Butterscotch Apple Pie Recipes

APPLE BUTTERSCOTCH CRISP

Steps:

• Place apples in a 1-1/2-qt. slow cooker. In a small bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. , Cover and cook on low for 2-1/2 to 3-1/2 hours or until apples are tender. Serve with ice cream if desired.

BUTTERSCOTCH APPLE PECAN COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine butterscotch-flavored chips, 1/4 cup brown sugar, 1/4 cup flour, and cinnamon together in a bowl.
• Spread apples into a 9x13-inch baking dish and top with chip mixture.
• Bake in the preheated oven for 20 minutes.
• Mix 1/2 cup flour and 1/4 cup brown sugar together in a bowl. Cut butter into flour mixture using a pastry blender or your fingers until mixture is crumbly; stir in pecans and oats. Sprinkle topping over apples.
• Bake in the oven until apples are tender, 25 to 35 minutes.

BUTTERSCOTCH DEEP DISH APPLE PIE

Steps:

• 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.

EASY BUTTERSCOTCH APPLE PIE

Steps:

• Preheat oven to 350 degrees F.
• Peel and slice your apples, placing them into a large mixing bowl.
• Add your dry butterscotch pudding mix to the bowl.
• Toss the pudding mix with the apples until well mixed together. Set aside.
• Roll out one pie crust and lay it in your pie plate, pressing it into the pan and removing the air bubbles.
• Pour your sliced apples into the pie crust or arrange as desired. Add in the liquid from the bottom of the bowl too.
• Top with the remaining pie crust and crimp together the edges. Cut vents in the top for air or cut the top crust into strips and arrange for a lattice design.
• Brush the top of the crust with eggwash.
• Bake in the oven for 35 minutes or until the top is golden and the apples are tender. Allow to rest and set for 2 hours before slicing and serving.

BUTTERSCOTCH APPLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Mix together flour, cinnamon, baking soda and salt in medium bowl.
• Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup walnuts. Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
• Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.
• While the cookies cool make the butterscotch glaze: Melt remaining butterscotch chips and 2 tablespoons butter in small, heavy saucepan over lowest possible heat.
• When the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners' sugar and 1 1/2 tablespoon apple juice until the glaze is smooth. Spread the glaze on the cooled cookies and sprinkle with remaining walnuts.

BUTTERSCOTCH CRUMB APPLE PIE

Steps:

• Preheat oven to 375 degrees F.
• ---ForFilling---.
• Mix together apples and lemon juice in a large bowl.
• In a small bowl, mix together sugar, flour, cinnamon, and salt; pour over apples, coating apples well.
• If using frozen pie shell, use deep-dish type, and bake on cookie sheet for 10 minutes to thaw.
• Pour apples into pie shell.
• Cover edges of pie crust with aluminum foil to prevent burning.
• Bake at 375 degrees F.
• for 20 minutes.
• ---ForTopping---.
• In top of double boiler, stir together morsels and butter until they are melted; remove from heat.
• Stir in flour and salt; mix until mixture resembles coarse crumbs.
• Remove foil from pie crust; sprinkle topping over pie.
• Bake an additional 20-25 minutes or until crust is golden and pie is bubbly.
• Serve warm with whipped cream or ice cream.

APPLE BUTTERSCOTCH CRUMB PIE

Steps:

• In a small bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes. , Shape into two balls; roll into two 6-1/2-in. circles. Transfer to two 5-in. pie plates. Trim pastry 1/2 in. beyond edge; flute edges. Set aside., Place apples in a small bowl; sprinkle with the lemon juice, flour, sugar, cinnamon and salt. Toss to combine. Spoon into pastry shell. Bake at 375° for 15 minutes. Remove from the oven., For topping, melt butterscotch chips and butter in a small saucepan over low heat, stirring constantly. Remove from the heat; stir in flour with a fork until crumbly. Sprinkle over top of apple mixture. Bake 15-20 minutes longer or until apples are tender.

BUTTERSCOTCH APPLE PIE

Steps:

• Melt butter; add flour, sugar and hot water.
• Cook until thick; add apples.
• Cook until tender; add vanilla.
• Put in baked pie shell; cool.
• Serve with whipped cream.
• Bake shell ahead of time.
• I have not tried this yet.

BUTTERSCOTCH PIE

Steps:

• Finely crush the Biscoff or Speculoos cookies in the bowl of a food processor. You can also place the cookies in a resealable bag and crush them by rolling using a rolling pin.
• In a large bowl, combine the cookie crumbs and drizzle them with the melted butter. Stir with a fork until the crumbs are evenly moistened.
• Press into a fairly deep 9-inch pie dish using the bottom of a measuring cup or glass. Bake for about 10 -12 minutes or until fragrant. Cool completely on a wire rack.
• In a large bowl, whisk the egg yolks until smooth.
• To make the caramel/butterscotch mixture, In a small heavy saucepan stir together the sugar and 1/4 cup water. The sugar will look moist. Bring to a boil over medium heat and cook, without stirring, until the mixture begins to turn golden. Gently swirling the pan and continue to cook until sugar is amber like the color of honey. Don't allow it to get too dark as sugar can quickly burn. Remove the pan from the heat as soon as the desired color is achieved. Off the heat, gradually stir in the heavy cream then set aside.
• In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Gradually add the milk while whisking constantly. Stir in the vanilla bean paste and mix to combine. Cook over medium-high heat whisking frequently, until the mixture comes to a boil. Remove from heat and add in the caramel/butterscotch mixture.
• Whisking constantly, slowly add about a quarter of the hot liquid mixture into the egg yolks. Make sure you whisk vigorously to prevent the eggs from scrambling. Add about another quarter of the hot liquid into the eggs while constantly whisking.
• Now that the eggs are tempered, gradually pour the egg mixture back into the saucepan to combine it with the remaining hot liquid. Bring to a boil over medium heat whisking frequently and cook until the mixture thickens and reaches a pudding consistency, about 2-3 minutes.
• Remove from the heat and stir in the butter while whisking vigorously for about a minute. This will help the pudding cool a bit before pouring it over the pie crust.
• Pour the butterscotch pudding mixture into the pie crust. If your pudding has any lumps, pour it through a mesh sieve directly into the crust.
• Cover with plastic wrap and chill in the refrigerator for 6 hours or overnight to allow the pie to set.
• In a mixer fitted with the whisk attachment over medium-high speed, beat the heavy cream, vanilla paste and sugar until soft peaks form.
• Spread the whipped cream over the chilled pie.
• In a small mixing bowl, mix together the cookie crumbs and the finely chopped pecans. Sprinkle over the whipped cream topping.

BUTTERSCOTCH APPLE PIE

Steps:

• 1. Combine apples and butterscotch chips and put in pastry shell. Sprinkle generously with cinnamon
• 2. 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.
• 3. 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.

BUTTERSCOTCH APPLE CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• For the filling: Toss the apples, butterscotch chips, brown sugar, flour, cinnamon, allspice, and lemon juice together in a large bowl. Add to the buttered baking dish and dot with butter.
• For the topping: In a separate bowl, combine the flour, sugar, oats, and salt. Blend the butter into the mixture until it forms pea size lumps. Stir in the pecans and sprinkle over the filling.
• Bake until the apples are tender and butterscotch is bubbling, about 45 minutes. Let cool for 5 minutes before serving. Plate with a scoop of butter pecan ice cream on top.