Apple Butterscotch Crumb Pie 1/2 cup all-purpose flour 1/8 teaspoon salt 3 tablespoons shortening 4 teaspoons water FILLING: 1 cup thinly sliced peeled tart apples 1/2 teaspoon lemon juice 2 tablespoons all-purpose flour 2 tablespoons sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon salt TOPPING: 1/2 cup butterscotch chips Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Apple Butterscotch Crumb Pie cont. 1 tablespoon butter 2 tablespoons all-purpose flour In a small bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes. Shape into two balls; roll into two 6-in. circles. Transfer to two 4-1/2-in. pie plates. Trim pastry 1/2 in. beyond edge; flute edges. Set aside. Place apples in a small bowl; sprinkle with the lemon juice, flour, sugar, cinnamon and salt. Toss to combine. Spoon into pastry shell. Bake at 375° for 15 minutes. Remove from the oven. For topping, melt butterscotch chips and butter in a small saucepan over low heat, Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008

	Apple Butterscotch Crumb Pie stirring constantly. Remove from the heat; stir in flour with a fork until crumbly. Sprinkle over top of apple mixture. Bake 15-20 minutes longer or until apples are tender. Yield: 2 servings. Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008