Butterscotch Apple Pie
Indulge in the perfect blend of nostalgia and indulgence with this Butterscotch Apple Pie, a twist on the classic dessert that's sure to impress. This pie features a flaky, buttery homemade crust enveloping a luscious filling of tender, spiced apples drenched in a rich, velvety butterscotch sauce. A touch of cinnamon and nutmeg elevates the flavor profile, while a golden egg wash and optional sprinkle of coarse sugar create a beautifully crisp and inviting top crust. Whether served warm with a scoop of vanilla ice cream or on its own, this dessert is a show-stopping centerpiece for holiday gatherings, dinner parties, or any time you crave an elevated comfort food classic. Perfectly sweet, warmly spiced, and irresistibly buttery, this Butterscotch Apple Pie is destined to become a new favorite in your baking repertoire.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 6 cups Apples (peeled, cored, and sliced)
- 0.75 cup Brown sugar
- 3 tablespoons Unsalted butter
- 2 tablespoons Cornstarch
- 0.25 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 Egg (beaten, for egg wash)
- 1 tablespoon Coarse sugar (optional, for garnish)
Instructions
In a large bowl, mix the flour, granulated sugar, and salt.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.
Divide the dough in half, shape each portion into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
Preheat the oven to 375°F (190°C).
In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat.
Add the brown sugar and stir until dissolved. Cook for 2-3 minutes, then whisk in the heavy cream and vanilla extract to create a butterscotch sauce. Remove from heat and set aside.
In a large bowl, toss the sliced apples with cinnamon, nutmeg, and cornstarch. Pour the butterscotch sauce over the apples and toss to coat.
On a floured surface, roll out one disk of dough into a 12-inch circle. Fit the dough into a 9-inch pie dish, letting the edges hang over slightly.
Pour the apple filling into the pie crust, spreading it evenly.
Roll out the second disk of dough and place it over the filling. Trim and crimp the edges to seal.
Cut a few slits in the top crust to allow steam to escape. Brush with beaten egg and sprinkle coarse sugar over the top if desired.
Bake the pie in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool on a wire rack for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 45.4 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 299 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
