Slices of tart green apple are sweetened up in a creamy butterscotch sauce in this double-crusted pie.
Pastry for 9-inch double crust pie
1 cup packed light brown sugar - divided use
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 and add the butter and vanilla, stirring until butter melts. Set mixture aside to cool completely.
- In a medium bowl, toss the prepared apples with the lemon juice. Add the remaining 1/4 cup brown sugar, cornstarch, lemon zest, orange zest (if using), cinnamon, allspice and nutmeg. Toss to combine well.
- Sprinkle 1 teaspoon flour onto the bottom of the unbaked pie shell. Turn apple mixture onto the sprinkled flour. Pour the cooled butterscotch mixture evenly over the apples.
- Cover with top crust; trim overhang to 1-inch from edge, seal and flute. Make several slits in top crust to allow steam to escape.
- Bake for about 45 minutes or until golden brown and the juices are bubbling (look into the slits to check). Cool completely on a wire rack before serving.
Makes 8 servings.