Skip to Content
Menu

Applescotch Pie

Betty Crocker Kitchens
Updated Oct 8, 2010
  • Pin
Looking for a fruit pie? Then check out this delicious applescotch pie recipe - perfect for dessert.

Applescotch Pie

  • Prep Time 55 min
  • Total 2 hr 35 min
  • Servings 6
  • Ingredients 13
  • Pin

Ingredients

Filling

  • 5 cups thinly sliced peeled tart apples (about 5 medium)
  • 1 cup packed brown sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 1/4 cup Gold Medal™ all-purpose flour
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla
  • 3 tablespoons butter

Crust

  • 2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 6 tablespoons cold water
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    2
    Heat oven to 425°F.
  • Step 
    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).
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    7
    Bake 40 to 45 minutes or until crust is golden brown. Cool on wire rack at least 2 hours.

Nutrition

690 Calories
33g Total Fat
5g Protein
92g Total Carbohydrate
52g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
690
Calories from Fat
300
Total Fat
33g
51%
Saturated Fat
10g
49%
Trans Fat
5g
Cholesterol
15mg
5%
Sodium
740mg
31%
Potassium
300mg
9%
Total Carbohydrate
92g
31%
Dietary Fiber
3g
14%
Sugars
52g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
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 Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section