Brown Butter Creamy Apple Pie
B. Smith's best bet for holiday baking: jump-start your homebaked pies by choosing a convenient premade crust that comes ready to fill, bake and thrill!
Notes, Tips & Suggestions
High Altitude (3500 to 6500 ft): In step 5, increase second bake time to 50 to 55 minutes.
- 1 Pillsbury Pet-Ritz frozen deep dish pie crust (from 12-oz package)
- 1/4 cup butter or margarine
- 1/2 cup granulated sugar
- 1 egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 5 cups sliced peeled Granny Smith apples (5 medium)
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 cup cold butter
- 1/2 cup whipping cream
- 1 tablespoon powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- Place cookie sheet on oven rack. Heat oven to 400°F.
- In 1-quart saucepan, cook 1/4 cup butter over medium heat until melted and lightly browned, stirring constantly. Cool completely, about 15 minutes.
- In large bowl, beat 1/2 cup granulated sugar and egg with wire whisk until light and fluffy. Beat in 2 tablespoons all-purpose flour and 1 teaspoon vanilla. Beat in cooled butter. Gently stir in apples. Pour into frozen pie crust.
- 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.
- In small bowl, beat whipping cream until soft peaks form. Add remaining topping ingredients; beat until stiff peaks form. Pipe or spoon onto pie.
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