Butterscotch Deep Dish Apple Pie

Kathie Carr


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.

pinch tips: How to Make a Pie Shell & Lattice Top





20 Min


45 Min


6 c
thinly sliced peeled baking apples
1 c
brown sugar, firmly packed
1/4 c
1 Tbsp
lemon juice
1/4 c
all purpose flour
2 Tbsp
1/2 tsp
1 tsp
vanilla extract
3 Tbsp
unbaked pastry for 2 crust deep dish pie
1 Tbsp
each brown sugar and white sugar

Directions Step-By-Step

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.
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.

About this Recipe

Course/Dish: Pies