Apple Butterscotch Pie

Ingredients

• 14 cups apples, pealed, cored and diced. [I used a mixture of Gala, Granny Smith & Braeburn]
• Juice 2 lemons
• 1/8 teaspoon cardamom
• ½ teaspoon cinnamon
• ¼ teaspoon kosher salt
• ½ cup light brown sugar, not packed
• 1 tablespoon cornstarch
• 3 cups butterscotch sauce [Make a double batch of this recipe]
• Pie Crust for a double crust pie [my favorite flakey crust recipe & videos here]
• Heavy cream
• Turbinado or sanding sugar

Instructions

1. 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.
2. In a large bowl mix together the apples, lemon juice, cardamom, cinnamon, salt, brown sugar and cornstarch.
3. 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.
4. 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.
5. 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.
6. 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!

Notes:

https://cheflindseyfarr.com/apple-butterscotch-pie/

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