---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Butterscotch Apple Pie
  Categories: Fruits, Pies, Jelly/jam
       Yield: 8 Servings
  
            Dwigans fwds07a
       2 c  Quick cooking oats
     1/2 ts Cinnamon
     1/2 c  Butter
     1/4 c  Brown sugar
            Filling
       4 lg Cooking apples
     1/4 c  Water
     1/4 c  Light corn syrup
            Apple juice
     1/4 c  Brown sugar
     1/2 ts Salt
     1/2 ts Cinnamon
       2 tb Butter or margarine
            Topping
     1/2 c  Heavy cream
     1/4 c  Crushed peanut brittle
     1/2 ts Orange rind; finely grated
  
   Crust: Combine mixture and and pat into a 9 inch pie pan. Bake 350 for 15
   minutes or until golden brown. cool Filling: peel, core and slice apples.
   In large saucepan, combine apples, water and corn syrup. Cover and cook
   gently until apples are tender, but not mush. Drain off liquid, measure it
   and add apple juice to make 2/3 c liquid. In another saucepan combine the
   brown sugar, cornstarch, salt and cinnamon. Stir in the 2/3 cup apple
   liquid. Add butter. Cook until thickened, stirring constantly. Fold in
   apple slices. Pour filling into baked and cooled pie shell. Cool before
   adding topping.
   
   Topping: whip cream until stiff. Fold in crushed peanut brittle and grated
   orange rind.  Spread over cooled apple filling. Refrigerate until serving
   time.
  
 -----

Plain Text Version of This Recipe for Printing or Saving