Flaky Brown-Butter Apple Pie

Instructions

1. 1In a large bowl, whisk the flour and salt. Cut 1 cup of the cold butter into cubes and work it into the flour with a pastry cutter or fingertips until pea-size pieces remain. Drizzle in 6 tablespoons ice water and mix just until the dough holds together, adding up to 2 more tablespoons if needed. Divide into 2 disks, wrap, and refrigerate at least 1 hour.
2. 2Melt the remaining 3 tablespoons butter in a small saucepan over medium heat. Cook, swirling, until the milk solids turn deep golden and the butter smells nutty, 3 to 5 minutes. Pour into a large bowl and cool 5 minutes.
3. 3Add the sliced apples, brown sugar, granulated sugar, cornstarch, cinnamon, and lemon juice to the brown butter. Toss until evenly coated.
4. 4Heat the oven to 425°F. On a lightly floured surface, roll one dough disk into a 12-inch round. Fit it into a 9-inch pie plate, letting the excess hang over the rim. Spoon in the apple filling and any juices.
5. 5Roll the second disk into an 11-inch round. Cut into 3/4-inch strips and weave a lattice over the filling. Trim the overhang to 1/2 inch, fold under, and crimp the edge.
6. 6Brush the lattice and rim with the egg wash and sprinkle with coarse sugar. Set the pie on a rimmed baking sheet.
7. 7Bake at 425°F for 20 minutes, then reduce the oven to 375°F and bake until the crust is deep golden and the filling bubbles in the center, 30 to 35 minutes more. Tent with foil if the crust browns too fast.
8. 8Cool on a wire rack at least 3 hours before slicing so the filling can set.

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