Butterscotch Apple Pie Recipe
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Ingredients : Butterscotch Apple Pie Recipe
200 g quick-cooking rolled oats
100 g butter or marg., melted
1/2 tsp ground cinnamon
50 g brown sugar
4 large cooking apples
55 ml light corn syrup
50 g brown sugar
1/2 tsp salt
25 g butter or marg.
55 ml water
apple juice
2 Tbls cornstarch
1/2 tsp ground cinnamon
140 ml heavy cream
1/4 cup crushed peanut brittle
1/2 tsp finely grated orange ring
1. For the crust, combine oats, cinnamon, butter & brown sugar in medium
mixing bowl. Mix well.
2. Pat into 23 cm pie pan. Bake in preheated 180 øC oven for 15 min., or
until golden brown. Cool.
3. For the filling, peel, core & slice apples.
4. In large saucepan, combine apples, water & corn syrup. Cover & cook
gently until apples are tender, but not mushy.
5. Drain off liquid, measure it and add apple juice to make 150 ml
6. In another saucepan, combine brown sugar, cornstarch, salt & cinnamon.
Stir in the apple liquid. Add butter. Cook until thickened, stirring
constantly.
7. Fold in cooked apple slices. Pour filling into baked and cooled pie
curst.
8. Cool before adding topping.
Difficulty : moderate.
Precision : measure ingredients.
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Per Serving (excluding unknown items): 2058 Calories; 52g Fat (22.8%
calories from fat); 4g Protein; 395g Carbohydrate; 4g Dietary Fiber; 193mg
Cholesterol; 1275mg Sodium. Exchanges: 15 1/2 Grain(Starch); 1/2 Non-Fat
Milk; 10 1/2 Fat; 10 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
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