Since the pandemic, our neighborhood HOA hosts food trucks once weekly. It’s been such a nice relief to look forward to a dinner prepared by someone else. This past week a vendor sold produce. I couldn’t resist the pile of golden delicious apples in a basket. I brought them home and made a pie over the weekend. Here’s the recipe from Bakefeed.

It is really good. A twist on the traditional apple pie. I am sharing the recipe with you below. Don’t be overwhelmed with the length. It’s worth the extra time.

Apple Pie with Browned Butter-Oat Streusel

Deep-Dish Piecrust Dough (recipe follows)
6 to 8 medium (840 to 1,120 grams) Granny Smith or Pink Lady apples
⅓ cup (73 grams) firmly packed dark brown sugar
⅓ cup (67 grams) granulated sugar
1 teaspoon (2 grams) ground cinnamon
¼ teaspoon kosher salt
3 tablespoons (24 grams) cornstarch
Browned Butter-Oat Streusel (recipe follows)

1. On a lightly floured surface, roll Deep-Dish Piecrust Dough into a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Freeze for 30 minutes.
2. Peel, core, and slice apples. In a large bowl, toss apples with sugars, cinnamon, and salt. Let stand for 30 minutes.
3. Preheat oven to 375°F (190°C).
4. Transfer apples to a colander; drain and discard liquid. Toss drained apples with cornstarch, and spoon into prepared crust. Top with Browned Butter-Oat Streusel.
5. Bake for 20 minutes. Reduce oven temperature to 350°F (180°C), and bake until golden brown and bubbly, 35 to 40 minutes more. Let cool for 30 minutes before serving.

Deep-Dish Piecrust Dough
Makes 1 (9-inch) deep-dish crust
1¼ cups (156 grams) all-purpose flour
1 tablespoon (12 grams) granulated sugar
1 teaspoon (3 grams) kosher salt
½ cup (113 grams) cold unsalted butter, cubed
5 to 7 tablespoons (75 to 105 grams) ice water

1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Add ice water, 1 tablespoon (15 grams) at a time, just until dough comes together.
2. Shape dough into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.

Browned Butter-Oat Streusel
Makes 1¼ cups
¼ cup (57 grams) unsalted butter
¾ cup (94 grams) all-purpose flour
½ cup (40 grams) old-fashioned oats
¼ cup (55 grams) firmly packed light brown sugar
¼ cup (50 grams) granulated sugar
½ teaspoon (1.5 grams) kosher salt


1. In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool to room temperature.
2. In a medium bowl, whisk together flour, oats, sugars, and salt. Drizzle with browned butter, and stir with a wooden spoon until combined. Crumble with your fingertips until desired consistency is reached.