Butterscotch Apple Pie (version 2)


2 cup quick-cooking rolled oats
1/2 tsp ground cinnamon
1/2 cup margarine, melted
1/4 cup brown sugar
4 ea large cooking apples
1/4 cup water
1/4 cup light corn syrup
1 x Apple juice
1/4 cup brown sugar
2 Tbsp cornstarch
1/2 tsp salt
1/2 tsp ground cinnamon
2 Tbsp margarine
1/2 cup heavy cream
1/2 tsp finely grated orange
1/4 cup crushed peanut brittle


Combine oats, cinnamon, margarine and brown sugar in medium mixing bowl. Mix well. Pat into 9-inch pie pan. Bake in preheated 350F oven for 15 min., or until golden brown. Cool. Peel, core and slice apples. In large saucepan, combine apples, water and corn syrup. Cover and cook gently until apples are tender, but not mushy. Drain off liquid, measure it and add apple juice to make 2/3 cup. In another saucepan, combine brown sugar, cornstarch, salt and cinnamon. Stir in the 2/3 cup apple liquid. Add margarine. Cook until thickened, stirring constantly. Fold in cooked apple slices. Pour filling into baked and cooled pie crust. Cool before adding topping.

Other recipe variations of Butterscotch Apple Pie :

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