Printable | Taste of Home

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
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;

Printed from tasteofhome.com Oct 12, 2008

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Apple Butterscotch Crumb Pie cont.

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, 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.