Tart green apple slices are baked in acreamy butterscotch sauce in this double-crusted pie.
Pastry for 9-inch double crust pie (see recipe) 1 cup packed light brown sugar – divided use 1/4 cup half-and-half 5 tablespoons unsalted butter 1 teaspoon vanilla extract 7 medium tart green apples, peeled, cored, and cut into 1/4-inchwedges 1 tablespoon fresh lemon juice 3 tablespoons cornstarch Grated zest of 1/2 lemon Grated zest of 1/4 orange (optional) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 teaspoon all-purpose flour
Preheat the oven to 375°F (190°C).Prepare pastry; set aside in refrigerator until ready to use.
In a small saucepan, stir 3/4 cup of thebrown sugar with the half-and-half over medium heat until thesugar dissolves. Remove from heat and add the butter and vanilla,stirring until butter melts. Set mixture aside to cool completely.
In a medium bowl, toss the prepared appleswith the lemon juice. Add the remaining 1/4 cup brown sugar,cornstarch, lemon zest, orange zest (if using), cinnamon, allspiceand nutmeg. Toss to combine well.
Sprinkle 1 teaspoon flour onto the bottomof the unbaked pie shell. Turn apple mixture onto the sprinkledflour. Pour the cooled butterscotch mixture evenly over the apples.
Cover with top crust; trim overhang to1-inch from edge, seal and flute. Make several slits in top crustto allow steam to escape.
Bake for about 45 minutes or until goldenbrown and the juices are bubbling (look into the slits to check).Cool completely on a wire rack before serving.
Makes 8 servings.
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