Brown Butter Hazelnut-Almond Streusel

Preparation info
    • Difficulty


Appears in
Pie for Everyone: Recipes and Stories from Petee's Pie, New York's Best Pie Shop

By Petra Paredez

Published 2020

  • About

The first pie I tried this with was Black Currant. I created this recipe to counterbalance the sharp acidity of the filling. I find that it works well with Rhubarb Pie for the same reason—the warm, rounded flavors are a complement to the rhubarb’s acidity.


  • ½ cup (1 stick/115 g) unsalted butter


In a lightly colored medium saucepan (so that you can see the color of the butter as it cooks—white enamel or stainless steel both work well), melt the butter over medium heat. After the butter melts and begins to bubble, heat for 5 to 10 minutes more, stirring with a wooden spoon, until the butter browns. When the butter is sufficiently browned, small chunks of toasty brown caramelized milk so