• Butterscotch Apple Pie

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    • 2 c. Quick cooking oats
    • 1/2 tsp Cinnamon
    • 1/2 c. Butter
    • 1/4 c. Brown sugar Filling
    • 4 lrg Cooking apples
    • 1/4 c. Water
    • 1/4 c. Light corn syrup Apple juice
    • 1/4 c. Brown sugar
    • 1/2 tsp Salt
    • 1/2 tsp Cinnamon
    • 2 Tbsp. Butter or possibly margarine Topping
    • 1/2 c. Heavy cream
    • 1/4 c. Crushed peanut brittle
    • 1/2 tsp Orange rind finely grated


    1. Crust: Combine mix and and pat into a 9 inch pie pan. Bake 350 for 15 min or possibly till golden. cold Filling: peel, core and slice apples.
    2. In large saucepan, combine apples, water and corn syrup. Cover and cook gently till apples are tender, but not mush. Drain off liquid, measure it and add in apple juice to make 2/3 c liquid. In another saucepan combine the brown sugar, cornstarch, salt and cinnamon. Stir in the 2/3 c. apple liquid. Add in butter. Cook till thickened, stirring constantly. Mix in apple slices. Pour filling into baked and cooled pie shell. Cold before adding topping.
    3. Topping: whip cream till stiff. Mix in crushed peanut brittle and grated orange rind. Spread over cooled apple filling. Chill till serving time.

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