I love to look through those small paperback cookbooklets at the checkout line in the grocery store. I have found some amazing recipes in them, especially the ones that feature bake-off or state fair prize winners. A couple weeks ago I bought one that featured pies and found this recipe, which my family pronounced the very best apple pie I had ever made. It was the Pillsbury Bake-off winner for 1996 and was created by a woman named Lola Nebel from Cambridge, Minnesota. So, with that recommendation, how can you not try it?
Brown Butter Creamy Apple Pie
Crust:
single crust for one pie
Filling:
1/4 c. butter
1/2 c. white sugar
1 egg
2 TBS. flour
1 tsp. vanilla
3 large Granny Smith apples, about 2 lbs., peeled and cut into wedges (I used Braeburn apples and they were wonderful)
Streusel:
1/2 c. flour
1/4 c. sugar
1/4 c. packed brown sugar
1/4 tsp. cinnamon
1/4 c. butter
(I added a little more cinnamon and 1/2 tsp. nutmeg)
Topping:
1/2 c. whipping cream
1TBS. powdered sugar
1/4 tsp. cinnamon
1/2 tsp. vanilla
(Lola used this topping but I served mine plain. However, next time I will heat each slice for a few seconds in the microwave and serve with vanilla ice cream.)
Heat oven to 400 degrees. Place pie crust in 9 inch glass pie plate. In saucepan, heat 1/4 cup butter over medium heat, stirring constantly, until melted and lightly browned. Cool completely, about 15 minutes.
In small bowl, beat 1/2 cup granulated sugar and the egg with wire whisk until light and fluffy,. Stir in 2 TBS flour and 1 tsp. vanilla. With wire whisk, beat in cooled butter. Pour into crust-lined pie plate. Arrange apple wedges on top.
In medium bowl, mix all streusel ingredients except butter. With pastry blender or fork, cut in 1/4 c. butter until mixture looks like coarse crumbs. Sprinkle over apples, press lightly.
Bake 20 minutes. Reduce oven to 350 degress and bake another 40-50 minutes until apples are tender and crust is lightly brown. Cool at least 1 1/2 hours.
In small bowl, beat whiping cearm until soft peaks form. Add remaining topping ingredients, beat until stiff and spoon over pie when serving.