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APPLESCOTCH PIE
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PrintINGREDIENTS
- Cooking Time: 40-45
- 5 cups thinly sliced pared tart apples (about 5 medium)
- 1 cup brown sugar
- 1/4 cup water
- 1 Tbs. lemon juice
- 1/4 cup flour (If using self-rising flour, omit salt)
- 2 Tbs. sugar
- 3/4 tsp. salt
- 1 tsp. vanilla
- 3 Tbs. margarine or butter
- Pastry for 9" Two-Crust Pie
DIRECTIONS
Mix apples, brown sugar, water and lemon juice in 2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer 7-8 minutes or just until apples are tender.
Mix flour, sugar and salt; stir into apple mixture.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute; remove from heat.
Stir in vanilla and margarine; cool.
Heat oven to 425. Prepare pastry.
Turn apple mixture into pastry-lined pie
plate. Cover and top crust that has slits cut in it; seal and flute.
Cover edge with 2 to 3" strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40-45 minutes or until crust is golden brown.
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