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Recipe Courtesy of
Christina Tosi

Pies

Christina Tosi’s Butterscotch Apple Pie

CT Butterscotch Pie 2

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 1 - 9 inch pie

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CT Butterscotch Pie 2

Ingredients

Pretzel-Graham Crust

  • 1 ½ C. pretzels, ground into a powder (about 1/2 C. ground)
  • ½ C. graham cracker crumbs
  • 1 ½ Tbsp. light brown sugar
  • 1 tsp. salt
  • 4 Tbsp. butter, melted

 

Cinnamon Apples

  • 1 medium  granny smith apple, cut into small cubes
  • 1 Tbsp. butter
  • ⅓ C. light brown sugar
  • ¼ tsp. Spice Islands® Ground Saigon Cinnamon
  • Pinch  salt

 

Butterscotch Apple Pie Filling

  • 4 Tbsp. butter, melted
  • ⅓ C. white chocolate chips, melted
  • ⅓ C. heavy cream
  • 3 tsp. Spice Islands® Pure Vanilla Extract
  • 1 egg yolk
  • ½ cup + 3 Tbsp. all-purpose flour
  • 1 tsp. salt
  • 1 C. cinnamon apples (recipe above)
  • ¾ C. butterscotch chips, melted
  • ¼ C. white chocolate, melted (optional)
  • 1  granny smith apple, sliced thinly (optional)

Directions

Pretzel-Graham Crust

  1. Toss all ingredients together in a large bowl with a spoon until well combined.
  2. Transfer mixture into a greased 10-inch pie tin and press crust evenly along all sides, corners and bottom. Set aside.

 

Cinnamon Apples

  1. Combine all ingredients in a medium pot and on medium-low heat, slowly bring the contents to a boil, using a spoon to gently stir the mixture as it heats up and the apples begin to release liquid.
  2. Reduce the heat and simmer the apples gently for 3 to 5 minutes. be careful not to cook the apples so much that they turn into applesauce.
  3. Transfer cinnamon apples to a container and put in the fridge to cool down.

 

Butterscotch Apple Pie Filling

  1. Heat oven to 325°F.
  2. In a large bowl with a whisk combine melted butter and white chocolate chips, heavy cream, vanilla extract and egg yolk. Add in flour and salt, whisking well to combine.
  3. With a spatula, fold in apple pie filling.
  4. Pour filling into pie shell and bake at 325°F for 20-25 minutes until set in the center.
  5. Cool pie completely in the refrigerator for 3 hours or freezer for 2 hours until chilled through.
  6. Paint the top of the pie with melted butterscotch chips and a paintbrush. For additional optional decor, drizzle melted white chocolate around the exterior for visual effect or decorate with thin slices of green apple.
  7. Slice and serve cold!

Christina Tosi’s Butterscotch Apple Pie

CT Butterscotch Pie 2

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 1 - 9 inch pie

Ingredients

Pretzel-Graham Crust

  • 1 ½ C. pretzels, ground into a powder (about 1/2 C. ground)
  • ½ C. graham cracker crumbs
  • 1 ½ Tbsp. light brown sugar
  • 1 tsp. salt
  • 4 Tbsp. butter, melted

 

Cinnamon Apples

  • 1 medium  granny smith apple, cut into small cubes
  • 1 Tbsp. butter
  • ⅓ C. light brown sugar
  • ¼ tsp. Spice Islands® Ground Saigon Cinnamon
  • Pinch  salt

 

Butterscotch Apple Pie Filling

  • 4 Tbsp. butter, melted
  • ⅓ C. white chocolate chips, melted
  • ⅓ C. heavy cream
  • 3 tsp. Spice Islands® Pure Vanilla Extract
  • 1 egg yolk
  • ½ cup + 3 Tbsp. all-purpose flour
  • 1 tsp. salt
  • 1 C. cinnamon apples (recipe above)
  • ¾ C. butterscotch chips, melted
  • ¼ C. white chocolate, melted (optional)
  • 1  granny smith apple, sliced thinly (optional)

Directions

Pretzel-Graham Crust

  1. Toss all ingredients together in a large bowl with a spoon until well combined.
  2. Transfer mixture into a greased 10-inch pie tin and press crust evenly along all sides, corners and bottom. Set aside.

 

Cinnamon Apples

  1. Combine all ingredients in a medium pot and on medium-low heat, slowly bring the contents to a boil, using a spoon to gently stir the mixture as it heats up and the apples begin to release liquid.
  2. Reduce the heat and simmer the apples gently for 3 to 5 minutes. be careful not to cook the apples so much that they turn into applesauce.
  3. Transfer cinnamon apples to a container and put in the fridge to cool down.

 

Butterscotch Apple Pie Filling

  1. Heat oven to 325°F.
  2. In a large bowl with a whisk combine melted butter and white chocolate chips, heavy cream, vanilla extract and egg yolk. Add in flour and salt, whisking well to combine.
  3. With a spatula, fold in apple pie filling.
  4. Pour filling into pie shell and bake at 325°F for 20-25 minutes until set in the center.
  5. Cool pie completely in the refrigerator for 3 hours or freezer for 2 hours until chilled through.
  6. Paint the top of the pie with melted butterscotch chips and a paintbrush. For additional optional decor, drizzle melted white chocolate around the exterior for visual effect or decorate with thin slices of green apple.
  7. Slice and serve cold!

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