Ed Asner's Deep Pot Apple Pie *
Submitted by galaxie
Deep pot apple pie with butterscotch chip sauce and cinnamon brown sugar pastry strips layered over cooked apples. A rustic, scoopable apple dessert served in bowls.
YIELD
1 piePREP
10 minCOOK
20 minREADY
30 minThis is not your standard apple pie. Cooked apples get layered in a deep baking dish with a butterscotch-cinnamon sauce and crispy pastry strips baked separately, then stacked between the layers. It’s more cobbler than pie, served spooned into bowls rather than sliced.
The sauce is the star. Butterscotch chips melt into a butter, flour, and water base on the stovetop, creating a thick, caramel-like coating that clings to every apple. That butterscotch flavor is what separates this from a typical apple dessert.
The pastry strips are made with brown sugar and cinnamon blended right into the dough, so they taste like cinnamon cookies. Baking them separately means they stay crisp even after you layer them with the saucy apples.
Kitchen Tips
- Stir the sauce constantly over low heat. Butterscotch chips burn easily and the sauce will seize if you walk away.
- Let the sauce cool before pouring over the apples. Hot sauce will turn the pastry strips soggy immediately.
- Bake the pastry strips until truly golden brown. Underbaked strips lose their crunch the moment they meet the sauce.
- Serve warm with a dollop of whipped cream on top. The cold cream against the warm butterscotch apples is something special.
Variations
- Use caramel chips in place of butterscotch for a deeper, more intense toffee flavor.
- Add a handful of chopped pecans between the layers for crunch.
- Swap apples for firm pears for a fall-inspired twist.
Ingredients
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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