How To make Butterscotch Apple Pie
Dwigans fwds07a 2 c Quick cooking oats
1/2 ts Cinnamon
1/2 c Butter
1/4 c Brown sugar
Filling 4 lg Cooking apples
1/4 c Water
1/4 c Light corn syrup
Apple juice 1/4 c Brown sugar
1/2 ts Salt
1/2 ts Cinnamon
2 tb Butter or margarine
Topping 1/2 c Heavy cream
1/4 c Crushed peanut brittle
1/2 ts Orange rind; finely grated
Crust: Combine mixture and and pat into a 9 inch pie pan. Bake 350 for 15 minutes or until golden brown. cool Filling: peel, core and slice apples. In large saucepan, combine apples, water and corn syrup. Cover and cook gently until apples are tender, but not mush. Drain off liquid, measure it and add apple juice to make 2/3 c liquid. In another saucepan combine the brown sugar, cornstarch, salt and cinnamon. Stir in the 2/3 cup apple liquid. Add butter. Cook until thickened, stirring constantly. Fold in apple slices. Pour filling into baked and cooled pie shell. Cool before adding topping. Topping: whip cream until stiff. Fold in crushed peanut brittle and grated orange rind. Spread over cooled apple filling. Refrigerate until serving time. -----
How To make Butterscotch Apple Pie's Videos
Apple and Butterscotch Pies - Tunes and Wooden Spoons Episode 5
Pie Crust
(This will make enough pastry for a top and bottom crust or 2 shells for a cream pie)
2 cups flour
1 tsp. salt
Mix up and add 2/3 cup shortening.
Mix well with your hands and then add 5 tbsp. of cold water.
Form into a ball and divide in half. Roll out each one – you’ll needs lots of sprinkling of flour for this and must be done right on the counter.
Apple Pie Filling
5 apples sliced and put into a bowl (I usually use Cortland)
In a 2 cup measuring cup – put 1 cup white sugar, 3 tablespoons flour, and 1 tsp. cinnamon. Mix well and pour over sliced apples and stir up – set aside while you make the pastry.
Pour into bottom crust and then add top crust. Trim and press edges with a fork. Prick top of crust here and there. Bake at 375 for 45 minutes.
Butterscotch Pie Filling and Meringue
Make your pastry and place in 375 degree oven for about 14-15 minutes – allow to cool a bit.
Filling:
1. Have a 2 quart saucepan ready and put 3 tablespoons butter in it. Don’t turn stove on yet.
2. Turn your kettle on cause you’ll need boiling water.
3. Measure out 1 ½ cups brown sugar and set aside.
4. Put 3 egg yolks in a medium size bowl. Put the egg whites in another bowl.
5. Whisk the egg yolks and set aside.
6. Measure 1 ½ cups milk and set aside.
7. In a larger soup bowl – put ½ cup flour and ½ tsp. salt – mix together.
8. Add a bit of your 1 ½ cups of milk to the eggs and whisk together. Continue to add a little flour and milk alternately until the mixture is nice and smooth and no lumps.
9. Turn on stove top and melt the butter over medium heat. Once melted – add the brown sugar and keep stirring for a while – you’ll see the brown sugar getting a tad brown. Keep moving it and stirring it for about 5 minutes.
10. Carefully add ¾ cup boiling water a little at a time. When complete – there’ll be some tiny clumps of brown sugar – pour that through a sieve and return to the stove on medium heat.
11. Pour milk and egg mixture slowly into the brown sugar mixture and stir with a spatula until thick (about 4-5 minutes).
Let the filling cool for about 20 minutes – making sure you put a plate over the pot – otherwise there’ll be a skin that will form on top. After about 10 minute – take plate off and stir – and put plate back on for another 10 minutes. Pour into cooled pie crust and add meringue.
Meringue Have your 3 egg whites in a deep glass bowl – have ¼ cup of sugar at the ready but don’t add it yet. Beat your egg whites at medium speed until frothy. Put your beater on high and start adding the ¼ cup sugar gradually until the meringue is peaky – don’t over beat. Spread on your pie and make a few little peaks by placing your spoon on the meringue and lifting up. Place in 400 degree oven for maybe 5 minutes – watch carefully til nicely browned. Allow to cool completely. If you cut it too soon – the filling will spill out – it needs to set until it is at room temperature.
Salted Butterscotch Apple Cheesecake Bars OMG
These are SO GOOD
Recipe
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How To Make The Perfect Pie
Make the best crust of your life thanks to one secret ingredient.
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Butterscotch Pie!
Butterscotch Pie is the most decadent dessert you’ll have on your holiday table. This Butterscotch Pie Recipe is so rich and amazing everyone will be asking for the recipe. It’s just like your Grandma’s Butterscotch Pie from years ago. This classic pie is perfect for easy holiday baking, especially perfect for Thanksgiving, Christmas, and Easter!
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
1 pie crust store bought or homemade; baked and cooled
For the pie filling:
1¼ cups dark brown sugar packed, divided
¼ cup unsalted butter
¼ teaspoon kosher salt
1/3 cup all-purpose flour
1 teaspoon cornstarch
2 cups whipping cream
3 egg yolks
3 tablespoons unsalted butter cut up
1 teaspoon vanilla
For the Whipped Cream Topping:
2 cups whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Garnish:
1 cup chopped honey roasted pecans optional
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Apple Crumble Cake | How to Make the BEST EVER Apple Cake
The best ever apple crumble cake of your dreams, with tons of apples and the best crumb topping ever! Today I am sharing this amazing best ever apple crumble cake which is one of my favourite desserts to make. It requires very few simple ingredients but is so delicious. This apple crumble cake is always a crowd-pleaser and I'm excited to share it with you today. Hope you enjoy it! ????
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The Best Mini Apple Pies | Butterscotch Filling | Simple Recipe | Crumbly Crust | Recipe #1
Hello friends! This is Riya from the Curious Cinnamon. Let's learn how to make Mini Apple pies using a microwave oven (convection mode) in the comfort of our home.
Extra tips:
1: Work on the dough while it's cold to prevent the butter from melting.
2: While filling, create a dome in the centre to prevent the sauce from touching the sides of the crust (the 2nd layer of the crust will not stick).
3: Increase/Decrease the baking time according to the no. of pies.
4: While baking, the filling should bubble for a minute or so, to ensure thorough cooking of the apples.
5: Cut the pies only after it cools down so that pies retain its shape.
Kindly leave your doubts & suggestions in the comment section.
Happy Baking!!!
Enjoy your Pies...
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