Apple Butterscotch Pie Recipes

APPLE-BUTTERSCOTCH PIE

Steps:

• Preheat the oven to 350F.
• Place 1 pie crust in ungreased 9-inch pie plate.
• Press firmly against side and bottom. Place in refrigerator to keep chilled.
• For the butterscotch sauce - in a small saucepan, stir 3/4 cup of the brown sugar with the half-and-half over low to medium heat until the sugar dissolves. Add the butter and vanilla, stirring until butter melts.
• Remove from heat and set mixture aside to cool completely.
• In a medium bowl, toss the apple wedges with the lemon juice.
• Add the remaining 1/4 cup brown sugar, cornstarch, lemon zest, cinnamon, allspice and nutmeg. Toss to combine well.
• Remove pie plate with pie shell from the refrigerator.
• Sprinkle 1 teaspoon flour onto the bottom of the unbaked pie shell.
• Scoop apple mixture onto the sprinkled flour.
• Pour the cooled butterscotch mixture evenly over the apples.
• Cover with top crust; pinch the 2 crusts together, fold the dough under itself so the edge of the fold is against the edge of the pie pan.
• Make several slits in top crust to allow steam to escape.
• Bake for about 45 minutes or until golden brown and the juices are bubbling. Cool completely on a wire rack before serving.

APPLE BUTTERSCOTCH PIE

Steps:

• Roll out half the pie dough and line a 9 or 10 inch deep-dish pie dish; refrigerate. Roll out the second half of the pie dough for the top crust, place on a baking sheet and refrigerate.
• In a large bowl mix together the apples, lemon juice, cardamom, cinnamon, salt, brown sugar and cornstarch.
• Pour half of the filling into the pie dish and then pour approximately 1 ½ cups butterscotch sauce on top. Mound the remaining apple filling on top, creating a mound in the center. Pour the remaining sauce on top.
• Cover the pie with your second crust and decoratively crimp the edges. Try to get as good a seal as you can so the butterscotch sauce stays inside the pie! Refrigerate the pie on a parchment lined baking sheet for 20 minutes.
• Remove pie from the refrigerator and cut some vent holes near the top. Lightly brush the pastry with heavy cream, making sure it doesn't pool anywhere because this will make your crust soggy, and then sprinkle generously with sanding sugar.
• Bake 20 minutes at 425, then lower the oven temperature to 350 and continue baking for 1 hour or until the filling is soft and bubbly and the crust is brown. You can test the filling by inserting a knife into one of the vent holes. There should be no resistance from the apples! Let cool before cutting or serving. I know, the agony!

EASY BUTTERSCOTCH APPLE PIE

Steps:

• Preheat oven to 350 degrees F.
• Peel and slice your apples, placing them into a large mixing bowl.
• Add your dry butterscotch pudding mix to the bowl.
• Toss the pudding mix with the apples until well mixed together. Set aside.
• Roll out one pie crust and lay it in your pie plate, pressing it into the pan and removing the air bubbles.
• Pour your sliced apples into the pie crust or arrange as desired. Add in the liquid from the bottom of the bowl too.
• Top with the remaining pie crust and crimp together the edges. Cut vents in the top for air or cut the top crust into strips and arrange for a lattice design.
• Brush the top of the crust with eggwash.
• Bake in the oven for 35 minutes or until the top is golden and the apples are tender. Allow to rest and set for 2 hours before slicing and serving.

APPLE BUTTERSCOTCH CRISP

Steps:

• Place apples in a 1-1/2-qt. slow cooker. In a small bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. , Cover and cook on low for 2-1/2 to 3-1/2 hours or until apples are tender. Serve with ice cream if desired.

BUTTERSCOTCH DEEP DISH APPLE PIE

Steps:

• 1. Preheat oven to 425 degrees. Combine apples, 1 cup brown sugar, water, and lemon juice in a saucepan. Cover and cook about 5 minutes or until apples are beginning to become tender. Mix flour, 1 cup white sugar, and salt. Stir into apples. Cook for about 2 more minutes until sauce thickens. Remove from heat and stir in vanilla and butter. Pour filling into pastry lined deep dish pie plate and cover with top crust. Cut 2 or 3 slits in pastry. Mix 1 tablespoon each brown sugar and white sugar. Sprinkle over pie crust. Bake 40-45 minutes. Cover with aluminum foil if crust starts to brown too much during last 15 minutes of baking.
• 2. Note: I often turn the temperature down to 375 degrees after about 15 minutes so the pie does not get too brown. With the deep dish filling the pie takes longer to bake than you might expect.

BUTTERSCOTCH APPLE CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• For the filling: Toss the apples, butterscotch chips, brown sugar, flour, cinnamon, allspice, and lemon juice together in a large bowl. Add to the buttered baking dish and dot with butter.
• For the topping: In a separate bowl, combine the flour, sugar, oats, and salt. Blend the butter into the mixture until it forms pea size lumps. Stir in the pecans and sprinkle over the filling.
• Bake until the apples are tender and butterscotch is bubbling, about 45 minutes. Let cool for 5 minutes before serving. Plate with a scoop of butter pecan ice cream on top.

BUTTERSCOTCH APPLE PIE

Steps:

• 1. Combine apples and butterscotch chips and put in pastry shell. Sprinkle generously with cinnamon
• 2. Mix sugar, flour and salt. Then add cream, about 1/3 first and stir to make a paste like mixture to get out the lumps first and then add the remaining cream and mix well. Drizzle over the apples trying to coat as many as you can.
• 3. Place the pie in a large brown paper bag (grocery size) and put in pre-heated over at 375 degrees about 70 minutes. I always use a baking sheet to get it in and out of the oven easier.

BUTTERSCOTCH APPLE CAKE

Steps:

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In another bowl, combine the flour, baking powder, baking soda, salt and cinnamon; gradually beat into sugar mixture until blended. Stir in apples and pecans., Pour into a lightly greased 13x9-in. baking dish. Sprinkle with chips. Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil during the last 10-15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

APPLE BUTTERSCOTCH PIE

Steps:

• 1. Preheat the oven to 375 degrees.
• 2. PIE: In a large bowl, combine lemon juice and apples; toss until well coated. Stir in sugar, flour, cinnamon, and 1/8 t. salt; mix well. Turn into a 9 inch unbaked pie shell. Cover edges of the pie shell with aluminum foil. Bake for 20 minutes.
• 3. TOPPING: Melt morsels and butter over hot (not boiling)water or in microwave; stir until smooth. Remove from heat; stir in flour and remaining 1/8 t. salt. Blend until mixture forms large crumbs. Remove foil from pie. Crumble mixture over top of hot apples. Bake for another 25 minutes.
• 4. I serve while still slightly warm with whipped cream or ala mode.

BUTTERSCOTCH APPLE PIE

Steps:

• Melt butter; add flour, sugar and hot water.
• Cook until thick; add apples.
• Cook until tender; add vanilla.
• Put in baked pie shell; cool.
• Serve with whipped cream.
• Bake shell ahead of time.
• I have not tried this yet.

BUTTERSCOTCH CRUMB APPLE PIE

Steps:

• Preheat oven to 375 degrees F.
• ---ForFilling---.
• Mix together apples and lemon juice in a large bowl.
• In a small bowl, mix together sugar, flour, cinnamon, and salt; pour over apples, coating apples well.
• If using frozen pie shell, use deep-dish type, and bake on cookie sheet for 10 minutes to thaw.
• Pour apples into pie shell.
• Cover edges of pie crust with aluminum foil to prevent burning.
• Bake at 375 degrees F.
• for 20 minutes.
• ---ForTopping---.
• In top of double boiler, stir together morsels and butter until they are melted; remove from heat.
• Stir in flour and salt; mix until mixture resembles coarse crumbs.
• Remove foil from pie crust; sprinkle topping over pie.
• Bake an additional 20-25 minutes or until crust is golden and pie is bubbly.
• Serve warm with whipped cream or ice cream.