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Recipe Name: Amazing Apple-butterscotch Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

Basic Piecrust for a
Double-Crust Pie
1 Cup(s) Packed light brown sugar
1/4 Cup(s) Half-and-half
5 Tablespoon(s) Unsalted butter
1 Teaspoon(s) Vanilla extract
7 Granny Smith apples, peeled
cored and
cut into 1/4-inch
1 Tablespoon(s) Fresh lemon juice
3 Tablespoon(s) Cornstarch
Grated zest of 1/2 lemon
Grated zest of 1/4 orange
1/2 Teaspoon(s) Ground cinnamon
1 3/8 Teaspoon(s) ground allspice
1/4 Teaspoon(s) Ground nutmeg
1 Teaspoon(s) All-Purpose Flour
1/2 Teaspoon(s) Salt
1/2 Cup(s) Butter-flavored vegetable
shortening chilled
1/3 Cup(s) Iced water
Preheat the oven to 375 degrees F. 2. In a small saucepan, stir 3/4
cup of the brown sugar and the half-and-half over medium heat until
the sugar dissolves. Remove from the heat and add the butter and the
vanilla. Stir until the butter melts. Set the butterscotch mixture
aside to cool completely. 3. In a medium bowl, toss the apples with
the lemon juice. Add the remaining 1/4 cup brown sugar, the
cornstarch, lemon zest, and the orange zest (if using), cinnamon,
allspice and nutmeg. 4. On a lightly floured work surface, roll out
the larger disk of dough into a 13-inch round about 1/8 inch thick.
Fold the dough in half. Transfer to a 9-inch pie pan, and gently
unfold the dough to fit into the pan. Sprinkle the bottom of the dough
with the flour. Fill the pie pan with the apple mixture. Pour the
cooled butterscotch mixture over the apples. 5. On a lightly floured
work surface, roll out the remaining pie dough into a 10- to 11-inch
round about 1/8 inch thick. Fold the dough in half, and gently unfold
over the apples to cover the filling. Using scissors or a sharp knife,
trim the edges of the 2 piecrusts to a 1-inch overhang. 6. Pinching
the 2 crusts together, fold the dough under itself so the edge of the
fold is flush with the edge of the pie pan. Flute the crust around the
edges of the pan. Cut a few slits in the top crust so the steam can
escape. 7. Bake until golden brown and the juices are bubbling (look
into the slits to check), about 45 minutes. Cool completely on a wire
cake rack. Makes 8 servings. Basic Piecrust: 1.Sift the flour and
salt into a medium bowl. Add the shortening. Using a fork or a pastry
blender, cut the shortening into the flour until the mixture resembles
coarse crumbs with a few pea-sized bits. 2.Stirring with the fork,
gradually add enough of the water until the mixture clumps together
(you may need more or less water). Gather up the dough and press into
a thick disk. If desired, wrap the dough in wax paper and refrigerate
for up to 1 hour. Makes one 9-inch piecrust Converted by MC_Buster.
NOTES : From Patti La Belle Recipe by: Good Morning America Converted
by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1330
Calories From Fat: 526
Total Fat: 60g
Cholesterol: 152.7mg
Sodium: 1179.8mg
Potassium: 300.5mg
Carbohydrates: 174.3g
Fiber: 8g
Sugar: 1.9g
Protein: 20.8g

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