Apple Butterscotch Pie

February 11th, 2013 3:16 pm by Kelly Garbato

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So this is the second of two apple pie recipes from American Vegan Kitchen. The Apple Butterscotch Pie uses the same crust recipe as Mom’s Apple Pie (obvs!) – which, as you might recall, I had a little trouble with last time around. Here I reduced the water to two tablespoons (vs. the recommended five), which seemed to do the trick: I didn’t have to add any extra flour this time around. The dough was easier to work with, but by no means perfect. Prone to tearing and impossible to lift up, I had to do most of the rolling and stretching once the dough was already in place in the pie pan.

But you know what? Totally worth the trouble, even without the butterscotch chips. (They’re supposed to go on top.) I know, I know; butterscotch is kind of the whole point of the recipe, right? But I didn’t have any butterscotch chips on hand, and Noyes gives a second option using brown sugar, so I went with it. No regrets!

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I had tons of trouble coaxing the first slice from the pan, though. I made a total mess of it, but hey, it’s what’s on the inside that counts. Namely: oven-baked apples coated in a cinnamon-sugar-nutmeg-lemon syrup. Yes please.

Next time around I think I’ll give the apple pie recipe in Vegan Junk Food a spin. I think I have enough frozen apples for five or six more pies, so hopefully I’ll be able to find a kickass crust recipe before I’m done.

Errr, not that I have to use all those apples in pies. But let’s not kid ourselves, okay?

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“Serves 6 to 8.” Muahahahahaha!

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