American Pie Council

2017 Amateur Entry

 

Apple-scotch Pie

Apple-scotch pie

Crust
½ cup of Crisco
1 Cup of flour
1 teaspoon salt
5 Tablespoons ice cold water

Butterscotch Filling
1 cup dark brown sugar
1.5 heaping Tablespoon flour
1.5 heaping Tablespoon cornstarch
3 egg yolks
2 cups half and half
2 Tablespoon butter
1 teaspoon maple flavoring
1 teaspoon vanilla

Apple Pie Filling
2 ½ pounds cooking apples (peeled, cored, and sliced)
1 Tablespoon Lemon juice
4 Tablespoon Butter
2 heaping Tablespoon cornstarch
3 Tablespoon White Sugar
3 Tablespoon Brown Sugar
1 ¾ cup apple cider, ¾ cup reserved
Dash of cinnamon
Dash of Nutmeg

Extras
Whipped cream (optional)
toasted walnuts (optional)
caramel sauce of your choice (optional)
crumb topping (optional, recipe follows)

Crumb topping
1/3 cup flour
1/3 cup oats
¼ cup brown sugar
1 teaspoon cinnamon
pinch of salt
3 Tablespoon butter
Combine first five ingredients in a bowl. Cut in the butter until combined. Place on a parchment paper cookie sheet and bake at 350 until browned, about 20-25 minutes. Stir after 15 minutes in oven.

Crust: Preheat oven to 375. Whisk the flour and the salt together in a large bowl. Add the Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out disk of dough big enough to fit into a pie plate, trim the edges to about 1 inch overhang. Fold under and crimp edges. Poke bottom with fork. Cook crust for 15-20 minutes or until browned. Set aside.

Butterscotch Filling: Combine the brown sugar, flour, and cornstarch in a heavy saucepan. Mix with a whisk to break up any brown sugar pieces. Add the egg yolks and half and half. Whisk to combine. Cook over medium heat until thick and bubbly, about 5-8 minutes. Off heat, stir in the butter, vanilla, and the maple flavoring. Run mixture through a strainer into a clean bowl to remove any bits of cooked eggs. Pour into cooked pie crust. Place plastic wrap on top and cool until set.

Apple Filling: In a heavy pan over medium heat, bring 1 cup of cider and sugars to a boil. Meanwhile make a slurry using the cornstarch and reserved ¼ cup cider. Add to boiling cider and cook until thickened. Remove from heat and set aside. In a skillet or heavy pan, place apples, lemon juice, ½ cup cider, butter, and spices. Cook until tender-about 6-10 minutes. Off heat, mix together. Cool for about 15 minutes.

Assembling pie: Place apple mixture on top of the butterscotch filling. If using, top with crumbled topping, whipped cream, nuts, and caramel sauce.