BUTTERSCOTCH DEEP DISH APPLE PIE
This is a special apple pie that Grandma liked very much. Her recipe is an old one used by many family members. She always made her crust from scratch but I often take the shortcut of using refrigerated pie pastry. This pie is especially delicious served warm with ice cream. Be sure to use a deep dish pie plate.
Provided by Kathie Carr
Categories Pies
Time 1h5m
Number Of Ingredients 11
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.
EASY BUTTERSCOTCH APPLE PIE
This easy butterscotch apple pie only needs 3 ingredients. Prepped in just minutes, you can be enjoying a warm pie fresh from the oven soon.
Provided by NicoleDurham
Categories Dessert
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1 slice, Calories 410 kcal, Carbohydrate 66.1 g, Protein 2.9 g, Fat 15.3 g, SaturatedFat 3.9 g, Sodium 840.5 mg, Fiber 2.8 g, Sugar 44 g, UnsaturatedFat 10.6 g
DEEP-DISH APPLE PIE
Provided by Ina Garten
Categories dessert
Time 2h15m
Yield One 9-or 10-inch pie
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
- Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
- Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
- Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
DEEP-DISH APPLE PIE WITH CRUMBLE TOPPING
I got this recipe from lots of different sources. I couldn't find one I liked. So took what I liked and added my own spin and this is what came out. I love this recipe, because it has all the flavors of fall. A little trick I learned from my grandmother: use different types of apples for the best flavor. I use Granny Smith, Braeburn, and Golden Delicious, but you can use whatever you like. I serve it as is, but encourage the use of ice cream, whipped cream, or whatever addition the occasion calls for.
Provided by tami slate
Categories Desserts Pies Apple Pie Recipes
Time 2h
Yield 10
Number Of Ingredients 16
Steps:
- Mix 1 1/2 cup flour and 1/2 teaspoon salt together in a large bowl. Rub egg yolks and cold butter into the flour mixture until it forms fine crumbs. Add water a little at a time just until dough starts to form and stick together. Wrap dough with plastic wrap and allow to rest in the refrigerator, about 30 minutes.
- Roll pie dough out on a well-floured surface and place in 9-inch deep-dish pie plate.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine apples, 3/4 cup sugar, 2 tablespoons flour, mulling spices, and pinch of salt in a large bowl; mix well to combine. Place apple mixture in prepared pie shell.
- Cream 1/2 cup softened butter and 1/2 cup sugar together in a bowl with an electric mixer. Stir in 3/4 cup flour, oats, cinnamon, and pinch of salt. Sprinkle the topping mixture over the apples.
- Bake pie in the preheated oven until crust and topping are golden brown and filling begins to bubble, about 1 hour.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 63.5 g, Cholesterol 77.6 mg, Fat 15.5 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 9.2 g, Sodium 249 mg, Sugar 33.8 g
BUTTERSCOTCH CRUMB APPLE PIE
A delicious recipe taken from the "Nestle Toll House Recipe Collection", posted in response to a request on the message boards. Enjoy! :)
Provided by PalatablePastime
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
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.
BUTTERSCOTCH APPLE PIE
Make and share this Butterscotch Apple Pie recipe from Food.com.
Provided by NoraMarie
Categories Dessert
Time 35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 200.5, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 42.9, Carbohydrate 41.2, Fiber 2.1, Sugar 35.1, Protein 0.7
DEEP-DISH APPLE PIE
If you're going to the trouble of making a pie, why not make it a blockbuster? This pie, adapted from the professional pie coach Kate McDermott, is both deeper and wider than the traditional nine-inch version. The thicker rim is especially satisfying, like a buttery, crumbly slab of shortbread. You can use a 10-inch deep-dish pie pan, or a deep nine- or 10-inch square, or another 2 1/2- to 3-quart baking dish of your choice. A mix of apple types always makes the best filling.
Provided by Julia Moskin
Categories pies and tarts, dessert
Time 2h
Yield 12 to 16 servings
Number Of Ingredients 16
Steps:
- Make the crust: In a food processor or stand mixer, mix together the flour, salt and sugar. Add butter and pulse (or mix at medium-low speed) until the pieces are coated with flour. Add 1/2 cup ice water and mix until incorporated. Keep dribbling in ice water, a tablespoon at a time, mixing until the dough just comes together into a lump. It should be moist, but not sticky. Turn out onto a lightly floured surface. (If dough feels wet, use a little extra flour.) Press the dough together, turning over a few times, until smooth and solid.
- Shape into 2 disks, using about 1/3 of the dough for the top crust and the remaining 2/3 for the bottom crust. Wrap separately in plastic wrap and refrigerate at least 1 hour and up to 2 days.
- On a lightly floured surface or nonstick baking mat, roll out the larger disk to about 1/4-inch thickness. The size and shape will depend on your dish. Use the crust to line a large 2 1/2- to 3-quart baking dish, like a 10-inch round or 9-inch square, at least 2 inches deep. Refrigerate while you prepare the apples.
- Make the filling: In a large mixing bowl, combine the apples, sugar, salt, cinnamon, nutmeg, allspice, lemon juice or vinegar, 1 tablespoon Calvados and flour. Toss together until the apples are roughly coated with what looks like wet sand. If filling is dry, add the remaining tablespoon of Calvados. Pour into the pie crust, mounding above the rim, and dot with butter. (If necessary, add more apple pieces to the top. Don't worry about mixing them in.)
- Roll out remaining dough to 1/4-inch thickness (or a bit less) and lay it gently over the fruit. Trim any excess and fold the edges into a thick rim. Crimp, if desired.
- Whisk the egg thoroughly with 1 tablespoon cold water. Brush over the entire top crust, including the edges. Cut 5 or 6 vents on top. Refrigerate pie while the oven heats.
- Place a baking sheet on the middle rack of the oven and heat to 425 degrees. Place pie on baking sheet and bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes.
- Open the oven and carefully sprinkle the sugar over the surface of the pie. Bake about 10 minutes longer. Look for steam and bubbling juices coming out of the vents, and a well-browned crust, before removing the pie from the oven.
- Let cool at least 1 hour before serving.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 22 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 14 grams, Sodium 294 milligrams, Sugar 17 grams, TransFat 1 gram
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