Applescotch Pie
CATEGORIES
INGREDIENTS
  • 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
  1. 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.
  2. Mix flour, sugar and salt; stir into apple mixture.
  3. Cook, stirring constantly, until mixture thickens and boils.
  4. Boil and stir 1 minute; remove from heat.
  5. Stir in vanilla and margarine; cool.
  6. Heat oven to 425. Prepare pastry.
  7. Turn apple mixture into pastry-lined pie
  8. plate. Cover and top crust that has slits cut in it; seal and flute.
  9. 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.