APPLESCOTCH PIE
Looking for a fruit pie? Then check out this delicious applescotch pie recipe - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 6
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, mix apples, brown sugar, water and lemon juice. Heat to boiling; reduce heat. Cover and simmer 7 to 8 minutes or just until apples are tender. In small bowl, mix 1/4 cup flour, the granulated sugar and 3/4 teaspoon salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in vanilla and butter; cool.
- Heat oven to 425°F.
- In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide pastry in half; shape each half into flattened round surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Roll one round of pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold one pastry circle into fourths and place in pie plate. Unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
- Spoon apple mixture into pastry-lined pie plate. Trim overhanging edge of bottom pastry 1/2 inch from rim pf pan. Roll other round of pastry. Fold top pastry into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
- Bake 40 to 45 minutes or until crust is golden brown. Cool on wire rack at least 2 hours.
Nutrition Facts : Calories 690, Carbohydrate 92 g, Cholesterol 15 mg, Fat 6, Fiber 3 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 52 g, TransFat 5 g
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Rafi Noorani
[email protected]Yum! This pie was amazing! The crust was flaky and the apples were soft and flavorful. I loved the scotch flavor, which added a nice depth of flavor. I will definitely be making this pie again!
Kwizzy
[email protected]This pie was delicious! The crust was flaky and the apples were perfectly cooked. I loved the addition of scotch, which gave the pie a unique and delicious flavor. I would definitely recommend this pie to anyone who loves apples and scotch!
Kamkong Obed
[email protected]I made this pie for my husband's birthday, and he loved it! The crust was perfectly golden brown and flaky, and the apples were soft and gooey. The scotch flavor was subtle but noticeable, and it really complemented the apples. I will definitely be m
Amanda Recor
[email protected]This apple scotch pie was a huge hit at our family gathering. The crust was flaky and buttery, and the apples were perfectly tender and flavorful. I loved the addition of scotch, which gave the pie a unique and delicious flavor. I will definitely be