We are sharing our favorite Apple-Butterscotch Pie recipe, which is a slight twist on a classic apple pie.
The butterscotch filling is the star however, you can prepare the recipe without using the butterscotch sauce, just omit the steps for the sauce and prepare the rest of the recipe accordingly.
Apple pie is a popular year-round dessert. Granny Smith apples are the traditional choice for apple pie. Different apples offer a different flavor and texture that only true apple lovers might notice.
We only had honeycrisp apples. In this season of using what you have that’s what we did, used what we had.
You can experiment with using different type of apples to discover your favorite. You can try a mix of yellow and green apples, or even use two or three types for a unique flavor. Or just use what you have.
I’m not much of a baker but when I do bake I try to keep it simple.
For this recipe I used one box of Pillsbury™ refrigerated pie crust.
If you have a favorite pie crust recipe it will work well with this apple filling.
It doesn’t matter if you enjoy eating warm apple pie or cold the choice is yours.
It pairs well with your favorite ice cream or it is delicious enough just by itself.
Now this recipe is a treat, which we all deserve now and then, so make sure you share it with others as to not eat the whole pie by yourself.
- 1 box Pillsbury refrigerated pie crusts - soften as directed on box ( or use your favorite piecrust recipe)
- 1 cup packed light brown sugar, divided
- 1/4 cup half-and-half
- 5 Tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 7-8 medium apples, peeled, cored, and cut into 1/4-inch wedges
- 1 Tablespoon fresh lemon juice
- 3 Tablespoon cornstarch
- Grated zest of 1/2 lemon
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 teaspoon flour
- 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.
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