Butterscotch Crumb Apple Pie

  • Yield 8 servings

The butterscotch crumb topping is delicious!


6 cups sliced peeled tart cooking apples, such as Granny Smith
1 1/2 teaspoons lemon juice
1/2 cup sugar
1/4 cup flour
1 teaspoon cinnamon
1/8 teaspoon salt
1 unbaked (9-inch) deep-dish pie shell
1 cup (6 ounces) butterscotch chips
1/4 cup (1/2 stick) butter
3/4 cup flour
1/8 teaspoon salt


For the pie:

  1. Combine the apples and lemon juice in a bowl and toss until the apples are coated.
  2. Add the sugar, flour, cinnamon and salt and mix well.
  3. Spoon into the pie shell. Cover the edge with foil.
  4. Bake at 375 degrees for 20 to 30 minutes or until the apples are tender and the filling is bubbly.

For the topping:

  1. Place the butterscotch chips and butter over hot water. Cook until the chips are melted and the mixture is smooth, stirring frequently.
  2. Remove from the heat. Add the flour and salt and mix until crumbly.

To assemble:

  1. Remove the foil from the edge of the pie. Crumble the topping over the pie.
  2. Bake at 375 degrees for 25 minutes.
  3. You may serve with whipped cream or ice cream.

Recipe reprinted with permission from The Junior League of Minneapolis and Saint Paul, Minnesota, Always Superb Recipes for Every Occasion (The Junior League of Minneapolis and Saint Paul, Minnesota, 2003)



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