butterscotch deep dish apple pie

★★★★★ 3
kathiecc avatar
By Kathie Carr
from North Liberty, IN

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.

★★★★★ 3
serves 8
prep time 20 Min
cook time 45 Min

Ingredients For butterscotch deep dish apple pie

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

How To Make butterscotch deep dish apple pie

  • 1
    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.
  • 2
    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.

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