Applescotch Pie

Applescotch Pie

Looking for a fruit pie? Then check out this delicious applescotch pie recipe - perfect for dessert.

Prep Time



Total Time






cups thinly sliced peeled tart apples (about 5 medium)
cup packed brown sugar
cup water
tablespoon lemon juice
cup Gold Medal® all-purpose flour
tablespoons granulated sugar
teaspoon salt
teaspoon vanilla
tablespoons butter
cups Gold Medal® all-purpose flour
teaspoon salt
cup plus 2 tablespoons shortening
to 6 tablespoons cold water
  1. In 2-quart saucepan, mix apples, brown sugar, water and lemon juice. Heat to boiling; reduce heat. Cover and simmer 7 to 8 minutes or just until apples are tender. In small bowl, mix 1/4 cup flour, the granulated sugar and 3/4 teaspoon salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in vanilla and butter; cool.
  2. Heat oven to 425°F.
  3. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  4. Gather pastry into a ball. Divide pastry in half; shape each half into flattened round surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  5. Roll one round of pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold one pastry circle into fourths and place in pie plate. Unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
  6. Spoon apple mixture into pastry-lined pie plate. Trim overhanging edge of bottom pastry 1/2 inch from rim pf pan. Roll other round of pastry. Fold top pastry into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
  7. Bake 40 to 45 minutes or until crust is golden brown. Cool on wire rack at least 2 hours.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why it Works: Getting the Water Out A simple experiment: Cut up two apples and add them to separate saucepans. Add a few tablespoons of brown sugar to one, but leave the other plain. Cook both over low heat. Notice how the apple without brown sugar softens and falls apart faster. The brown sugar stops the apple from softening. Calcium and acid in the brown sugar strengthen the apple’s cells, slowing their breakdown. This information helps whether you make applesauce (add the sugar after the apples cook down) or apple pie (add sugar early to help apples retain their form rather than turn to mush).

Nutrition Information:

1 Serving (1 Serving)
  • Calories 690
    • (Calories from Fat 300),
  • Total Fat 33g
    • (Saturated Fat 10g,
    • Trans Fat 5g),
  • Cholesterol 15mg;
  • Sodium 740mg;
  • Total Carbohydrate 92g
    • (Dietary Fiber 3g,
    • Sugars 52g),
  • Protein 5g;
Percent Daily Value*:
    • 2 Starch;
    • 1/2 Fruit;
    • 3 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 6 Fat;
    Carbohydrate Choices:
    • 6;
    *Percent Daily Values are based on a 2,000 calorie diet.