Introduction: Backyard Apple-Butterscotch Pie
2 1/2 cup flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted COLD butter
1/2 cup COLD Crisco Butter-Flavored Shortening
1/3 cup ice water
2 teaspoons white wine vinegar
In a large bowl, combine the flour, sugar, and salt. Using a pastry cutter, cut in the butter and shortening. Drizzle the water and vinegar into the flour mixture and combine with hands until a dough is formed. Divide dough in half. Shape dough into two discs; wrap each with plastic wrap. Refrigerate for about 1 hour to chill dough.
On a lightly floured surface, roll out one dough to fit a 9 inch pie plate. Ease pie dough into pie plate; trim pastry to edge of pie plate. Refrigerate pie until ready to fill.
5 large apples, peeled, cored, sliced
1/3 cup brown sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup old-fashioned rolled oats
1 tablespoon flour
2 tablespoons sugar
3 tablespoons butter
1 cup chopped walnuts
3/4 cup butterscotch chips
2 tablespoons cream or milk
Preheat oven to 400 F.
In a large bowl, combine apples, brown sugar, cornstarch, cinnamon, and salt. Gently toss to coat. Let stand while making streusel.
In a medium bowl, combine oats, flour, and sugar. Cut into butter until crumbly. Stir in walnuts until combined.
Pour apple mixture into pastry-lined pie plate. Sprinkle streusel over apples.
In a microwavable bowl, microwave butterscotch chips and cream, about 30 seconds. Stir until completely melted and smooth. Pour butterscotch mixture over streusel.
Roll out second dough to fit top of pie plate. Arrange over pie; fold bottom pastry over top pastry. Tent loosely with foil to prevent overbrowning. Bake 15 minutes. Reduce oven temperature to 375. Bake additional 45-50 minutes or until filling is bubbly. Cool completely on cooling rack, about 2-3 hours.
1/3 cup butterscotch chips
1 tablespoon cream
1/8 teaspoon sea salt
In a microwavable bowl, combine chips and cream. Microwave 30 seconds. Stir until smooth and completely melted. Let cool 2-3 minutes. Drizzle over pie; sprinkle with salt.
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