45 to 50 minutes. If your crust browns too quickly make sure to cover the edges with a piece of foil.

Let the pie cool completely before removing from the pie from the springform pan. You also need to give it time for the filling to set. If your pie feels a bit soft, just leave it in the pan.

Serve with some ice cream or whipped cream


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