Butterscotch Apple Crumb Pie
Submitted by kafa51
Classic apple pie topped with a buttery butterscotch crumb made from melted butterscotch morsels, butter, and flour. Cinnamon-spiced Granny Smith filling bakes up bubbly under that crunchy, caramelized crust.
YIELD
8 servingsPREP
15 minCOOK
45 minREADY
1 hrsWhat happens when a butterscotch lover meets an apple pie? This.
Tart Granny Smith apples get tossed with cinnamon and lemon juice, then piled into a pie shell and baked until bubbling.
But the real twist is the topping: butterscotch morsels melted with butter and mixed with flour to create chunky, caramelized crumbs that shatter when you dig your fork in.
It’s the kind of pie that makes people close their eyes on the first bite.
Pro Tips
- Use Granny Smiths or another firm, tart apple that holds its shape during baking; soft varieties will turn to mush
- Foil the edges of the crust for the first 20 minutes to prevent burning, then remove for the topping stage
- Melt the butterscotch morsels over hot water (not boiling) or they’ll seize up and get grainy
- Let the pie cool for at least 20 minutes before slicing so the filling has time to set
Ingredients
Directions
Preheat oven to 375℉ (190℃).
In large bowl, combine lemon juice and apples;toss until well coated.
Stir in sugar, flour, cinnamon and salt;mix well. Turn into 9” unbaked pie shell. Cover edges with aluminum foil.
Bake @ 375℉ (190℃) for 20 minutes.
TOPPING: Melt over hot (not boiling water Butterscotch Morsels and butter;stir until smooth.
Remove from heat;stir in flour and salt.
Blend until mixture forms large crumbs. Remove foil from pie. Crumb mixture over top of hot apples. Bake @ 375℉ (190℃) 25 minutes longer.
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