Butterscotch Apple Pie Recipe

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Butterscotch Apple Pie

Vicki VanderHorn


I'm pretty sure my grandmother got this recipe off the back of a bag of butterscotch chips, probably in the late 60's. I remember it was a big hit and we'd request it from her. She was a great pie maker and taught me how to make and roll out crust, a talent I'm glad she shared with me but when she died in 1975, we couldn't find this recipe. After my mom passed, we were searching through boxes and found a notebook with recipe cards and slips of paper all in my grandmother's handwriting and she had tucked this recipe in it. I've served it many times and it's still a hit.

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




30 Min


1 Hr 10 Min


9 in
unbaked pie shell
5 c
peeled and sliced apples
6 oz
bag of butterscotch morsels (chips)
1/2 c
1/2 c
2 tsp
1 c
light cream

Directions Step-By-Step

Combine apples and butterscotch chips and put in pastry shell. Sprinkle generously with cinnamon
Mix sugar, flour and salt. Then add cream, about 1/3 first and stir to make a paste like mixture to get out the lumps first and then add the remaining cream and mix well. Drizzle over the apples trying to coat as many as you can.
Place the pie in a large brown paper bag (grocery size) and put in pre-heated over at 375 degrees about 70 minutes. I always use a baking sheet to get it in and out of the oven easier.

About this Recipe

Course/Dish: Pies
Hashtag: #apple