Classic Butterscotch Apple Pie Recipe

Preparing the pie plate

1. Follow my foolproof pie crust recipe to make enough dough for a double crust apple pie, and divide the dough into two for the bottom and upper crusts. Check out my post for tips on how to make pie dough.
2. Roll out the crusts until they are 3 mm in thickness, and then use one to line the bottom of a 9 or 9.5 inch pie plate (about 2 inches deep), and cut a ½ inch overhang. Cover and refrigerate until needed.
3. Cover and keep the other rolled out pie crust in the fridge until needed as well.
4. If you’re making this pie with pre-made and pre-rolled pie dough, butter the pie plate before lining with the pie crust as described in the above step. This is to make sure the dough doesn't stick to the dish. The homemade pie dough will NOT need this step.
5. Refrigerate until needed.

Apple pie filling (this can be made the day before, if you like)

1. Optional - peel the apples if you prefer a smoother apple pie filling. Keep the peeled apples submerged in water to prevent discoloration.
2. Halve the apples, and remove the core with a spoon or melon baller. Slice the apples into slightly thick slices (about 3 mm thick). Alternatively, you can cut the apples into 1 cm cubes.
3. Place the sliced apples in a large bowl and add the lemon juice, lemon zest (if using), brown sugar, and salt. Mix gently to coat as evenly as possible.
4. Cover the bowl and let it sit at room temperature for 20 - 30 minutes.
5. After 20 - 30 minutes, you will notice liquid accumulating at the bottom of the bowl. Place this liquid in a smaller bowl.
6. In another small bowl, whisk together the white sugar, cinnamon, nutmeg, and flour, and make sure there are no lumps.
7. In a large saucepan, place the unsalted butter, and heat over medium-high heat to melt the butter.
8. After the butter has melted, keep cooking the butter while stirring. The milk solids in the butter will separate and start to brown / caramelize. Cook until the milk solids turn amber in color.
9. Add the liquid from the apple mix into the brown butter, and bring it to a boil.
10. Add the apples, and cook for about 2 - 3 minutes until the apples JUST START to soften.
11. Sprinkle the flour and sugar mixture over the apples and stir to mix in the flour well. Make sure there are no lumps.
12. Lower the heat to medium, and cook for about 6 - 8 minutes, until the mixture thickens well. Stir frequently to prevent the apples from sticking to the bottom of the pan.
13. When the filling has thickened, remove from the heat, and stir in the brandy and vanilla.
14. Scrape the mix out into a dish, and let it cool to room temperature. If you want the filling to cool down faster, spread the filling on a baking sheet. You can also let it cool overnight in the fridge.

Assembling the pie

1. Remove the top pie crust from the fridge and place it on a lightly floured work surface.
2. If you prefer, you can use a small round cutter (1 inch diameter) or cookie cutter and cut out shapes on the pie crust. This can be a pattern, OR just a few random shapes that act as vents. Alternatively, you can skip this step and cut slits on the top crust as vents.
3. Another option is to cut the top crust into strips of dough (between 0.5 - 2 inches in width). These can be used to create a woven lattice pattern on the top crust.
4. Remove the pie pan lined with a pie crust from the fridge. Fill this with the cooled down butterscotch apple pie filling. The filling can be at room temperature OR cold (straight from the fridge).
5. Covering the entire pie with the top crust - Brush the border of the bottom crust with a little water and place the top crust over the bottom crust. Make sure any patterns that have been cut are neatly placed and organized to your liking.
6. Use your finger OR a fork to press down on the top crust to seal it along the border with the bottom crust. Cut the same 0.5 inch overhang on the top crust.
7. Roll this overhang under the bottom crust to create a thick border that is flush against the edge of the pie plate.
8. Refrigerate the pie for at least 30 minutes before baking.
9. Lattice top - For the lattice top, place several strips of pie crust over the surface of the pie in one direction. Then place the other strips at a 90 degree angle, creating a woven pattern. See pictures in the post for reference.
10. Once this is done, press the ends into the bottom crust to seal, and cut the excess. Roll the overhang under the bottom crust to create a thick border that is flush against the edge of the pie plate.
11. For both styles of pie - Crimp the border however you like. I prefer a fluted border. If the border is too soft, let it harden in the fridge for a few minutes before crimping. You can see my how to make pie crust post for guidance on crimping.
12. Preheat the oven to 425°F / 218°C. Place the oven rack in the bottom ⅓ of your oven (this is either the lowest rack, or the one above, depending on your oven).
13. Then place a pizza stone or baking tray on this rack, and let it preheat with the oven for at least 30 minutes (45 minutes for a pizza stone).
14. When the oven is preheated, and the pie was refrigerated for 30 minutes, go ahead and bake the pie.

Baking the pie

1. Whisk 1 egg yolk with 2 tbsp of water or milk. This will be your egg wash. You can also use a whole egg if you like, but I prefer the shine that an egg yolk wash provides.
2. Remove the chilled pie from the fridge, and brush the egg wash over the surface of the pie.
3. Optional - Sprinkle some raw sugar over the surface of the pie. You can also sprinkle a little sea salt flakes over the surface. (This gives the pie crust a nice sweet and/or salty crunch).
4. Place the pie on the preheated baking tray in the oven (in the lower third of the oven) and bake for 10 minutes at 425°F / 218°C.
5. After 10 minutes, lower the temperature to 350°F / 180°C and bake for a further 50 - 60 minutes, until the top crust has become golden and flaky all over. If the edges start to brown too quickly, you can place a piece of foil or a crust shield to cover the border.
6. When the pie is baked through, remove from the oven and let it rest at room temperature until completely cooled down BEFORE cutting into it.
7. This pie can be left to cool at room temperature overnight.
8. Apple pie is best served at room temperature, or SLIGHTLY warmed in the oven. Serve with a scoop of vanilla ice cream or whipped cream if you prefer.