Butterscotch Apple Pie
By
Vicki VanderHorn
@VickifromMoline
1
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.
Rating:
★★★★★ 1 vote
Serves:
8
Prep:
30 Min
Cook:
1 Hr 10 Min
Ingredients
- 9 in
- unbaked pie shell
- 5 c
- peeled and sliced apples
- 6 oz
- bag of butterscotch morsels (chips)
- cinnamon
- 1/2 c
- sugar
- 1/2 c
- flour
- 2 tsp
- salt
- 1 c
- light cream
How to Make Butterscotch Apple Pie
- 1Combine apples and butterscotch chips and put in pastry shell. Sprinkle generously with cinnamon
- 2Mix 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.
- 3Place 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.
