How To make Butterscotch Apple Pie
Dwigans fwds07a 2 c Quick cooking oats
1/2 ts Cinnamon
1/2 c Butter
1/4 c Brown sugar
Filling 4 lg Cooking apples
1/4 c Water
1/4 c Light corn syrup
Apple juice 1/4 c Brown sugar
1/2 ts Salt
1/2 ts Cinnamon
2 tb Butter or margarine
Topping 1/2 c Heavy cream
1/4 c Crushed peanut brittle
1/2 ts Orange rind; finely grated
Crust: Combine mixture and and pat into a 9 inch pie pan. Bake 350 for 15 minutes or until golden brown. cool Filling: peel, core and slice apples. In large saucepan, combine apples, water and corn syrup. Cover and cook gently until apples are tender, but not mush. Drain off liquid, measure it and add apple juice to make 2/3 c liquid. In another saucepan combine the brown sugar, cornstarch, salt and cinnamon. Stir in the 2/3 cup apple liquid. Add butter. Cook until thickened, stirring constantly. Fold in apple slices. Pour filling into baked and cooled pie shell. Cool before adding topping. Topping: whip cream until stiff. Fold in crushed peanut brittle and grated orange rind. Spread over cooled apple filling. Refrigerate until serving time. -----
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Butterscotch Apple Pie
Delicious Butterscotch Apple Pie made delicious with Pampas pastry and CSR Sugar.
Love & Best Dishes: Rich Butterscotch Pie Recipe | Old Fashioned Pie Recipes
Rich Butterscotch Pie Recipe | Old Fashioned Pie Recipes - Paula is making her homemade butterscotch pie from scratch, out of her new book, Love & Best Dishes!
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Butterscotch Pie
PRINT the recipe:
If I am going to eat pudding I want homemade. If I make pudding I may as well pour it in a pie shell and top it with meringue, right?! This is definitely a treat and worth every step!
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INGREDIENTS
For the pie:
- 1 9-inch pre-baked pie shell
- 3 tbsp sugar
- 3/4 cup dark brown sugar
- 1/2 cup flour
- 1 1/2 cups whole milk
- 1 1/3 cups heavy cream
- 4 egg yolks
- 1 tsp salt
- 1 1/3 tsp vanilla extract
- 3 tbsp unsalted butter
For the meringue:
- 4 egg whites
- 1 cup sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
INSTRUCTIONS
In a medium bowl, mix together the dark brown sugar and flour, breaking up any sugar lumps. Add 1 cup of whole milk and the egg yolks. Whisk until smooth and set aside.
In a 4-quart saucepan, melt the sugar over medium-low heat. Shake the pan periodically to evenly heat the sugar. Once the edges start to melt, stay with the saucepan and swirl until all the sugar is melted. Continue to cook until the sugar reaches a deep amber color, 3-5 minutes. Remove from heat and slowly add the heavy cream and remaining ½ cup of whole milk. The mixture will sputter and the caramelized sugar will harden.
Return the mixture to medium-low heat and stir until the caramel is melted into the milk mixture, 3-5 minutes. Slowly whisk in the prepared egg yolk mixture. Continually whisk and cook over medium heat until the mixture thickens. Keep whisking until it's just beginning to bubble throughout and thick, 5 minutes.
Remove from the heat and pour into the prepared pie shell. Press plastic wrap directly on the pudding surface to prevent a skin from forming. Place in the refrigerator and chill until firm, at least 6 hours.
For the meringue:
Bring a saucepan with a few inches of water to a slow simmer on the stove over medium-low heat.
In a large bowl (I use the bowl of my electric mixer), combine the egg whites and sugar. Whisk to combine. Set over the slightly simmering water and whisk until the sugar is dissolved or the mixture reaches 160°F, 5 minutes.
Remove from the heat and add the salt and cream of tartar. Using an electric mixer, whisk until stiff peaks form, 5-7 minutes. Whisk in the vanilla extract.
Spread meringue on pie creating peaks. Place the pie under a low broil. Watch closely and brown the meringue until golden, 1-2 minutes. Remove and serve immediately.
#pie #butterscotch #homemadepie
Apple Pie From Scratch
FULL RECIPE:
Here is what you'll need!
Apple Pie From Scratch
INGREDIENTS
Pie Dough
2½ cups flour
1 teaspoon salt
1½ sticks butter, cold and cut in cubes
4-8 tablespoons ice water
Filling
2½ pounds Granny Smith apples, cored and sliced
¾ cup sugar
2 tablespoons flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ lemon
1 egg, beaten
1 tablespoon sugar
Vanilla ice cream
PREPARATION
Preheat the oven to 375°F/200°C.
In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
Gradually add in ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and lemon.
Mix until combined and all apples are coated. Refrigerate.
On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch thick.
Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
Pour in apple filling mixture and pat down.
Roll the other half of the dough on top.
Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
Brush the pie with the beaten egg and sprinkle with the sigar.
Cut four slits in the top of the pie to create a vent.
Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
Allow to cool completely before slicing.
Top with ice cream and enjoy!
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How to Par Bake a Pie Crust
This easy guide to making pie crust is foolproof. It shows how to par bake a pie crust for the perfect single crust pie.
See recipe here: