Have you ever tasted something so yummy that you just couldn’t get it out of your head? That happened to me last Fall when my lovely sister in-law brought the most delicious apple pie to a family gathering. It was from a local bakery/coffee shop here in town named Bindle.

Rosemary Browned Butter Apple Pie Mission

Ever since then I have been on a mission to recreate that pie and today I am happy to say that with the help of my mom, we were able to do it.  We made the best rosemary browned butter apple pie and now I am sharing the recipe with you!

The Best Rosemary Browned Butter Apple Pie

Friends, this pie is simply amazing. It was yummy served both hot and cold. You really can’t go wrong either way! 

My mom and I teamed up for this fun recipe and the girls jumped in to help too. We had two large bags full of Granny Smith apples. My mom shared her amazing apple peeler and this saved us a ton of time.

Not Your Average Apple Pie

The biggest difference between this recipe and others is that you cook your apples after you peel them. You use flour, corn starch, brown sugar (no cinnamon) and you cook the apples in all of this as well as browned butter and rosemary! Oh goodness it smells so good!

Assembling and Cooking Your Pie

Once the apples are cooked, cool them in the fridge and roll out your dough into your pie plate. (I even used store bought dough!) As soon as the apple filling is cooled, load it into the pan. Next, place some pats of butter on top of the filling and then roll the dough over the top. Crimp the top and bottom dough edges together. This doesn’t have to be fancy! Pop it into the oven at 375 degrees for 45 minutes.

*I did add a foil tent around the crust to prevent over browning.

I’m pretty much a novice when it comes to baking pies and this one was not only simple, but outrageously delicious! It’s perfect for an everyday dessert or a special occasion.

Thanks for the inspiration Bindle! And a big thanks to my mom and my girls for the help, and sister in law for introducing us to this amazing-ness!

Here’s my recipe for the best rosemary browned butter apple pie!

The Best Rosemary Browned Butter Apple Pie

Print

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

• APPLE PIE FILLING
• 1/4 cup Salted Butter
• 7 cups peeled and sliced Granny Smith Apples
• 1/2 cup Brown Sugar
• 2 Tbsp Unbleached White All-Purpose Flour
• 1 Tbsp Corn Starch
• 2 tsp fresh minced Rosemary
• CRUST
• 1 box (14.1 oz.) refrigerated pie crusts (I use Pillsbury brand, which has 2 crusts in each box)

Instructions

1. Place butter in a large pan over medium heat and immediately begin to stir as it bubbles. After a few minutes, you should see light brown bits appear on the bottom of the pan. Once you have reached the light golden brown color, add your sliced Granny Smith apples, which will cool down the pan and stop the browning process.

2. Next, stir the apples around to coat with the browned butter and cook on a medium-low heat. Sprinkle the apples with sugar and the minced rosemary and let the apples cook for 6-8 minutes, stirring occasionally.

3. Once the apples start to soften, sprinkle them with the flour and cornstarch, and stir the mixture well. Cook for another 5 minutes or so. Remove the mixture from the heat and let cool completely before filling your pie crust. If you are short on time you can spread the apple mixture on a cookie sheet to cool in the refrigerator.

4. Preheat your oven to 375 degrees.

5. Using room temperature pie crust, unroll the crust and place it in a 9 inch pie pan.

6. Remove the apple filling from the fridge, scoop all of the filling into the pie, and add 4-6 pats of butter on top of your filling. Then top with the second crust. Crimp the top and bottom pieces together using your thumb and forefingers. Cut a few steam vents on the top of the pie, lightly brush the top of the pie with egg wash (egg and water whisked together) or milk and sprinkle with sparkling sugar.

7. Place in the oven and bake at 375 degrees for 45 minutes. Remove half way through to add foil around the edges of the crust so they do not burn.

8. Remove from the oven and let it cool for close to 2 hours.

Notes

The best part about this recipe is that you can freeze the apple pie filling for up to four months. This enables you to make extra and have an apple pie ready to make and eat in under an hour!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Appetizer Plates
• 
  White Cast Iron Dutch Oven
• 
  Apple peeler/Corer

Let me know if you make this. I’d love to know how it turns out!

xoxo,

Kelly

More Amazing Apple Recipes From My Friends!

Bread Pudding Recipe by Happy Happy Nester | Baked Apple Chips by Modern Glam | Sparkling Apple Pie Cocktail by Craftberry Bush | The Best Apple Bread Recipe by My 100 Year Old Home

Cream Cheese and Spiced Apple Dessert with Homemade Caramel by Twelve on Main | Cinnamon Apple & Walnut Dutch Bread by Sincerely, Marie | Amazing Apple Crisp by Julie Blanner | Hasselback Apples by Tatertots and Jello

Apple Pancakes by My Sweet Savannah | Simple Salted Caramel Baked Apple Recipe by Grace In My Space | Apple Cider Donuts with Cardamon Dipping Cream by Finding Lovely | Caramel Apple Phylo Bites by The Happy Housie

Cinnamon Sugar Spiced Apple Pie Sundae by Pink Peppermint | The Best Rosemary Browned Butter Apple Pie by The Tattered Pew | Dark Chocolate Sea Salt Caramel Apples by The Handmade Home | Old Fashioned Apple Dapple Cake by A Blue Nest