Title: Butterscotch Apple Pie
Categories: Fruits, Pies, Jelly/jam
Yield: 8 Servings
Dwigans fwds07a
2 c Quick cooking oats
1/2 ts Cinnamon
1/2 c Butter
1/4 c Brown sugar
Filling
4 lg Cooking apples
1/4 c Water
1/4 c Light corn syrup
Apple juice
1/4 c Brown sugar
1/2 ts Salt
1/2 ts Cinnamon
2 tb Butter or margarine
Topping
1/2 c Heavy cream
1/4 c Crushed peanut brittle
1/2 ts Orange rind; finely grated
Crust: Combine mixture and and pat into a 9 inch pie pan. Bake 350 for 15
minutes or until golden brown. cool Filling: peel, core and slice apples.
In large saucepan, combine apples, water and corn syrup. Cover and cook
gently until apples are tender, but not mush. Drain off liquid, measure it
and add apple juice to make 2/3 c liquid. In another saucepan combine the
brown sugar, cornstarch, salt and cinnamon. Stir in the 2/3 cup apple
liquid. Add butter. Cook until thickened, stirring constantly. Fold in
apple slices. Pour filling into baked and cooled pie shell. Cool before
adding topping.
Topping: whip cream until stiff. Fold in crushed peanut brittle and grated
orange rind. Spread over cooled apple filling. Refrigerate until serving
time.
