Applescotch Pie
Yield
2 piesPrep
25 minCook
60 minReady
85 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
apples
peeled and thinly sliced |
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
granulated |
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | tablespoons |
butter
or margarine |
|
| 2 | each |
pie shell (9 inch)
9 inches, unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
apples
peeled and thinly sliced |
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 59 | ml |
water
|
|
| 15 | ml |
lemon juice
|
|
| 59 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
granulated |
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 45 | ml |
butter
or margarine |
|
| 2 | each |
pie shell (9 inch)
9 inches, unbaked |
|
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.
