Butterscotch Apple Pie
 
 
A butterscotch apple pie made with a flaky all butter pie crust and layers of apple compote, butterscotch pudding, and whipped cream. The best.
Yield: 8 servings
Ingredients
For the crust
  • 1.75 cups + 2 tbsp (225 g) all purpose flour
  • ¼ + ? tsp fine sea salt
  • 12 tbsp (170 g) cold unsalted butter, cut into ½-inch cubes
  • 6 tbsp (90 g) ice water, plus more as needed
For the apple filling
  • 2 tbsp (28 g) unsalted butter
  • 14 oz (397 g) peeled and diced apples
  • 1 tsp vanilla extract
  • ½ cup (107 g) dark brown sugar
  • 1½ tsp ground cinnamon
  • ½ tsp grated nutmeg
  • ½ tsp fine sea salt
  • 3 tbsp (37 g) sugar
  • 2 tbsp (15 g) all purpose flour
For the butterscotch pudding
  • 1½ cups (340 g) whole milk
  • ½ cup (118 g) heavy cream
  • ½ cup (107 g) dark brown sugar
  • ½ tsp fine sea salt
  • ¼ cup (28 g) cornstarch
  • 2 large egg yolks
  • 1 tbsp (14 g) unsalted butter
  • 2 tsp vanilla extract
For the whipped cream
  • 1 cup (235 g) heavy cream
  • ¼ cup (50 g) sugar
  • 1 tsp vanilla extract
  • cinnamon, to garnish
Instructions
For the crust
  1. In a large bowl, whisk together the flour and sea salt. Add the butter cubes to the bowl and toss to coat in the flour, then use your fingers or a pastry cutter to cut the butter into the dough until the largest pieces are the size of peas.
  2. Slowly pour in the water, a tbsp or two at a time, mixing the dough lightly with your hands after each addition. Add only enough water until the dough starts to come together. You may need a few more or less tbsp than the recipe states.
  3. Once the dough comes together, form it into an even disk, about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
  4. Once chilled, roll out your dough on a lightly-floured work surface to a 12-inch circle and then fit into a 9-inch deep dish pie plate, crimping the edges as desired. Dock the crust all over with a fork and place in the refrigerator to chill for at least another 30 minutes.
  5. To parbake the crust, heat oven to 425F. Line the chilled crust with parchment paper and top with pie weights to fill the crust entirely. Place in the oven and bake for 15-17 minutes, or until the edges are set and just starting to brown. Remove from the oven and lift the parchment and weights out of the pie shell. Return the crust to the oven and bake for another 3-5 minutes, or until the bottom appears set. Allow to cool completely.
For the apple filling
  1. Melt the butter in a medium pot over medium heat. Once melted, add the apples to the pot, stirring to coat with the butter. Stir in the vanilla, brown sugar, cinnamon, nutmeg, and salt. Continue to cook until the sugar dissolves completely and the apples begin to soften, about 3-4 minutes.
  2. Meanwhile, whisk together the sugar and flour in a small bowl. Pour into the apple mixture and cook, stirring constantly, until thick, about 2-3 minutes. Remove from the heat and allow to cool completely.
  3. While the filling is cooling, heat the oven to 400F.
  4. Place the prepared pie crust on a parchment-lined baking sheet. Pour in the cooled apple filling and spread over the pie crust in an even layer. Place in the oven and bake until the filling is bubbly, about 35-40 minutes. Cool completely.
For the butterscotch pudding
  1. Once the pie is cool, pour the milk and cream into a medium pot over medium heat and bring to a simmer.
  2. Meanwhile, whisk together the brown sugar, salt, and cornstarch in a heatproof bowl.
  3. Once the milk mixture is simmering, whisk the egg yolks into the sugar mixture, mixing well to combine. Pour a quarter of the hot milk mixture into the egg yolk mixture to temper the eggs, whisking constantly. Pour this mixture back into the pot with the rest of the milk. Cook over medium-low heat, stirring constantly, until very thick and large bubbles can be seen on the surface, about 3-4 minutes. Remove from the heat and stir in the butter and vanilla.
  4. Strain the pudding through a fine-mesh sieve onto the top of the apple filling. Spread in an even layer. Cover with plastic wrap place directly onto the surface of the pudding to prevent a skin from forming. Refrigerate until set, at least 1 hour.
For the whipped cream
  1. Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-low speed until starting to thicken, about 1-2 minutes.
  2. Increase the speed to medium and add in the sugar in a slow stream. Whip to medium peaks. Add in the vanilla and mix to combine.
  3. Spoon or pipe over the cooled pie. Garnish with cinnamon, if desired.
Notes
Recipe from The Book On Pie
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/10/butterscotch-apple-pie.html