Monday, December 7, 2009
Mike loves apple pie. So when I saw this recipe in our local newspaper's food section on Wednesday, I knew I had to try it. Sweet & tart Granny Smith apples topped with a butterscotch crumble... yum! I put this together Sunday morning while Landon was being such a good baby (he knows Santa is watching). Once I got the pie in the oven, the house will filled that wonderful apple pie aroma. And once I got the crumble on top it smelled even better.
I served the pie warm later that evening with a bit of vanilla ice cream. Mike thought it was one of the best apple pies he's ever had, but it was a bit too sweet for me. If I make this again, I'll reduce the crumble by half to see if that makes a difference.
Butterscotch Crumble Apple Pie
4 cups peeled, sliced Granny Smith apples
1 1/2 teaspoons lemon juice
1/2 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 unbaked 9-inch pastry shell
Topping (recipe follows)
Whipped cream (optional)
Preheat oven to 375 degrees.
Combine apple slices and lemon juice in a medium bowl; toss well
Combine sugar, flour, cinnamon and salt; stir well.
Add sugar mixture to apple mixture, stirring gently to combine.
Spoon apple mixture into pastry shell. Cover edges of pastry with strips of aluminum foil or pie shield to prevent excessive browning.
Bake for 20 minutes.
Remove foil and sprinkle topping over apple mixture.
Bake an additional 25 minutes.
Serve with whipped cream, if desired.
1 6-ounce package butterscotch morsels
1/4 cup butter or margarine
3/4 cup all-purpose flour
1/8 teaspoon salt.
Combine butterscotch morsels and butter in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until morsels and butter melt, stirring occasionally.
Remove from heat; add flour and salt, stirring well. Let stand 10 min. until crumbly.
***I skipped the double-boiler method & melted my butter in the microwave and then adding the butterscotch morsels. After stirring, I put back in microwave for 10 seconds.