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Applescotch pie

JaneJane Palen
servings:Makes 1 pie


  • 5 cups thinly sliced, peeled apples
  • 1 cup packed brown sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1/4 cup flour
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla
  • 3 tablespoons butter
  • pastry for double crust pie


  • 1

    Mix apples, brown sugar, water and lemon juice in a 2-quart saucepan. Heat to boiling, reduce heat. Cover and simmer until apples are tender, 7-8 minutes. Mix flour, granulated sugar, and salt and stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Remove from heat and add butter and vanilla. Cool.

  • 2

    Heat oven to 425. Turn apples into bottom pastry. Cover with top crust with slits for steam. Seal and flute. Cover edge with foil or pie guard to prevent excess browning.

  • 3

    Bake until crust is golden brown, 40-45 minutes. Remove foil last 15 minutes.



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