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
Instructions
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.