Apple Butterscotch Pie Recipe

Ingredients

For the All-Butter Pie Crust (yields 2 crusts for a double-crust pie, or use 2 store-bought crusts):

• 2 ¼ cups pastry flour, measured by fluffing the flour then spooning it into a measuring cup
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 9 tablespoons unsalted butter, cold and cubed into ½ inch pieces
• 2 ¼ oz cold water, or as much or as little as needed

For the Pie Filling:

• 14 cups apples, peeled, cored, and diced. (A mixture of Gala, Granny Smith, and Braeburn works wonderfully)
• 2 lemons, juiced
• ⅛ teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• ½ cup light brown sugar, not packed
• 1 tablespoon cornstarch
• 3 cups homemade butterscotch sauce

Optional Toppings for Crust:

• Heavy cream (for brushing)
• Turbinado or sanding sugar (for sprinkling)

Instructions

Prepare Pie Crusts:

1. In a large bowl, whisk together the pastry flour, salt, and sugar. Using a stand mixer with a paddle attachment (or a pastry blender by hand), cut in the cold, cubed butter until the mixture resembles coarse meal with some pea-sized pieces of butter still visible.
2. Slowly begin to add the ice water, one tablespoon at a time. Be very cautious with the amount of water you add; the dough often needs only a few teaspoons more than the initial measurement.
3. When your dough is shaggy, meaning it looks like shards or strands of pastry with some loose flour remaining, turn it out from the mixer onto a clean work surface. Work the dough together by gathering it and pressing away from you with the heel of your hand. Do this just until it comes together. If it crumbles, dip your hand in a little ice water and lightly pat it onto the pastry dough. Remember to handle it minimally to avoid developing gluten, which can make the crust tough.
4. Divide the dough in half and gently press each half into a flat disk. Wrap each disk tightly in plastic wrap and chill for at least 2 hours, or preferably overnight. If you chill your dough overnight, allow it to rest at room temperature for 10-15 minutes before rolling, or it will be too cold and may crack.
5. On a lightly floured surface, roll out one half of the pie dough into a 12-inch circle. Carefully transfer it to a 9 or 10-inch deep-dish pie plate, gently pressing it into the contours. Trim any excess dough, leaving about a 1-inch overhang. Refrigerate the pie shell.
6. Roll out the second half of the pie dough for the top crust (you can cut this into strips for a lattice design if desired). Place it on a parchment-lined baking sheet and refrigerate.

Prepare Filling:

1. In a very large bowl, combine the peeled, cored, and diced apples with the lemon juice, cardamom, cinnamon, kosher salt, light brown sugar, and cornstarch. Toss gently until all the apple pieces are evenly coated. Allow the filling to sit for at least 30 minutes; this helps to draw out some of the moisture from the apples, preventing a watery pie.

Assemble and Bake:

1. Preheat your oven to 425°F (220°C).
2. Remove the chilled pie shell from the refrigerator. Pour half of the prepared apple filling into the pie shell, spreading it evenly across the bottom. Then, pour approximately 1 ½ cups of the homemade butterscotch sauce over this first layer of apples.
3. Carefully mound the remaining apple filling on top, creating a slight dome in the center of the pie. Pour the remaining butterscotch sauce over this top layer of apples.
4. Cover the pie with your second crust (either a solid top crust or your decorative lattice). Decoratively crimp the edges to seal the pie, making sure to create as good a seal as possible to keep all that delicious butterscotch sauce inside during baking! Refrigerate the assembled pie on a parchment-lined baking sheet for 20 minutes.
5. Remove the pie from the refrigerator. If using a solid top crust, cut several vent holes near the center to allow steam to escape. Lightly brush the pastry with heavy cream, being careful not to let it pool anywhere, as this can make your crust soggy. Then, sprinkle generously with turbinado or sanding sugar for a beautiful sparkle and a bit of crunch.
6. Bake the pie at 425°F (220°C) for 20 minutes. After 20 minutes, lower the oven temperature to 350°F (175°C) and continue baking for another 1 hour to 1 hour 15 minutes, or until the filling is soft and visibly bubbly, and the crust is a rich golden brown. To test the apples for doneness, carefully insert a thin knife into one of the vent holes; there should be no resistance from the apples.
7. This is the hardest part: let the pie cool completely on a wire rack before cutting or serving. This is crucial for the filling to set properly, ensuring clean, beautiful slices. The agony of waiting is real, but it’s absolutely worth it for the perfect pie!

Chef’s Notes & Pro Tips:

• Presentation Perfection: Earn extra points by serving this pie with a generous scoop of vanilla bean ice cream or a luxurious spoonful of vanilla bean crème anglaise. And don’t forget that extra drizzle of butterscotch sauce on top – it’s simply divine! (Pro Tip: A double batch of this butterscotch sauce recipe will provide enough for the pie filling, with about 1 cup left over for drizzling!) For a truly show-stopping dessert, consider making a lattice top; check out our lattice top tutorial video for step-by-step guidance! Always allow your pie to cool completely before cutting to ensure a clean slice and set filling.
• Flavor Harmony: A truly exceptional dessert strikes a perfect balance, avoiding excessive sweetness that limits enjoyment. With this in mind, we’ve carefully selected moderately tart apples like Braeburn, Pink Lady, Cortland, Macoun, and Ginger Gold. These are tossed with a blend of granulated and brown sugar, and critically, their sweetness is beautifully balanced with fresh lemon juice. The lemon not only brightens the flavor profile with a lovely floral dimension but also cuts through the richness, while cardamom adds an intriguing depth that transforms the pie into a party for your taste buds.
• Technique Matters: Dicing the apples into smaller, uniform pieces is a game-changer. This ensures that the filling cooks evenly and simultaneously with the crust, eliminating the need to pre-cook the apples. This approach helps the fruit retain its shape and a pleasing, tender-crisp texture, avoiding a mushy, applesauce-like consistency. For the all-butter pie crust, you can utilize any of the 5 methods demonstrated in our video tutorials. We also find it beneficial to let the apple filling meld for at least 30 minutes before assembly; this draws out some of the apples’ natural moisture, preventing a watery pie.
• Helpful Baking Tools: A stand mixer can be your best friend when preparing the pie crust, making the process quick and effortless. However, don’t despair if you don’t have one; you can certainly achieve a fantastic crust by hand using a pastry blender! It’s incredibly helpful to ensure all your ingredients and tools, especially for the pie crust, are well-chilled. And always remember to generously flour your work surface when rolling out the crust to prevent sticking and ensure a smooth, even roll.
• Creative Variations: Feel free to customize your pie! You could experiment with a Vodka Pie Crust for an exceptionally flakey result, or for convenience, a quality store-bought crust works too. Adjust the warming spices based on your preferences; a homemade apple pie spice mix would be a lovely addition. If you opt for naturally sweeter apple varieties, consider slightly reducing the amount of brown sugar in the filling to maintain that perfect flavor balance.
• Storage Solutions: For make-ahead convenience, the apple filling can be prepared the night before and refrigerated in an airtight container, ready for assembly the next day. Once baked, store the apple pie in a covered dish at room temperature for up to 3 days, or tightly wrapped in the refrigerator for up to 10 days. For longer storage, the pie can be tightly wrapped in plastic wrap and then foil, and frozen for up to 3 months. Thaw in the refrigerator overnight and warm gently before serving.

Nutrition Information

(Per serving, estimated)

• Calories: 731kcal
• Carbohydrates: 105g
• Protein: 6g
• Fat: 34g
• Saturated Fat: 26g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 4g
• Trans Fat: 0.3g
• Cholesterol: 23mg
• Sodium: 324mg
• Potassium: 332mg
• Fiber: 6g
• Sugar: 82g
• Vitamin A: 348IU
• Vitamin C: 16mg
• Calcium: 61mg
• Iron: 1mg

Course: Dessert

Cuisine: American