Apple-Butterscotch Pie


Apple-Butterscotch Pie Pastry for 9-inch double crust pie (see recipe) 1 cup packed light brown sugar, divided 1/4 cup half-and-half 5 tablespoons unsalted butter 1 teaspoon vanilla extract 7 medium tart green apples, peeled, cored, and cut into 1/4-inch wedges 1 tablespoon fresh lemon juice 3 tablespoons cornstarch Grated zest of 1/2 lemon Grated zest of 1/4 orange (optional) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 teaspoon all-purpose flour


Preheat The Oven To 375*F (190*C). Prepare Pastry; Set Aside In Refrigerator Until Ready To Use. In A Small Saucepan, Stir 3/4 Cup Of The Brown Sugar With The Half-and-half Over Medium Heat Until The Sugar Dissolves. Remove From Heat

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