Butterscotch Deep Dish Apple Pie
This pie is especially delicious served warm with ice cream.
Be sure to use a deep dish pie plate.
6 cthinly sliced peeled baking apples
1 cbrown sugar, firmly packed
1 Tbsplemon juice
1/4 call purpose flour
1 tspvanilla extract
·unbaked pastry for 2 crust deep dish pie
1 Tbspeach brown sugar and white sugar
How to Make Butterscotch Deep Dish Apple Pie
- 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.