This Apple Butterscotch Pie is absolute heaven! Lightly spiced apples baked inside a flakey all-butter pie crust with a homemade brown sugar butterscotch sauce!
I hope that eating more pie was your New Year’s Resolution, because I just got a little crazy with the pie baking!
I waited a full 10 days before posting sweets, which I feel should be a socially acceptable time for everyone to recover from the holidays. No?
Well hurry up because this apple butterscotch pie is beyond divine!
Sweet and tart apples baked to perfection with my butterscotch sauce all encased in a flakey pastry
All I ask is that you save a little of the brown sugar butterscotch sauce to drizzle (or pour) on top! Swoon.
Dicing the apples into smaller pieces allows the filling to cook at the same rate as the crust, so you don’t have to pre-cook your filling. Most of the apples are soft and supple but some have retained a little bit of bite so that you aren’t just eating applesauce. Personally if I wanted an applesauce pie, I would just pour applesauce in a pie crust and bake it. I like the fruit to retain its shape and texture but be soft.
Butterscotch sauce is like a caramel made with brown sugar instead of white and it is perfect when paired with the lightly spiced apples. In each bite you taste butterscotch, apples, cinnamon and just a hint of cardamom.
Did you think I left my obsession with cardamom in the 12 Days of Christmas Cookies? Now why would I do that?! Cardamom and cinnamon give this pie a surprising depth of flavor.
A little bit of lemon keeps the filling from being saccharine sweet. You’re welcome.
Now stop thinking about your Resolutions and make this pie!!
Roll out half the pie dough and line a 9 or 10 inch deep-dish pie dish; refrigerate. Roll out the second half of the pie dough for the top crust, place on a baking sheet and refrigerate.
In a large bowl mix together the apples, lemon juice, cardamom, cinnamon, salt, brown sugar and cornstarch.
Pour half of the filling into the pie dish and then pour approximately 1 ½ cups butterscotch sauce on top. Mound the remaining apple filling on top, creating a mound in the center. Pour the remaining sauce on top.
Cover the pie with your second crust and decoratively crimp the edges. Try to get as good a seal as you can so the butterscotch sauce stays inside the pie! Refrigerate the pie on a parchment lined baking sheet for 20 minutes.
Remove pie from the refrigerator and cut some vent holes near the top. Lightly brush the pastry with heavy cream, making sure it doesn’t pool anywhere because this will make your crust soggy, and then sprinkle generously with sanding sugar.
Bake 20 minutes at 425, then lower the oven temperature to 350 and continue baking for 1 hour or until the filling is soft and bubbly and the crust is brown. You can test the filling by inserting a knife into one of the vent holes. There should be no resistance from the apples! Let cool before cutting or serving. I know, the agony!
If you use sweeter apples, omit the extra brown sugar.
A double batch of the butterscotch sauce will be enough for this pie with about 1 cup left over for drizzling on top!
You can make the filling the night before and refrigerate in the bowl for assembly the next day if you wish.
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So you want to throw your New Year’s Resolution to the Wind too?!