Sweet Tooth Tuesdays: Brown Butter Creamy Apple Pie

Brown Butter Creamy Apple Pie
Adapted from: http://www.pillsbury.com/

Filling

1/4 cup Butter
1/2 cup granulated sugar
1 Egg
2 tablespoons purpose flour
1 teaspoon vanilla (I used dark mexican vanilla)
5 cups sliced peeled Granny Smith apples (5 medium)
1/2 t cinnamon
1 cup orange juice
2 lemons, juiced

Crust

1Pillsbury pie crust

Streusel

1/2 cup flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 cup cold butter

Heat oven to 400°F.
Peel apples and cut into thin slices. Put apple slices in a bowl that has orange juice & lemon juice in. As you add apple slices, stir to coat apples w/liquid.
In 1-quart saucepan, cook 1/4 cup butter over medium heat, until melted and lightly browned. Cool completely, about 15 minutes.

In large bowl, beat 1/2 cup granulated sugar and the egg with wire whisk until light and fluffy. Stir in flour, cinnamon and vanilla. Stir in cooled butter.
Drain apples and fold apples into mixture. Pour into crust-lined pie plate.

In medium bowl, stir together all streusel ingredients except butter. With pastry blender or fork, cut in 1/4 cup butter until mixture looks like coarse crumbs. Sprinkle over apples. Place pie on cookie sheet in oven.

Bake 20 minutes. Reduce oven temperature to 350°F, and cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 50 minutes longer or until apples are tender and crust is golden brown. Cool 2 hours.

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