Apple Butterscotch Crumb Pie Recipe

Publisher Photo

Apple Butterscotch Crumb Pie Recipe

Be the first to add a review
Publisher Photo
This cute little pie has a nice butterscotch flavor without being too sweet. It's a satisfying meal-ender for any season.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 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

Directions

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 6-1/2-in. circles. Transfer to two 5-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, 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.
Originally published as Apple Butterscotch Crumb Pie in Cooking for One or Two Cookbook 2003, p302

Nutritional Facts

1 piece: 791 calories, 42g fat (24g saturated fat), 19mg cholesterol, 401mg sodium, 95g carbohydrate (57g sugars, 3g fiber), 7g protein.

  • 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
  1. 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.
  2. Shape into two balls; roll into two 6-1/2-in. circles. Transfer to two 5-in. pie plates. Trim pastry 1/2 in. beyond edge; flute edges. Set aside.
  3. 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.
  4. 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.
Originally published as Apple Butterscotch Crumb Pie in Cooking for One or Two Cookbook 2003, p302

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forApple Butterscotch Crumb Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review