Applescotch Pie Food

APPLESCOTCH PIE

Steps:

• 1. Mix together the apples, brown sugar water and lemon juice in a 2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer 7-8 minutes or JUST until apples are tender.
• 2. Mix together the flour, granulated sugar and salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat.
• 3. Stir in the vanilla and butter or margarine; cool.
• 4. Preheat oven to 350 degrees. Prepare pastry (or use store-bought).Turn apple mixture into pastry-lined pie plate. Cover with top crust in which you have cut slits; flute the edges. Cover edge of pie crust with foil (or cut out an aluminum pan--keeping just the edge) to prevent excessive browning; remove foil during the last 15 minutes of baking. Bake 40-45 minutes or until crust is golden brown.

APPLESCOTCH PIE

Steps:

• 1. Mix apples, brown sugar, water and lemon juice in 2 quart pan. Heat to boiling; reduce heat. Cover and simmer just til apples are tender, 7 to 8 minutes. Mix flour, sugar and salt; stir into apple mixture. Cook, stirring constantly til mixture thickens and boils. boil and stir 1 minute; remove from heat. Stir in vanilla and margarine. Cool.
• 2. Heat oven to 425. Prepare pastry. Turn apple mixture into pastry lined pie plate. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2 to 3 inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake til crust is golden brown, 40 to 50 minutes. If using self rising flour, omit salt

APPLESCOTCH PIE

Steps:

• In a 2-quart saucepan, mix together the apples, brown sugar, water and lemon juice. Heat to boiling; reduce heat. Cover and simmer 7-8 minutes or JUST until the apples are tender.
• Mix together the flour, granulated sugar and salt. Stir into the apple mixture. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute; remove from heat. Stir in the vanilla flavoring and butter/margarine. Let cool.
• Preheat oven to 425F and prepare pie pan. Cut slits in top crust to allow steam to escape.
• Turn apple mixture into prepared pie pan. Cover with top crust; crimp the edges together. Cover the edge of the pie crust with aluminum foil to prevent excessive browning.
• Bake for 40-45 minutes or until crust is golden brown, removing aluminum foil during the last 15 minutes.
• Enjoy!

APPLESCOTCH CRISP

Steps:

• Place the apples in an ungreased 11x7-in. baking dish. In a large bowl, whisk the brown sugar, 1 tablespoon flour, water and milk. Pour over apples. , In another bowl, combine oats, pudding mix, sugar, cinnamon, salt and the remaining flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. , Bake at 350° for 45-50 minutes or until topping is golden brown and fruit is tender. Serve with ice cream if desired.

APPLESCOTCH PIE

Steps:

• In 2-quart saucepan, mix apples, brown sugar, water and lemon juice. Heat to boiling; reduce heat. Cover and simmer 7 to 8 minutes or just until apples are tender. In small bowl, mix 1/4 cup flour, the granulated sugar and 3/4 teaspoon salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in vanilla and butter; cool.
• Heat oven to 425°F.
• In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide pastry in half; shape each half into flattened round surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Roll one round of pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold one pastry circle into fourths and place in pie plate. Unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
• Spoon apple mixture into pastry-lined pie plate. Trim overhanging edge of bottom pastry 1/2 inch from rim pf pan. Roll other round of pastry. Fold top pastry into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
• Bake 40 to 45 minutes or until crust is golden brown. Cool on wire rack at least 2 hours.