Butterscotch Apple Pie
Truly my favorite, and tastiest, apple pie I have had the pleasure of eating. My grandfather(the first Yankee Chef), my father(the second) and I have used this same recipe since my grandfathers days at the Bangor House in Bangor. Almost one hundred years old and there is still no better tasting apple pie!
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For 8 Serving(s)
- Crumb Topping:
- 3/4 cup flour
- 3/4 cup brown sugar
- 1 tablespoon cinnamon
- 4 tablespoons butter or margarine, melted
- Unbaked single pie crust(or homemade)
- 4 1/2-5 cups thinly sliced apples(about 3 pounds)*
- 2 tablespoons cornstarch
- 2 teaspoons cinnamon
- 1/2 teaspoon each nutmeg and allspice
- 1 teaspoon vanilla
- Butterscotch Sauce:
- 1/2 stick(1/4 cup)butter or margarine
- 1 cup brown sugar(see NOTE)
- 1 (5-oz.)can evaporated milk
- 1 teaspoon lemon juice
Butterscotch Apple Pie Directions
Preheat oven to 325-degrees F. Prepare Crumb Topping by mixing all ingredients in a bowl and thoroughly blend with a fork or your fingertips until completely moistened; set aside.
Line a 9-inch pie pan with pie crust. Trim edge and flute if desired.
In a large bowl, toss sliced apples with all pie ingredients until apples are evenly coated; set aside.
Make Butterscotch Sauce by placing all ingredients in a medium saucepan over medium high heat. Allow to come to a boil, stir once and continue boiling for 3 minutes. Remove from heat and immediately pour over prepared apple mixture. Fold everything together with a large spoon or rubber spatula. Pour into pie crust, even out the top. Evenly sprinkle Crumb Topping on top and Place pie on a cookie pan lined with foil, parchment or wax paper. Bake 45-55 minutes on a rack that is set toward the top of your oven. A thick, butterscotch syrup may bubble up and over the pan. Remove from oven to cool slightly before enjoying.
* Use Macintosh apples for this recipe, or other tender apple variety such as Cortland, Fuji or Gala apples.
NOTE: If you don't have brown sugar, simply mix 1 cup granulated sugar and 3 tablespoons molasses with a fork until evenly blended.(I don't remember the last time I purchased brown sugar because I can add a little more molasses in it if I want a more pronounced molasses flavor, which butterscotch should have classically)