1-Diving into making this apple pie brown butter crust: starts with simple, clear steps that anyone can handle. Begin by preparing your brown butter pie crust: divide it into two halves, wrap them, and chill for a few hours or up to 2 days. This gives the dough time to firm up, which is crucial for that flaky texture we’re aiming for.

2-Next, peel, core, and thinly slice the 7 granny smith apples. Toss them with the juice of half a lemon, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, 1 cup brown sugar, and ½ teaspoon fine sea salt. Cover and refrigerate this mixture for 3-6 hours to let the flavors meld and the apples soften just right.

3-Building the Pie: Roll out one half of the chilled crust and fit it into your pie pan, then pop it back in the fridge to stay cold. Drain the apple mixture, saving the liquid, and cook that liquid over medium heat until it thickens into a syrup-like consistency this step helps avoid a soggy pie.

4-In another pan, brown the ½ cup butter until the milk solids turn brown, then let it cool. Mix the drained apples with this browned butter, the reduced liquid, and 3 tablespoons all-purpose flour or tapioca starch. Spoon the filling into your crust, roll out the second half, cut into strips, and weave them into a lattice top. Seal the edges and chill for 20 minutes.

5-Baking and Finishing: Preheat your oven to 400°F. Brush the top with the egg wash (1 egg beaten with 1 tablespoon water) and sprinkle with organic sugar. Bake on a parchment-lined sheet for 20 minutes, then cover the edges with foil to prevent burning and bake another 35-40 minutes until the filling bubbles. Let it cool for at least one hour before slicing trust me, it’s worth the wait for that perfect set.