Best Brown Sugar Apple Pie Recipes

BROWN SUGAR APPLE PIE

Steps:

• Roll out bottom pie pastry on a lightly floured sheet of waxed paper and place in 9-inch standard pie pan; place in refrigerator for 15 minutes.
• In a big bowl, combine apples, brown sugar, lemon juice, and salt; toss well then set aside for 15 minutes.
• In a small bowl, mix the sugar and cornstarch together; stir this mixture into the apples along with the cinnamon.
• Transfer filling into the chilled pie shell; smooth the top with your hands.
• Roll out top pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
• Moisten the edge of the pie shell with a pastry brush.
• Invert the top pastry over the filling, center, and peel off the paper.
• Press the top and bottom pastries together along the dampened edge.
• Trim the pastry and crimp or flute edges as desired.
• Using a fork, poke several steam vents in the top, including a couple along the edge so you can check the juices there later.
• Brush the top with a little milk and sprinkle with sugar.
• Put pie in 400° oven on center rack; bake for 30 minutes.
• Lower heat to 375° and rotate pie 180° (also slide a large foil-lined baking sheet onto the rack below to catch any drips).
• Bake about 25 more minutes or until golden brown.
• When done, there should be thick juices bubbling out of the steam vents along the edge.
• Place pie on a wire rack and let cool at least 2 hours, preferably longer, before serving.

MILE-HIGH APPLE PIE WITH BROWN SUGAR STREUSEL

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Prepare filling: toss apples, sugar, flour, cinnamon, and salt together in a bowl; set aside.
• Prepare crust: put flour, 1/2 cup plus 1 tablespoon shortening, and salt in a bowl. Work it with a pastry blender until shortening is the size of small peas. Add ice water, 1 tablespoon at a time, working it in with the pastry blender.
• Gather up the dough and form it into a flat disc. Turn it out onto a lightly floured board and roll it into a 12-inch circle. Transfer to a 9-inch pie pan and flute the edges. Spoon the apple filling into the crust.
• Prepare topping: gather flour, brown sugar, and butter in a bowl. Work with a pastry blender until butter is the size of large peas. Sprinkle topping generously on top of the pie.
• Place the pie on top of a foil-covered cookie sheet and bake in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake until topping is golden and filling is bubbly, about 45 minutes more.
• Remove from the oven and place on a wire rack to cool before serving, about 30 minutes.

BROWN SUGAR APPLE PIE (NO CRUST)

Steps:

• Preheat oven to 325°F.
• Butter a 9" pie plate.
• Pile apples in plate and sprinkle with 2/3 cup sugar, 3 TBS butter and cinnamon.
• In food processor, pulse butter and sugar until combined; add flour and salt, pulse till combined.
• Press this crumbly mixture firmly over apples.
• Bake for 45 minutes or until apples are tender.
• Serve garnished with whipped cream, or ice cream if desired.
• Note: For variation, recipe can be made with peaches.

LATTICE APPLE PIE WITH MEXICAN BROWN SUGAR

Steps:

• Put a large heavy baking sheet in middle of oven and preheat oven to 425°F.
• Bring piloncillo, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until piloncillo has dissolved. Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes. Discard zest and cool syrup slightly.
• Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges.
• Toss apples with flour, then with syrup.
• Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate.
• Trim edge, leaving a 1/2-inch overhang, and chill shell.
• Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle. Cut dough crosswise into 11 (1 1/4-inch-wide) strips.
• Stir apple mixture, then spoon evenly into pie shell. Weave a tight lattice pattern over pie with pastry strips.
• Trim all strips flush with edge of pie plate. Fold bottom crust up over edge of lattice and crimp. Brush lattice (but not edge) with milk and sprinkle with sugar.
• Bake pie on hot baking sheet 20 minutes.
• Reduce oven temperature to 375°F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more. Cool pie to warm or room temperature, about 1 1/2 hours.

BROWN SUGAR APPLE PIE

Steps:

• Preheat oven to 425*.
• In large bowl, mix sugars, flour, cinnamon, nutmeg, and salt.
• Add apples; toss lightly to combine.
• Turn apple mixture into pie crust lined pie plate, mounding up in center to support top crust.
• Sprinkle with lemon peel.
• Dot apples with butter cut into small pieces.
• Place second pie crust on top.
• Press edges to seal.
• Cut slits for steam vents.
• Mix yolk with 1 tablespoon water; brush on crust.
• Bake 45-50 minutes , until apples are tender and crust is golden.
• Serve warm.

BROWN SUGAR APPLE PIE TO DIE FOR

Steps:

• If you haven't already, prepare the pastry and refrigerate for at least one hour, until firm enough to roll.
• On a sheet of lightly floured wax paper, roll the larger portion of pastry into a 13 1/2-inch circle with a floured rolling pin. Invert the pastry over a 9-inch deep-dish pie pan. Center it, then peel off the paper. Gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge of the pan. Refrigerate. Preheat the oven to 400°F.
• While the pie shell chills, make the filling. Combine the apples, brown sugar, lemon juice, cinnamon and nutmeg in a large mixing bowl; toss well to mix. Set aside while you roll the top pastry.
• On another sheet of lightly floured wax paper, roll the other half of the pastry into an 11 1/2-inch circle. Turn the filling into the refrigerated pie shell, smoothing the apples with your hands. Dot the top of the pie with butter, dropping the pieces here and there over the apples.
• Lightly moisten the rim of the pie shell with a wet finger or pastry brush. Invert the top pastry over the filling, center it, then peel off the paper. Press the top and bottom pastries together along the dampened edge. Trim the pastry with scissors or a paring knife, leaving a 1/2-inch overhang all around, then sculpt the overhang into an upstanding ridge. Make several 2-inch-long slits in the top pastry, at the 12, 3, 6, and 9 o'clock positions; the bottom of each slit should just reach the ege of the pie. Lightly brush the top pastry with milk and sprinkle with granulated sugar.
• Place the pie directly on the center oven rack and bake for 30 minutes. Remove the pie from the oven and place it on a large, dark baking sheet covered with aluminum foil. Reduce the oven temperature to 375°F Put the pie on the baking sheet back in the oven and bake for an additional 30 minutes; when the pie is done, you should be able to see the juices bubbling up onto the crust.
• Transfer the pie to a cooling rack and let cool for at least an hour before slicing.

LATTICE-TOPPED APPLE PIE WITH BROWN SUGAR & WALNUTS

Steps:

• Preheat oven to 400° F. Peel, halve and core each apple, then cut each half into four or five wedges. Mix 1/2 cup of the granulated sugar, the brown sugar, lemon zest, lemon juice, cinnamon, nutmeg, vanilla extract, salt, and walnuts in a large mixing bowl. Add the apple wedges and toss to blend. (cornstarch optional) Roll out bottom of pie crust, prick bottom with fork before filling. Roll the remaining piece of dough into a 1/8-inch thick rectangle. Using a fluted pastry cutter, cut the rectangle into 1/2- to 3/4-inch wide strips. Lay 5 or 6 strips across the pie. Weave a center strip first, folding back alternate strips every time you add another cross strip. Trim the lattice strips to the edge of the pie dish. Fold the bottom crust over the lattice strips and crimp to seal. Cover pie with plastic wrap and refrigerate for 1 hour. Meanwhile, set a baking sheet lined with aluminum foil on the lowest rack in the oven to catch any drippings. Remove pie from refrigerator and brush egg wash lightly over the top; sprinkle remaining 1 teaspoon of sugar over crust. Place pie in preheated oven on a middle rack and bake for 10 minutes, then lower the temperature to 350ºF; cover the rim of the pie with aluminum foil or a pie shield and continue baking until golden brown, about 45 to 75 minutes. If crust begins to brown too quickly, tent pie loosely with aluminum foil. When done, remove from oven and place on a cooling rack; cool for 1 hour before cutting and serving.

APPLE PIE WITH BROWN SUGAR OATMEAL TOPPING

Steps:

• Make crust and bake in 9 inch pic pan -- let cool Peel apples adn slice up thin, add cornstarch, lemon zest, rum, cinnamin and stir. Add to pie crust mix topping together in a bowl and press onto top of apples. Bake in 350 degree oven for about 45 - 1 hour until bubbling and brown on top.

BROWN SUGAR LATTICE APPLE PIE

Steps:

• 1. Preheat oven to 425 degrees. Melt butter in saucepan. Stir in flour to form a paste. Add water, white and brown sugars, and spices and bring to a boil. Reduce temperature and simmer.
• 2. Place bottom crust in pan. Fill with apples and mound slightly.
• 3. Cover with a lattice crust. Gently pour the sugar and butter mixture from saucepan slowly over the crust, through the lattice work and down through the "holes", slowly so that it doesn't run off.
• 4. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 50 minutes, or until middle of pie is bubbly and top is browned.

APPLE-BROWN SUGAR PIE

Steps:

• Dough: Mix salt and flour in the bowl of a stand mixer fitted with paddle attachment on low speed to combine. Add butter and shortening and beat on medium-low until mixture resembles coarse cornmeal. Drizzle in 1/3 cup ice water, then beat, adding splashes of ice water as needed, until dough just comes together. Turn out onto a lightly floured surface. Gently press together, and flatten a couple of times, about 30 seconds. Divide dough in half; pat into disks. Wrap in plastic; chill at least 2 hours. Can be made 3 days ahead; keep chilled. Filling: Preheat oven to 350 degrees. Toss apples, 1 cup granulated sugar, and 1/4 cup flour in a large bowl. Divide between 2 rimmed baking sheets; bake, rotating baking sheets once, until apples are just tender, 25-30 minutes. Let cool, then transfer apples and accumulated juices to a large bowl. Add butter, brown sugar, cinnamon, and 1 heaping T flour; toss to combine. Chill at least 1 hour. Let dough sit at room temp to soften slightly, about 5 minutes. Roll out one disk on a lightly floured surface to a 13" round. Transfer to a 9" pie dish. Lift up edges; let dough slump down into dish. Trim, leaving 1/2" overhang. Roll out remaining disk. Scrape apples into dish and place dough over top; trim, leaving 1" overhang. Fold edge of top crust under bottom crust, press together to seal, and crimp. Cut 8 slits in top to vent, brush with egg, and sprinkle with remaining 2 T granulated sugar. Chill pie in freezer until crust is firm, about 30 min. Preheat oven to 400 degrees. Place pie on parchment-lined rimmed baking sheet; bake 30 min (crust should be slightly golden). Reduce oven temp to 350 degrees and continue baking until juices are bubbling and crust is deep golden brown 50-60 min. Transfer to a wire rack; let cool at least 4 hours before slicing. Serve with ice cream, whipped cream, or creme fraiche. Roasted apples can be made 1 day ahead.