Best Applescotch Pie Recipes

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APPLESCOTCH PIE



Applescotch Pie image

Looking for a fruit pie? Then check out this delicious applescotch pie recipe - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 6

Number Of Ingredients 13

5 cups thinly sliced peeled tart apples (about 5 medium)
1 cup packed brown sugar
1/4 cup water
1 tablespoon lemon juice
1/4 cup Gold Medal™ all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon salt
1 teaspoon vanilla
3 tablespoons butter
2 cups Gold Medal™ all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

Steps:

  • In 2-quart saucepan, mix apples, brown sugar, water and lemon juice. Heat to boiling; reduce heat. Cover and simmer 7 to 8 minutes or just until apples are tender. In small bowl, mix 1/4 cup flour, the granulated sugar and 3/4 teaspoon salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in vanilla and butter; cool.
  • Heat oven to 425°F.
  • In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Divide pastry in half; shape each half into flattened round surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Roll one round of pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold one pastry circle into fourths and place in pie plate. Unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
  • Spoon apple mixture into pastry-lined pie plate. Trim overhanging edge of bottom pastry 1/2 inch from rim pf pan. Roll other round of pastry. Fold top pastry into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
  • Bake 40 to 45 minutes or until crust is golden brown. Cool on wire rack at least 2 hours.

Nutrition Facts : Calories 690, Carbohydrate 92 g, Cholesterol 15 mg, Fat 6, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 52 g, TransFat 5 g

APPLESCOTCH PIE



Applescotch Pie image

My family loves this recipe, and has said it's better than the usual apple pie recipes. My 3rd grade son requested I make it for his school's Thanksgiving feast. It calls for tart apples, but I've used Red Delicious, Fuji, pretty much whatever is on sale at the time. It also calls for "butter or margarine." I only use real butter, so I don't know what if any changes would occur if you use margarine.

Provided by LilBit6_2

Categories     Pie

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

5 cups tart apples, peeled and thinly sliced
1 cup brown sugar, firmly packed
1/4 cup water
1 tablespoon lemon juice
1/4 cup all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla flavoring
3 tablespoons butter or 3 tablespoons margarine
2 unbaked pie crusts, shells

Steps:

  • In a 2-quart saucepan, mix together the apples, brown sugar, water and lemon juice. Heat to boiling; reduce heat. Cover and simmer 7-8 minutes or JUST until the apples are tender.
  • Mix together the flour, granulated sugar and salt. Stir into the apple mixture. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute; remove from heat. Stir in the vanilla flavoring and butter/margarine. Let cool.
  • Preheat oven to 425F and prepare pie pan. Cut slits in top crust to allow steam to escape.
  • Turn apple mixture into prepared pie pan. Cover with top crust; crimp the edges together. Cover the edge of the pie crust with aluminum foil to prevent excessive browning.
  • Bake for 40-45 minutes or until crust is golden brown, removing aluminum foil during the last 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 438.1, Fat 19.4, SaturatedFat 6.5, Cholesterol 11.4, Sodium 421.6, Carbohydrate 64.4, Fiber 3.6, Sugar 37.9, Protein 3.4

APPLESCOTCH PIE



Applescotch Pie image

Unknown SourceThe round flat apple pie featured in older cookbooks is an American classic. This pie shape was created by thrifty American colonists so that "a little would go a long way." Apple Pye, of old England was made in a long deep dish called a "coffin".

Provided by Lynnda Cloutier

Categories     Pies

Number Of Ingredients 9

5 cups thinly sliced pared tart apples, about 5 medium
1 cup packed brown sugar
1/4 cup water
1 tbsp. lemon juice
1/4 cup flour
2 tbsp. sugar
3/4 tsp. salt
1 tsp. vanilla
pastry for 9 inch two crust pie, homemade or store bought

Steps:

  • 1. Mix apples, brown sugar, water and lemon juice in 2 quart pan. Heat to boiling; reduce heat. Cover and simmer just til apples are tender, 7 to 8 minutes. Mix flour, sugar and salt; stir into apple mixture. Cook, stirring constantly til mixture thickens and boils. boil and stir 1 minute; remove from heat. Stir in vanilla and margarine. Cool.
  • 2. Heat oven to 425. Prepare pastry. Turn apple mixture into pastry lined pie plate. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2 to 3 inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake til crust is golden brown, 40 to 50 minutes. If using self rising flour, omit salt

APPLESCOTCH PIE



Applescotch Pie image

I have made this recipe since I was a kid. I think the original was from an old Betty Crocker cookbook. The filling is so good you can skip the pie crust and put it in pretty parfait glasses and top with whipped cream or ice cream!

Provided by Leslie Campbell

Categories     Fruit Desserts

Time 1h15m

Number Of Ingredients 10

1 Tbsp lemon juice
1/4 c all purpose flour
1/2 tsp salt
3 Tbsp butter
1 c brown sugar, firmly packed
1/4 c water
1 tsp vanilla extract
6 c tart apples- peeled, cored and thinly sliced- about 6 apples
2 Tbsp sugar- granulated
2 pie crust shells- either store bought or homemade

Steps:

  • 1. Mix together the apples, brown sugar water and lemon juice in a 2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer 7-8 minutes or JUST until apples are tender.
  • 2. Mix together the flour, granulated sugar and salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat.
  • 3. Stir in the vanilla and butter or margarine; cool.
  • 4. Preheat oven to 350 degrees. Prepare pastry (or use store-bought).Turn apple mixture into pastry-lined pie plate. Cover with top crust in which you have cut slits; flute the edges. Cover edge of pie crust with foil (or cut out an aluminum pan--keeping just the edge) to prevent excessive browning; remove foil during the last 15 minutes of baking. Bake 40-45 minutes or until crust is golden brown.

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Understanding Applescotch Pie Recipes

Applescotch pie recipes are a popular dessert recipe that combines the flavours of apples and caramel for a decadent and rich treat. The recipe typically features a pie crust, a filling made from apples, sugar, and spices, and a sauce made from butter, cream, and brown sugar. The pie is then baked in the oven until the crust is golden brown and the filling is bubbly.
History of Applescotch Pie
Applescotch pie has a long and rich history in American cuisine. The recipe is thought to have originated in the southern United States, where sweet pies made with fruit and caramel were popular. The pie's name comes from the combination of apples and butterscotch, a sweet and creamy sauce made from brown sugar and butter.
Ingredients in Applescotch Pie Recipes
The key ingredients in applescotch pie recipes include: - Pie crust: The pie crust can be homemade or store-bought and can be made from flour, butter, sugar, and salt. - Apples: The apples used in the recipe can vary, but popular choices include Granny Smith, Honeycrisp, and Fuji apples. - Sugar: Sugar is added to the apple filling to sweeten it and to help it thicken as it cooks. - Spices: Common spices used in apple pie filling include cinnamon, nutmeg, and allspice. - Brown sugar: Brown sugar is used to make the butterscotch sauce that goes over the filling. - Butter: Butter is used in both the pie crust and the butterscotch sauce. - Cream: Cream is used to create the creamy texture of the butterscotch sauce.
Variations of Applescotch Pie Recipes
There are many variations of applescotch pie recipes, including different types of crusts, fillings, and sauces. Some popular variations include: - Caramel apple pie: This variation of apple pie features a caramel sauce that is poured over the top of the apple filling. - Salted caramel apple pie: The addition of sea salt to the caramel sauce adds a savory element to the sweet pie. - Apple crumble pie: This variation of apple pie features a crumbly topping made from flour, butter, and sugar. - Apple-pear pie: Pears are added to the apple filling in this variation for a slightly different flavour profile.
Tips for Making Applescotch Pie
To make the perfect applescotch pie, try following these tips: - Choose the right apples: Look for firm apples that are less sweet, such as Granny Smith or Honeycrisp, as they will hold their shape and add tartness to the pie. - Don't overfill the pie: Be careful not to overfill the pie with the apple filling, as it will expand as it bakes and could cause the pie to overflow. - Use a lattice top: A lattice top not only looks beautiful, but it also allows the filling to cook evenly and prevents the crust from becoming soggy. - Let the pie cool before cutting: Allow the pie to cool for at least an hour before cutting it, as this will help the filling set and make it easier to cut into slices.
Serving Applescotch Pie
Applescotch pie is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It can also be served plain or with a drizzle of caramel sauce on top. The pie can be stored in the refrigerator for up to three days and reheated in the oven or microwave before serving.
Applescotch pie is a delicious dessert that combines the flavors of apple and butterscotch in a warm and flaky pie crust. Making a perfect applescotch pie requires the right ingredients, cooking techniques, and attention to detail. In this article, we'll share valuable tips to help you make the best applescotch pie recipes possible.

Tip #1: Choose the Right Apples

The key to any delicious apple dessert is choosing the right apples. When making an applescotch pie, it's essential to select apples that hold their shape after cooking, so they don't turn into apple sauce. Some of the best apples for baking include Granny Smith, Honeycrisp, Braeburn, or Jonagold.
Granny Smith
Granny Smith apples are an excellent choice for applescotch pie because they hold their shape well during baking. They have a tart flavor that pairs well with the sweetness of butterscotch.
Honeycrisp
Honeycrisp apples are a newer variety that has become popular in recent years. They have a sweet flavor and hold their shape well when baked, making them an excellent choice for applescotch pie.
Braeburn
Braeburn apples are a variety that is often used in pies and tarts because they have a tart and slightly sweet flavor. They also hold their shape well when baked, making them perfect for applescotch pie.
Jonagold
Jonagold apples are a cross between two apple varieties, Jonathan and Golden Delicious. They have a sweet and tart flavor and hold their shape well when baked, making them a great choice for applescotch pie.

Tip #2: Make a Perfect Pie Crust

A perfect pie crust is the foundation of any great pie. To make a perfect pie crust for your applescotch pie, use cold butter and ice water, and avoid over-mixing the dough. Also, be sure to chill the dough for at least an hour before rolling it out.
Use Cold Butter
Cold butter is essential for making a flaky pie crust. The cold butter will release steam as it bakes, creating layers that make the crust flaky. You should cut the butter into small pieces before adding it to the flour mixture.
Use Ice Water
Like cold butter, ice water is also essential for making a flaky pie crust. You should use ice water instead of warm water because it helps to keep the butter cold. Be sure to stir the water into the dough gently and avoid over-mixing.
Chill the Dough
Chilling the dough before rolling it out is essential for making a perfect pie crust. You should refrigerate the dough for at least an hour before rolling it out. This will help prevent the dough from shrinking during baking.

Tip #3: Prepare the Apples Properly

Preparing the apples properly is essential for making a perfect applescotch pie. You should peel, core, and slice the apples uniformly to ensure they cook evenly. Also, consider coating the apples in lemon juice to prevent browning.
Peel the Apples
Peeling the apples is essential for making a smooth filling. You should use a vegetable peeler to remove the skin from the apples. If you don't have a peeler, you can use a sharp knife to remove the skin.
Core the Apples
Coring the apples is essential for removing the seeds and any bitter parts of the apple. You can use an apple corer or a sharp knife to remove the core.
Slice the Apples Uniformly
Slicing the apples uniformly is essential for ensuring they cook evenly. You should slice the apples into thin slices, about 1/4 inch thick. You can use a mandoline or a sharp knife to slice the apples.
Coat the Apples in Lemon Juice
Coating the apples in lemon juice will prevent them from browning. To coat the apples in lemon juice, squeeze the juice of one lemon over the sliced apples and toss to coat evenly.

Tip #4: Add the Right Spices

Adding the right spices is essential for giving your Applescotch pie the perfect flavor. Some of the best spices to use include cinnamon, nutmeg, and ginger.
Cinnamon
Cinnamon is a classic spice used in apple desserts because it pairs well with the tartness of the apples. You can use ground cinnamon or cinnamon sticks.
Nutmeg
Nutmeg has a warm and slightly sweet flavor that pairs well with the butterscotch in your pie filling. You should use freshly grated nutmeg for the best flavor.
Ginger
Ginger has a warm and slightly spicy flavor that pairs well with the sweetness of the butterscotch. You can use ground ginger or freshly grated ginger.

Tip #5: Bake Your Pie Correctly

Finally, it's essential to bake your pie properly for the perfect texture and flavor. You should preheat your oven, use a pie shield, and avoid over-baking your pie.
Preheat Your Oven
Preheating your oven is essential for ensuring your pie cooks evenly. You should preheat your oven to 375°F.
Use a Pie Shield
Using a pie shield is essential for preventing the crust from burning. You can use aluminum foil or a silicone pie shield to cover the edges of your pie crust.
Avoid Over-Baking
Over-baking your pie can cause it to become dry and tough. You should bake your pie for about 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

Conclusion

Applescotch pie is a delicious dessert that requires the right ingredients and techniques to get it right. By choosing the right apples, making a perfect pie crust, preparing the apples properly, adding the right spices, and baking your pie correctly, you'll be well on your way to making a perfect applescotch pie. Follow these valuable tips, and your pie is sure to be a hit with your family and friends.

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