Ed Asner's Deep Pot Apple Pie *
Yield
1 piePrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | quarts |
apples
, and cooked |
*
|
| 1 ½ | cups | butterscotch chips |
*
|
| 4 | tablespoons | all-purpose flour |
|
| 1 | teaspoon | cinnamon |
|
| 2 | tablespoons |
butter
melted |
|
| 1 | dash | salt |
*
|
| 2 | cups | water |
|
| Dough | |||
| 1 | cup | all-purpose flour |
|
| ½ | cup | vegetable shortening |
*
|
| ½ | teaspoon | salt |
|
| 2 | tablespoons | water |
|
| ½ | cup | brown sugar |
*
|
| ½ | teaspoon | cinnamon |
|
Low Cholesterol, Trans-fat Free, Sugar-Free
Directions
Mix butter, flour, salt, butterscotch chips and cinnamon in sauce pan.
Add water and cook over low flame until thickens, stirring constantly.
Remove from heat and cool.
Combine together flour, shortening, salt, brown sugar and cinnamon.
Blend until smooth. Roll out on floured board.
Cut into 1 inch strips.
Bake in 400~ oven for 10 minutes or until golden brown.
In a deep buttered baking dish arrange apples on bottom and pour half of sauce over top.
Lay pastry strips over top. Continue until all is used, leaving pastry on top.
Spoon into individual bowls for each serving.
Serve plain or with whipped cream on top.
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