Butterscotch Apple Pie


1 Premade Double Crust Pie Pastry

6 Cups Of Fresh Skinless Chopped Green Apples

1 1/2 Cups Of Smucker's Butterscotch Topping

2 Tablespoons Of White All Purpose Baking Flour

1 Teaspoon Of Pure Liquid Vanilla Extract

1 Tablespoon Of Fresh Squeezed Lime Juice

1 Teaspoon Of Fresh Ground Cinnamon

1 Pinch Of Fresh Ground Nutmeg

1 Pinch Of Fine Ground Kosher Salt

2 Tablespoons Of Cold Unsalted Real Butter

1 Large Fresh Egg White

1 Teaspoon Of Powdered Sugar


Nutritional Information:

Serving Size 8

600 Calories Per Serving

16 Grams Of Fat


Preparation Instructions:

I would like to thank Sophia from Wellington, New Zealand for submitting this butterscotch apple pie recipe.

To get started, please preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.

Next take out a nine inch pie dish, and then line it with the bottom crust layer.

Next take out a medium size heavy saucepan, and then add in the fresh skinless chopped green apples, Smucker's butterscotch topping, white all purpose baking flour, pure liquid vanilla extract, fresh squeezed lime juice, fresh ground cinnamon, fresh ground nutmeg, and kosher salt. Heat these contents over medium high heat, stirring often until the pie filling becomes even and consistent, and it starts to thicken. Once you're done there, let the filling cool away from the burner. Once cooled, spoon the filling into the pie dish, then dot the filling with the cold unsalted real butter. Next place the pastry top over the filling, and then seal and flute the edges together. Moving along, next make several slits in the top of the pie, so that your butterscotch filling can vent while being baked. Lastly you will want to brush the surface of the pie with the egg white, and then sprinkle over it the powdered sugar.

You are now ready to bake the pie, so slide it into the oven and let it cook for forty minutes, or until the crust is a golden brown color. That concludes this recipe, thanks for stopping by.