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Butterscotch Caramel Nut Apple Pie




Source of Recipe


Internet


List of Ingredients




Pie Crust Recipe: This recipe is enough to make (2) 1 crust pies or (1) 2 crust pie.

¾ cup Butter Flavored Crisco
1 ¾ cups flour
1/3 cup water

Mix all the ingredients in a bowl with a mixer. Dough should be pliable but not sticky.
Roll out the dough for a single crust pie. Roll out dough to fit a 9” pie plate. Trim the
edges.

Pie Filling:

½ cup sugar 1/8 tsp. salt
3 tbsp. flour 6 cups apples, peeled and
1 tsp. cinnamon sliced (Good Choices are: Ida Reds, Northern Spy)


Crumb topping:

1 cup packed brown sugar ½ cup quick cooking oats
½ cup flour ½ cup margarine

Topping:

½ cup chopped walnuts
¼-1/2 cup Smucker’s Butterscotch Caramel ice cream topping

Preheat oven to 375. In a large mixing bowl, stir together sugar, flour, cinnamon, and salt. Add apple slices and gently toss to coat. Transfer apple mixture to pastry lined pie
pan. Stir together the crumb topping, brown sugar, flour, and oats. Using a pastry blender, cut in ½ cup margarine until the topping resembles coarse crumbs. Sprinkle crumb topping over apple mixture.

To prevent over-browning, cover the edge of the pie with foil. Bake in a preheated 375 oven for 25 minutes. Remove foil. Bake 25-30 minutes more until top is golden. Remove from oven; sprinkle pie with walnuts then drizzle with butterscotch-caramel topping. Cool.


Recipe