Browned Butter Apple Pie Dip Recipes

BROWN-BUTTER APPLE PIE

Steps:

• Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Toss together apples and lemon juice in a large bowl. Combine flour, salt, granulated and brown sugars, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture.
• Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.) Place apples in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze pie 30 minutes.
• Meanwhile, preheat oven to 425 degrees with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar. Place a foil-lined rimmed baking sheet on floor of oven to catch any drips. Bake pie on lowest rack 15 minutes. Reduce oven temperature to 375 degrees and bake until well browned, about 1 hour. Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 6 hours. Pie can be made 1 day ahead and stored at room temperature.

BROWNED BUTTER APPLE PIE DIP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt 2 tablespoons butter in skillet over medium heat. Saute apples until medium-firm, 2 to 3 minutes. Add 1/4 cup white sugar and pinch of salt. Cook until apples begin to brown, 3 to 5 minutes longer. Remove apples from the skillet and allow to cool. Wipe out skillet with a paper towel.
• Place 1/2 cup of butter in skillet over medium heat. Constantly swirl the butter in the pan, watching carefully so butter does not burn. The butter is "browned" when it is a tan color and smells nutty. This can take 3 to 10 minutes. When butter is ready, promptly pour it into a bowl to prevent it from burning.
• Add 1/2 cup white sugar to the apples and stir until sugar is well incorporated.
• In a mixing bowl, combine browned butter, powdered sugar, cream cheese, vanilla, nutmeg and cinnamon until well combined. Add apple mixture and stir until well-blended.
• Unroll the pie crust on a silicone mat. Using a small cookie cutter, press out the pie crust "chips." Lift the pie crust up, leaving the "chips" on the mat. Place the mat on a baking sheet. The remaining dough may be rolled out to 1/4" thick and the process repeated to use up all the dough and make more "chips" using separate silicone mats (or parchment).
• Bake in preheated oven, bake 6-7 minutes, watching carefully to ensure the chips to not burn. Allow the chips to cool. Place on serving plate.
• Spoon the dip into a serving bowl; serve with chips for dipping.

PEANUT BUTTER APPLE DIP

Steps:

• In a bowl, combine the first four ingredients; mix well. Serve with apples. Store in refrigerator.

BROWNED BUTTER APPLE PIE DIP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt 2 tablespoons butter in skillet over medium heat. Saute apples until medium-firm, 2 to 3 minutes. Add 1/4 cup white sugar and pinch of salt. Cook until apples begin to brown, 3 to 5 minutes longer. Remove apples from the skillet and allow to cool. Wipe out skillet with a paper towel.
• Place 1/2 cup of butter in skillet over medium heat. Constantly swirl the butter in the pan, watching carefully so butter does not burn. The butter is "browned" when it is a tan color and smells nutty. This can take 3 to 10 minutes. When butter is ready, promptly pour it into a bowl to prevent it from burning.
• Add 1/2 cup white sugar to the apples and stir until sugar is well incorporated.
• In a mixing bowl, combine browned butter, powdered sugar, cream cheese, vanilla, nutmeg and cinnamon until well combined. Add apple mixture and stir until well-blended.
• Unroll the pie crust on a silicone mat. Using a small cookie cutter, press out the pie crust "chips." Lift the pie crust up, leaving the "chips" on the mat. Place the mat on a baking sheet. The remaining dough may be rolled out to 1/4" thick and the process repeated to use up all the dough and make more "chips" using separate silicone mats (or parchment).
• Bake in preheated oven, bake 6-7 minutes, watching carefully to ensure the chips to not burn. Allow the chips to cool. Place on serving plate.
• Spoon the dip into a serving bowl; serve with chips for dipping.

BROWN BUTTER CREAMY APPLE PIE

Steps:

• Heat oven to 400°F Place cookie sheet in oven to heat. In 1-quart saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until melted and lightly browned. Cool completely, about 15 minutes.
• In large bowl, beat 1/2 cup granulated sugar and the egg with wire whisk until light and fluffy. Beat in 2 tablespoons flour and 1 teaspoon vanilla. Beat in cooled butter. Gently stir in apples. Pour into crust-lined pan.
• In medium bowl, stir together all streusel ingredients except butter. With pastry blender or fork, cut in 1/4 cup butter until mixture looks like coarse crumbs. Sprinkle over apples. Place pie on cookie sheet in oven.
• Bake 20 minutes. Reduce oven temperature to 350°F and cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 50 minutes longer or until apples are tender and crust is golden brown. Cool 2 hours.
• In small bowl, beat whipping cream until soft peaks form. Add remaining topping ingredients; beat until stiff peaks form. Pipe or spoon onto pie.

APPLE PIE DIP

Steps:

• In a medium pot over medium heat, combine apples, lemon juice, brown sugar and cinnamon. Cook until mixture is boiling and apples are cooked and soft. In a small bowl combine cornstarch and water. Add cornstarch mixture to the apples and continue to cook until apples glaze is nice and thick. Serve with pie crust cookies or cinnamon sugar tortilla chips (both can be found on our website)

CARAMEL APPLE BUTTER DIP RECIPE

Steps:

• In a medium bowl, beat cream cheese and brown sugar together until smooth.
• Add in Musselman's Apple Butter and caramel sauce and beat until fully incorporated.
• Add in 1/2 cup powdered sugar and mix well, until dip starts to turn fluffy.
• Add more powdered sugar until dip reaches desired consistency.
• Sprinkle toffee bits on top of dip and serve with sliced apples.
• Keep leftovers in covered container in fridge for up to 3 days.

FRESH APPLE CAKE WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool.
• Spray 13x9-inch pan with cooking spray. In medium bowl, mix flour, cinnamon, baking soda and salt. In large bowl, stir together melted butter, sugar, eggs and 1 teaspoon of the vanilla until blended. Stir in flour mixture just until blended. Stir in apples and 1 cup of the toasted pecans. (Batter will be very thick, similar to cookie dough.) Spread batter in pan.
• Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack.
• Meanwhile, in 1-quart heavy saucepan, cook 1 cup butter over medium heat 6 to 8 minutes, stirring constantly, until butter begins to turn golden brown. Immediately remove from heat and pour into small bowl. Cover; refrigerate 1 hour or until butter begins to solidify.
• Beat browned butter with electric mixer on medium speed until fluffy. Gradually add powdered sugar alternately with milk, beating on low speed until blended. Stir in remaining 1 teaspoon vanilla. Frost cake. Sprinkle with remaining 1/2 cup toasted pecans. Store covered in refrigerator.