How To make Applescotch Pie
5 c Apples (tart); (note below)
-peeled and thinly sliced 1 c Brown sugar; firmly packed
1/4 c Water
1 tb Lemon juice
1/4 c All-purpose flour
2 tb Granulated sugar
1/2 ts Salt
1 ts Vanilla
3 tb Butter or margarine
2 Pie crust shells (9");
-unbaked Mix together the apples, brown sugar water and lemon juice in a 2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer 7-8
minutes or JUST until apples are tender. Mix together the flour, granulated sugar and salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in the vanilla and butter or margarine; cool. Preheat oven to 425-degrees. Prepare pastry (or use store-bought). Turn apple mixture into pastry-lined pie plate. Cover with top crust in which you've cut slits; flute the edges. Cover edge of pie crust with foil (or cut out an aluminum pan--keeping just the edge) to prevent excessive browning; remove foil during the last 15 minutes of baking. Bake 40-45 minutes or until crust is golden brown. Note: I've found that ANY recipe calling for tart apples, you get more flavor by mixing the types of apples. As we have an abundance of varied apples, Fuji's, Granny Smith and Gala's...they all vary in flavor, texture, etc. Experiment with your favorite
How To make Applescotch Pie's Videos
Recipe Apple-Scotch Mac Pie
Recipe - Apple-Scotch Mac Pie
INGREDIENTS:
●4 large eggs, slightly beaten
●1/2 cup light corn syrup
●2 cups peeled and coarsely shredded tart apple
●1/4 cup (1/2 stick) butter, melted
●1 teaspoon vanilla extract
●1/4 teaspoon salt
●1/4 teaspoon ground cinnamon
●1 cup coarsely chopped macadamia nuts
●1 2/3 cups (11 ounce package) NESTLÉ TOLL HOUSE Butterscotch Flavored Morsels
●1 unbaked 9-inch (2-cup volume) pie shell
The Perfect Apple Pie Recipe | Paul Hollywood's Easy Bakes
My delicious Apple Pies, for the full list of ingredients and instructions, see below|:
For the pastry:
275g plain flour
2 tbsp icing sugar
140g cold butter, cut into dice
3-4 tbsp cold water
For the filling:
2 large cooking apples (eg Bramley), peeled, cored and sliced ,I peel quarter then core and slice about 4cm long x 1/2cm
2 eating apples –pink lady or braburn
25g unsalted butter
Juice of a lemon
4 tbsp caster sugar
1 tbsp caster sugar for the top of the pies
Begin by making the pastry. Mix the flour and icing sugar together in a bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs.
Work in just enough water to bring the pastry together. Gently knead into a ball. Wrap and place in the fridge to rest while you make the filling.
Peel and core the apples, reserving both the core and apples. Chop the cooking apples into chunks approx 4cm x ½ cm. Slice the eating apples into ½ slices. Squeeze lemon juice over the prepared apples to prevent browning. Place the cooking apples into a pan with the butter, sugar and lemon juice. Cook slowly stirring occasionally until the apples fall but still hold their shape. Leave to cool.
Fold the sliced eating apples into the cooked apple.
Heat your oven to 200°C and have a muffin tray ready.
Lightly flour your work surface and roll out the pastry to 2-3mm thick. Cut out 12 circles and line the muffin tray. Gather the off cuts and re roll the pastry cut out 12 smaller circles for the lids.
Spoon the cooled apple filling into the lined muffin cases. Top with the lids and gently seal the edges together.
Make three slits in the top to let the steam out. Sprinkle with caster sugar
Bake for 20 minutes until golden brown. Leave to rest for 15minutes. Enjoy with ice cream, cream or custard.
#PaulHollywood #EasyBakes #ApplePies
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Paula's Mile High Apple Pie
Betty's Autumn Applescotch Crisp
Betty demonstrates how to make Applescotch Crisp. This dessert is similar to Apple Crisp, but it also has a butterscotch flavor.
Autumn Applescotch Crisp
4 cups cooking apples, peeled, cored, and sliced (I used Gala apples.)
½ cup firmly-packed light brown sugar
1 tablespoon all-purpose flour
¼ cup milk
½ cup water
Topping:
2/3 cup all-purpose flour
½ cup quick-cooking oats
½ cup chopped pecans
¼ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
3.5-ounce package butterscotch pudding and pie filling mix
½ cup butter, melted
cooking oil spray
In a medium to large bowl, mix together topping ingredients, until crumbly. Set aside. Place prepared apples in a large bowl. In a small bowl, mix brown sugar, 1 tablespoon flour, milk, and water. Pour over apples and stir to coat. Pour apple mixture into an 8-inch square baking dish that has been sprayed with cooking oil spray. Sprinkle prepared topping evenly over apple mixture. Bake at 350 degrees (F) about 30 minutes, or until topping is golden brown and apples are tender, but not mushy. Remove from oven and let rest for 20 minutes. Serve warm or cool. Delicious! I hope you enjoy this recipe as much as my family does! --Betty ♥♥♥
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Applescotch Pie Cream - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Applescotch Pie Cream Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
3/4 c : Light Brown Sugar
1/2 ts : Vanilla
2 tb : Currant Jelly;
2 lb : Apples; Sliced or No. 2 Can
1/4 ts : Salt
1/2 ts : Nutmeg
Pastry for 2 Crust Pie
1 ts : Vinegar
2 tb : Flour
1 tb : Butter
Cheese Apples; See Below,
1850s Mock Apple Pie - Old Cookbook Show
1850s Mock Apple Pie - Old Cookbook Show
Today we take a look at the early days of the Mock Apple Pie Recipe - I suspect that many people assume that the Depression Era Ritz Cracker Mock Apple Pie is where this pie recipe originates. But it actually starts much earlier and undergoes many changes before the depression Cooking Mock Apple Pie surfaces.
1857 Mock Apple Pie Recipe:
Over one and a half cups of bread crumbs pour 4 cups boiling water; add one cup of sugar and one grated nutmeg, small piece of butter, large teaspoonful of tartaric acid; when cool add egg well beaten. bake with two crusts. This is an excellent substitute when apples are scarce.
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