Butterscotch Apple Pie

Directions

Crust: Combine mixture and and pat into a 9 inch pie pan.

Bake 350℉ (180℃) for 15 minutes or until golden brown. Cool.

Filling: peel, core and slice apples.

In large saucepan, combine apples, water and corn syrup.

Cover and cook gently until apples are tender, but not mush.

Drain off liquid, measure it and add apple juice to make ⅔ cup liquid.

In another saucepan combine the brown sugar, cornstarch, salt and cinnamon.

Stir in the ⅔ cup apple liquid.

Add butter. Cook until thickened, stirring constantly. Fold in apple slices.

Pour filling into baked and cooled pie shell. Cool before adding topping.

Topping: whip cream until stiff.

Fold in crushed peanut brittle and grated orange rind.

Spread over cooled apple filling. Refrigerate until serving time.