Butterscotch Apple Pie

Nothing beats an old fashioned butterscotch apple pie.

Prep Time 5

Cook Time 15

Total Time 1 20

Servings servings

Combine oats, cinnamon, butter and brown sugar in medium mixing bowl. Mix well.
2 cup quick-cooking rolled oats, 1/2 tsp ground cinnamon, 1/2 cup unsalted butter, 1/4 cup brown sugar
Pat into a 9-inch pie pan.
Bake in preheated 350F oven for 15 min., or until golden brown.
Allow to cool.
Peel, core and slice apples. In large saucepan, combine apples, water and corn syrup. Cover and cook gently until apples are tender, but not mushy.
4 large cooking apples, 1/4 cup water, 1/4 cup light corn syrup
Drain off liquid, measure it and add apple juice to make 2/3 cup.
1 cup Apple juice
In another saucepan, combine brown sugar, corn starch, salt and cinnamon.
1/4 cup brown sugar, 2 tbsp corn starch, 1/2 tsp salt, 1/2 tsp ground cinnamon
Stir in the 2/3 cup apple liquid.
Add butter. Cook until thickened, stirring constantly.
2 tbsp unsalted butter
Fold in cooked apple slices.
Pour filling into baked and cooled pie crust.
Cool thoroughly before adding topping.
1/2 cup heavy cream, 1/2 tbsp orange peel, 1/4 cup peanut brittle, 1 whole lemon rind