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Brown Butter Sage Apple Pie 1

Brown Butter Sage Apple Pie

This sophisticated apple pie combines the nutty depth of brown butter with the earthy, aromatic notes of fresh sage to transform a classic dessert into an unforgettable culinary experience. The perfect balance of sweet and savory flavors makes this pie a standout for special occasions or whenever you crave something extraordinary.
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Chilling Time 1 hour
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 450 kcal

Equipment

  • 9-inch Pie Dish
  • Pastry Cutter
  • Rolling Pin
  • Baking Sheet
  • Wire Cooling Rack

Ingredients
  

For the Crust

  • 2½ cups all-purpose flour substitute whole wheat pastry flour for a nuttier flavor
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter very cold and cubed (2 sticks)
  • 6-8 tablespoons ice water

For the Brown Butter Sage Filling

  • 8 cups apples thinly sliced (about 7-8 medium apples, preferably a mix of Honeycrisp, Granny Smith, and Braeburn)
  • ¾ cup granulated sugar can substitute coconut sugar for a deeper caramel flavor
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon salt
  • ½ cup unsalted butter 1 stick
  • 2 tablespoons fresh sage leaves finely chopped (or 2 teaspoons dried sage)
  • 1 teaspoon pure vanilla extract
  • 1 egg beaten with 1 tablespoon water (for egg wash)
  • coarse sugar for sprinkling optional

Instructions
 

  • Prepare the Pie Dough

    In a large bowl, whisk together the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour mixture until you have pea-sized pieces. Drizzle in ice water, 1 tablespoon at a time, gently mixing until the dough just comes together. You might not need all the water.

  • Chill the Dough

    Divide the dough in half, form into discs, wrap in plastic, and refrigerate for at least 1 hour or up to 3 days.

  • Brown the Butter and Infuse with Sage

    In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns amber and smells nutty, about 5-7 minutes. Remove from heat, add the chopped sage leaves, and let steep for 10 minutes.

  • Prepare the Apple Filling

    In a large bowl, toss the sliced apples with lemon juice. In a separate bowl, combine the sugar, flour, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and toss to coat evenly. Strain the brown butter, reserving the sage bits, and pour over the apples. Add the vanilla extract and the reserved sage, then gently mix until all apples are coated.

  • Assemble the Pie

    Preheat your oven to 400°F (200°C). On a floured surface, roll out one disc of dough to a 12-inch circle and transfer to a 9-inch pie dish. Pour in the apple filling, mounding slightly in the center. Roll out the second disc and either place it whole on top with slits cut for venting or create a lattice pattern.

  • Apply Finishing Touches

    Trim excess dough, then fold and crimp the edges. Brush the top with egg wash and sprinkle with coarse sugar if desired.

  • Bake to Perfection

    Place the pie on a baking sheet (to catch any potential overflow) and bake at 400°F for 20 minutes. Lower the temperature to 350°F (175°C) and continue baking for 35-45 minutes more, until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.

  • Cool Completely

    Allow the pie to cool on a wire rack for at least 3 hours before serving. This waiting period is crucial—it allows the filling to set properly and the flavors to fully develop.

Notes

For a healthier version, you can reduce the sugar to ½ cup and add 2 tablespoons of maple syrup, use a whole wheat and almond flour blend for the crust, or skip the bottom crust entirely for a lighter crumble-topped option.
For best results, use a mix of apple varieties to balance sweetness and structure. Honeycrisp, Granny Smith, and Braeburn work particularly well together.
The key to perfect brown butter is patience—wait until it's truly amber-colored and smells nutty before removing from heat.

Nutrition

Calories: 450kcalCarbohydrates: 58gProtein: 4gFat: 24gSaturated Fat: 15gCholesterol: 65mgSodium: 300mgFiber: 3gSugar: 28g
Keyword Apple Pie, Brown Butter, Sage Apple Pie, Fall Dessert, Thanksgiving
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