A few things set this apple pie apart. Sauteing the apples in browned butter, then letting them cook down with sugar, a touch of lemon juice and Chinese five spice results in a filling reminiscent of caramel apples. Chinese five spice powder is a blend of cinnamon, cloves, fennel, star anise and Szechuan peppercorns, and it lends the filling a bright note. You can substitute 1/2 teaspoon ground cinnamon and 1/4 teaspoon each of ground ginger and cloves. Because the filling is cooked, this recipe calls for blind-baking the crust. You can use blind baking beans or dried beans (which you can cool after baking and reuse for future blind-baking). A sprinkling of crumb topping adds extra texture and sweetness.
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