Butterscotch Crumb Apple Pie

  • Yield: 8 servings


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