For some insane, unknown, bewildering reason, I gained 5 pounds last week. I promise you, I am not exaggerating. By the end of Butterscotch Week, I think you might be able to help me figure out why.
Butterscotch Apple Pie
(makes one 9-inch pie)
For the crust:
3 cups all purpose flour
1 teaspoon salt
1 1/2 cup cold salted sweet cream butter, cut into small chunks
1 whole egg, slightly beaten
5 tablespoons cold water
1 tablespoon distilled white vinegar
For The Filling:
1/2 batch of this butterscotch sauce
4 apples, peeled, cored, and sliced
2 tablespoons butter, melted
Preheat oven to 375 degrees.
Prepare the crust: Combine flour and salt in a large mixing bowl. Add butter to the flour, and combine using a pastry cutter or fork. Once well combined and crumbly, add the egg, water, and vinegar and mix well with your hands or a wooden spoon. Once the dough is well combined, form it into two balls. You will use one now, and you can freeze the other half to save for another use.
Split one ball of dough into two halves, and roll out each half about 1/4 inch thick. Press one of the crusts into a 9 inch pie pan, and trim off the excess.
Put the peeled and sliced apples into the pie shell, and pour the butterscotch sauce over the top of the apples. Place the other pie crust on top, press the edge of the dough to the bottom crust with a fork, and cut a circle or slits with a knife in the center of top pie crust.
Brush the pie crust with melted butter.
Bake about 45-60 minutes, until the crust is golden brown and the apples are cooked through. If the crust starts to brown before the time is up, tent the pie with foil so that it doesn’t burn.