Applescotch Pie
A double-crust apple pie sweetened with brown sugar instead of white for deep butterscotch flavor that tastes like fall itself.
YIELD
2 piesPREP
25 minCOOK
60 minREADY
85 minBrown sugar transforms ordinary apple pie into something richer, with butterscotch notes that complement the fruit.
The apples simmer briefly on the stovetop before going into the crust, ensuring tender filling without a soggy bottom.
A splash of vanilla adds unexpected warmth that makes people wonder what your secret ingredient is.
Pro Tips
- Simmer apples just until tender, not mushy; they continue cooking in the oven
- Cover crust edges with foil to prevent over-browning
- Use firm apples like Granny Smith or Honeycrisp that hold their shape
- Serve warm with vanilla ice cream for classic apple pie perfection
Ingredients
Directions
Mix together the apples, brown sugar, water and lemon juice in a 2-quart saucepan.
Heat to boiling; reduce heat.
Cover and simmer 7 to 8 minutes or JUST until apples are tender.
Mix together the flour, granulated sugar and salt; stir into apple mixture.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute; remove from heat.
Stir in the vanilla and butter or margarine; cool.
Preheat oven to 425℉ (220℃).
Prepare pastry (or use store-bought).
Turn apple mixture into pastry-lined pie plate.
Cover with top crust in which you’ve cut slits; flute the edges.
Cover edge of pie crust with foil (or cut out an aluminum pan--keeping just the edge) to prevent excessive browning; remove foil during the last 15 minutes of baking.
Bake 40 to 45 minutes or until crust is golden brown.
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