Applescotch Pie Recipes
APPLESCOTCH PIE
My family loves this recipe, and has said it's better than the usual apple pie recipes. My 3rd grade son requested I make it for his school's Thanksgiving feast. It calls for tart apples, but I've used Red Delicious, Fuji, pretty much whatever is on sale at the time. It also calls for "butter or margarine." I only use real butter, so I don't know what if any changes would occur if you use margarine.
Provided by LilBit6_2
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a 2-quart saucepan, mix together the apples, brown sugar, water and lemon juice. Heat to boiling; reduce heat. Cover and simmer 7-8 minutes or JUST until the apples are tender.
- Mix together the flour, granulated sugar and salt. Stir into the apple mixture. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute; remove from heat. Stir in the vanilla flavoring and butter/margarine. Let cool.
- Preheat oven to 425F and prepare pie pan. Cut slits in top crust to allow steam to escape.
- Turn apple mixture into prepared pie pan. Cover with top crust; crimp the edges together. Cover the edge of the pie crust with aluminum foil to prevent excessive browning.
- Bake for 40-45 minutes or until crust is golden brown, removing aluminum foil during the last 15 minutes.
- Enjoy!
Nutrition Facts : Calories 438.1, Fat 19.4, SaturatedFat 6.5, Cholesterol 11.4, Sodium 421.6, Carbohydrate 64.4, Fiber 3.6, Sugar 37.9, Protein 3.4
APPLESCOTCH PIE
Unknown SourceThe round flat apple pie featured in older cookbooks is an American classic. This pie shape was created by thrifty American colonists so that "a little would go a long way." Apple Pye, of old England was made in a long deep dish called a "coffin".
Provided by Lynnda Cloutier
Categories Pies
Number Of Ingredients 9
Steps:
- 1. Mix apples, brown sugar, water and lemon juice in 2 quart pan. Heat to boiling; reduce heat. Cover and simmer just til apples are tender, 7 to 8 minutes. Mix flour, sugar and salt; stir into apple mixture. Cook, stirring constantly til mixture thickens and boils. boil and stir 1 minute; remove from heat. Stir in vanilla and margarine. Cool.
- 2. Heat oven to 425. Prepare pastry. Turn apple mixture into pastry lined pie plate. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2 to 3 inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake til crust is golden brown, 40 to 50 minutes. If using self rising flour, omit salt
APPLESCOTCH PIE
I have made this recipe since I was a kid. I think the original was from an old Betty Crocker cookbook. The filling is so good you can skip the pie crust and put it in pretty parfait glasses and top with whipped cream or ice cream!
Provided by Leslie Campbell
Categories Fruit Desserts
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. 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.
- 2. 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.
- 3. Stir in the vanilla and butter or margarine; cool.
- 4. Preheat oven to 350 degrees. Prepare pastry (or use store-bought).Turn apple mixture into pastry-lined pie plate. Cover with top crust in which you have 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.
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