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Slice of Apple Butterscotch Pie on a plate

Butterscotch Apple Pie

  • Author: Erin
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: one 9" pie 1x
  • Category: Pie
  • Cuisine: American

Description

Butterscotch Apple Pie is a three-layer pie. A flaky pie crust is filled with a spiced, cooked, apple filling and baked, then topped with a layer of creamy butterscotch pudding. The pie is then finished off with swoops of perfectly whipped cream. This Butterscotch Apple Pie comes from Erin Jeanne Mcdowell's amazing new book, "The Book On Pie".


Scale

Ingredients

Pie Dough (makes enough for two single crusts)

  • 375g all-purpose flour
  • Pinch of Salt
  • 2 tsp (8g) sugar
  • 225g cold unsalted butter, cut into cubes
  • 240g cold water
  • 1 cup ice
  • 60g Apple cider vinegar
  • Egg wash - 1 egg whisked with 1 Tbsp water

Apple Filling

  • 28g unsalted butter 
  • 400g peeled and diced apples such as Honeycrisp, Jonagold, or Gala (from about 3 medium apples)
  • 1 tsp vanilla extract
  • 100g dark brown sugar
  • 1 1/2 tsp ground cinnamon 
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp fine sea salt
  • 3 Tbsp granulated sugar
  • 2 Tbsp all-purpose flour

Butterscotch Pudding Filling

  • 340g whole milk 
  • 120g heavy cream
  • 105g dark brown sugar
  • 1/2 tsp fine sea salt
  • 28g cornstarch
  • 2 large egg yolks
  • 15g unsalted butter
  • 2 tsp vanilla extract or vanilla bean paste

Whipped Cream 

  • 240g heavy cream, cold 
  • 50g granulated sugar (optional - reduce if you like it less sweet)
  • 1 tsp vanilla extract or vanilla bean paste

Instructions

PIE DOUGH

  1. Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat.
  2. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only large pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
  3. Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 1/2 cup plus a little more) until you have a dough that holds together well, but is not too wet.
  4. Squeeze together with your fingertips to make a homogenous dough. Shape into a rectangle, Rest in the fridge for one hour.
  5. Roll out the dough on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Repeat this process one more time. Divide the dough into two pieces, and shape each into a disc by folding the edges under. Rewrap tightly in plastic, and rest for at least two hours, or preferably overnight, before using.
  6. Once the dough has rested, unwrap one disc and place on a lightly floured surface. Roll out to 1/4” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.
  7. Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes, or freeze for 20 minutes or until solid.
  8. While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.
  9. Place the pie tin on a baking sheet, and place in the oven. Bake for 18-20 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans. Brush the inside of the crust with egg wash. Return to the oven and bake for a further 2-3 minutes, until the inside of the crust is set and barely golden.

APPLE FILLING

  1. In a medium pot, melt the butter over medium heat. Add the apples, tossing to coat with the butter. Add the vanilla, brown sugar, cinnamon, nutmeg, and salt, stir to combine, and cook, stirring occasionally, until the sugar dissolves and the apples start to soften, 3 to 4 minutes. 
  2. In a small bowl, whisk together the granulated sugar and flour to combine. Stir into the apple mixture and cook, stirring constantly, until the mixture thickens, 2 to 3 minutes.
  3. Remove from the heat and let the filling cool completely (you can speed up this process by spreading it into an even layer on a baking sheet). 
  4. Preheat the oven to 400°f / 200°c with a rack in the lower third (preferably with a baking steel or stone on it). 
  5. Place the par-baked pie crust (in the pie pan still) on a parchment paper lined baking sheet. Pour the cooled apple filling and spread into an even layer. Bake until the crust is golden brown and the filling is bubbly, 35 to 40 minutes. 
  6. Remove from the oven and cool completely. 

BUTTERSCOTCH PUDDING

  1. In a medium pot, bring the milk and cream to a simmer over medium heat. 
  2. Meanwhile, in a medium heatproof bowl, whisk the brown sugar, salt, and cornstarch together to combine. 
  3. When the milk is simmering, whisk the egg yolks into the sugar mixture and whisk well to combine.
  4. Pour in about one quarter of the hot milk mixture to temper the egg yolks, whisking constantly. Return this mixture to the pot and cook over medium-low heat, stirring constantly with a silicone spatula, until it is very thick and large bubbles break the surface, 3 to 4 minutes. 
  5. Remove from the heat and add the butter and vanilla. 
  6. Strain the pudding through a fine-mesh sieve onto the cooled apple filling and spread into an even layer. Cover with plastic wrap placed directly against the surface and refrigerate until set, at least 1 hour and up to 24 hours. 

WHIPPED CREAM TOPPING

  1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium-low speed until it begins to thicken, 1 to 2 minutes. 
  2. Increase the speed to medium and add the sugar in a slow, steady stream, then continue to whip to medium peaks. Add the vanilla if using, and mix to combine. 
  3. Spoon, pipe, or spread the whipped cream over the surface of the pie and garnish with cinnamon. Store leftovers in an airtight container in the fridge.

 


Notes

Recipe reprinted with Permission from "The Book On Pie" by Erin Jeanne McDowell

Keywords: Butterscotch Apple, Apple Pie, Butterscotch Pudding, Erin McDowell Pie