Butterscotch Deep Dish Apple Pie Recipes

BUTTERSCOTCH PIE I

Steps:

• In a double boiler, whisk together the brown sugar, flour, and cornstarch. Add just enough milk to make a paste. Mix in beaten egg yolks, and then add the remainder of the milk. Cook slowly, stirring constantly; when thick, remove from heat. Add butter or margarine and 1 teaspoon vanilla. Pour the filling into the baked pie shell.
• In medium mixing bowl, beat egg whites until stiff. Beat in cream of tarter, white sugar, and 1 teaspoon vanilla. Spread meringue over pie filling.
• Bake at 375 degree F (190 degrees C) until meringue peaks turn a golden brown.

DEEP-DISH APPLE PIE

Steps:

• Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle. Wrap and refrigerate 30 minutes or overnight., Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter., On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over crust. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.

DEEP-DISH APPLE PIE

Steps:

• Preheat the oven to 400 degrees F.
• Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
• Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
• Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
• Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

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.

GRANDMA'S BUTTERSCOTCH PIE

Steps:

• In top of double boiler, combine brown sugar, cornstarch, salt and milk. Cook, stirring constantly, until mixture starts to thicken, about 20 minutes.
• Whisk in egg yolks; continue to cook and stir until filling is thickened.
• While pudding mixture is cooking, preheat the oven to 400 degrees F (200 degrees C).
• Remove filling from heat, and stir in butter and vanilla.
• Pour filling into prepared pie crust. Bake in preheated oven until top begins to brown, about 5 minutes.

BUTTERSCOTCH PUDDING PIE WITH SALTED PRETZEL CRUST

Steps:

• Preheat your oven to 350°F/175°C
• In a food processor, pulse the pretzels until they become fine crumbs. Add the sugar and salt with the pretzel crumbs. Add in the melted butter and stir to combine. The mixture should turn into pea sized clumps and easily hold together when it is ready. If not, add a little more melted butter
• Press the crust into the bottom and sides of a 9-inch deep dish pie plate
• Blind bake the pie crust for 15 minutes, it should smell toasty and go golden brown. Let the crust cool completely.
• Place your chopped chocolate in a heatsafe bowl. In a small saucepan, bring the cream to a boil. Once it begins to boil, pour it over the chocolate and leave it for 5 minutes. Stir gently with a heatproof spatula (not a whisk) until the ganache is smooth.
• Pour the ganache into the cooled pie crust, and use an offset spatula to spread it evenly. Let it set for 20 minutes.
• In a medium pot over medium heat, bring the cream and milk to a simmer. Meanwhile, put the egg yolks in a small jug.
• In a heatproof bowl, whisk together the brown sugar, cornstarch, and salt together.
• Once the milk mixture has started to simmer, whisk the egg yolks into the sugar mixture and whisk until combined. Pour in a splash of the hot milk mixture to the egg mixture and whisk to temper the eggs. Repeat twice more. Scrape this mixture into the saucepan and cook over low heat, stirring constantly until it is very thick, about 3-4 minutes. Remove from the heat and stir in the vanilla and butter, stirring until smooth
• Strain the pudding into a bowl to remove any lumps, and cover with plastic wrap directly to the pudding to ensure no skin forms.
• Once cool, pour the pudding straight on to your cooled pie, and spread evenly using an offset spatula. Refrigerate for 2 hours at the minimum.
• In a stand mixer with the whisk attachment, whip the cream on medium speed for 2 minutes until it becomes thick. With the mixer running, slowly stream in the sugar. Add the vanilla and use immediately.

APPLE BUTTERSCOTCH PIE

Steps:

• Roll out half the pie dough and line a 9 or 10 inch deep-dish pie dish; refrigerate. Roll out the second half of the pie dough for the top crust, place on a baking sheet and refrigerate.
• In a large bowl mix together the apples, lemon juice, cardamom, cinnamon, salt, brown sugar and cornstarch.
• Pour half of the filling into the pie dish and then pour approximately 1 ½ cups butterscotch sauce on top. Mound the remaining apple filling on top, creating a mound in the center. Pour the remaining sauce on top.
• Cover the pie with your second crust and decoratively crimp the edges. Try to get as good a seal as you can so the butterscotch sauce stays inside the pie! Refrigerate the pie on a parchment lined baking sheet for 20 minutes.
• Remove pie from the refrigerator and cut some vent holes near the top. Lightly brush the pastry with heavy cream, making sure it doesn't pool anywhere because this will make your crust soggy, and then sprinkle generously with sanding sugar.
• Bake 20 minutes at 425, then lower the oven temperature to 350 and continue baking for 1 hour or until the filling is soft and bubbly and the crust is brown. You can test the filling by inserting a knife into one of the vent holes. There should be no resistance from the apples! Let cool before cutting or serving. I know, the agony!

DEEP DISH APPLE PIE

Steps:

• Prepare my pie crust recipe through step 5.
• In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.
• Preheat oven to 400°F (204°C).
• On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard the leftover juices in the bottom of the bowl.
• Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Lattice the pie crust. Crimp or flute the edges to seal.
• Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
• Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
• Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

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 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 MERINGUE PIE

Steps:

• Whisk together the cornstarch, salt, whole milk, and egg yolks until smooth. Set aside convenient to the stove.
• In a heavy saucepan, melt the butter.
• Add the brown sugar and stir together until all the sugar is moistened.
• Cook over medium heat until the butter/sugar mixture is boiling, stirring frequently with a long-handled wooden spoon or heat-resistant spatula.
• As soon as the butter/sugar mixture barely starts to smoke, carefully pour in the heavy cream. It will bubble up and spatter. The sugar will seize up into a hard mass. Worry not. Continue to cook and stir, switching to a whisk to make things a bit easier, until the sugar melts back into the cream.
• Once the mixture is smooth again, pour about half of it into the egg mixture, whisking all the while. Then pour the egg mixture back into the pan.
• Cook over medium to medium-high heat until the mixture comes to a boil. Boil, stirring constantly, for 2 minutes. Do not slack on this part, or the pudding will not set up correctly. 2 full minutes. Set a timer.
• Strain the pudding through a fine-mesh strainer into a bowl. Stir in the vanilla. Fill the prepared pie shell so it is full up to the crimped edge. Set aside for a few minutes while you make the meringue.
• In a metal bowl set over a pot of simmering water, whisk the whites, salt, and brown sugar together until all the sugar has dissolved and the mixture is very hot--about 165F.
• Remove the bowl from the heat and beat on medium speed with a hand mixer until the mixture thickens somewhat and lightens in color.
• Add the vanilla and beat on high speed until the tips of the meringue just curl over a bit at the ends when you hold the beaters upright.
• Dollop the finished meringue onto the pie filling and carefully spread it out so it completely covers the filling and meets the crust all the way around.
• Using an offset spatula, press it onto the meringue and then lift straight up to make swoops and peaks if you'd like.
• Place under the broiler, watching it carefully, or use a torch to brown your meringue. Chill overnight before serving. Share. Or don't. Enjoy!

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.