Butterscotch Apple Pie
Submitted by hanasmommy
Butterscotch-glazed apples in a crunchy oat crust, topped with whipped cream folded with crushed peanut brittle and orange zest. A no-bake filling pie that’s equal parts cozy and fancy.
YIELD
1 piePREP
30 minCOOK
15 minREADY
45 minThis pie doesn’t play by the rules, and that’s exactly why it works.
Forget a traditional pastry crust. This one starts with a press-in base of oats, brown sugar, and butter that bakes up golden and crunchy.
The filling is tender apples simmered in corn syrup and brown sugar until they’re coated in a glossy, butterscotch-like glaze with a hint of cinnamon.
But the topping is where things get wild: whipped cream folded with crushed peanut brittle and fresh orange zest.
Salty, sweet, crunchy, creamy. Every forkful hits different.
Kitchen Tips
- Cook the apples gently so they stay in slices rather than breaking down into applesauce
- Let the filling cool completely before adding the whipped cream topping or it’ll melt on contact
- Crush the peanut brittle into small, irregular pieces so you get a surprise crunch in every bite
- The oat crust can be pressed in with the back of a measuring cup for an even layer
Ingredients
Directions
Crust: Combine mixture and and pat into a 9 inch pie pan.
Bake 350℉ (180℃) for 15 minutes or until golden brown. Cool.
Filling: peel, core and slice apples.
In large saucepan, combine apples, water and corn syrup.
Cover and cook gently until apples are tender, but not mush.
Drain off liquid, measure it and add apple juice to make ⅔ cup liquid.
In another saucepan combine the brown sugar, cornstarch, salt and cinnamon.
Stir in the ⅔ cup apple liquid.
Add butter. Cook until thickened, stirring constantly. Fold in apple slices.
Pour filling into baked and cooled pie shell. Cool before adding topping.
Topping: whip cream until stiff.
Fold in crushed peanut brittle and grated orange rind.
Spread over cooled apple filling. Refrigerate until serving time.
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