GMA Recipe: Amazing Apple-Butterscotch Pie

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Amazing Apple-Butterscotch Pie
From Patti LaBelle's Labelle Cuisine: Recipes to Sing About

Amazing Apple-Butterscotch Pie Ingredients

Basic Piecrust for a Double-Crust Pie

1 cup packed light brown sugar

1/4 cup half-and-half

5 tablespoons unsalted butter

1 teaspoon vanilla extract

7 medium Granny Smith apples, peeled, cored, and cut into 1/4-inch wedges

1 tablespoon fresh lemon juice

3 tablespoons cornstarch

Grated zest of 1/2 lemon

Grated zest of 1/4 orange, optional

1/2 teaspoon ground cinnamon

1.4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 teaspoon all-purpose flour

Directions

1.Preheat the oven to 375 degrees F.

2. In a small saucepan, stir 3/4 cup of the brown sugar and the half-and-half over medium heat until the sugar dissolves. Remove from the heat and add the butter and the vanilla. Stir until the butter melts. Set the butterscotch mixture aside to cool completely.

3. In a medium bowl, toss the apples with the lemon juice. Add the remaining 1/4 cup brown sugar, the cornstarch, lemon zest, and the orange zest (if using), cinnamon, allspice and nutmeg.

4. On a lightly floured work surface, roll out the larger disk of dough into a 13-inch round about 1/8 inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. Sprinkle the bottom of the dough with the flour. Fill the pie pan with the apple mixture. Pour the cooled butterscotch mixture over the apples.

5. On a lightly floured work surface, roll out the remaining pie dough into a 10- to 11-inch round about 1/8 inch thick. Fold the dough in half, and gently unfold over the apples to cover the filling. Using scissors or a sharp knife, trim the edges of the 2 piecrusts to a 1-inch overhang.

6. Pinching the 2 crusts together, fold the dough under itself so the edge of the fold is flush with the edge of the pie pan. Flute the crust around the edges of the pan. Cut a few slits in the top crust so the steam can escape.

7. Bake until golden brown and the juices are bubbling (look into the slits to check), about 45 minutes. Cool completely on a wire cake rack.

Makes 8 servings.

Basic Piecrust

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup butter-flavored vegetable shortening, chilled

1/3 cup iced water

Directions

1.Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits.

2.Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.

Makes one 9-inch piecrust

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