-
1
1.Preheat the oven to 375 degrees F.
-
2
2.
-
3
In a small saucepan, stir 3/4 c. of the brown sugar and the half-and-half over medium heat till the sugar dissolves.
-
4
Remove from the heat and add in the butter and the vanilla.
-
5
Stir till the butter melts.
-
6
Set the butterscotch mix aside to cold completely.
-
7
3.
-
8
In a medium bowl, toss the apples with the lemon juice.
-
9
Add in the remaining 1/4 c. brown sugar, the cornstarch, lemon zest, and the orange zest (if using), cinnamon, allspice and nutmeg.
-
10
4.
-
11
On a lightly floured work surface, roll out the larger disk of dough into a 13-inch round about 1/8 inch thick.
-
12
Fold the dough in half.
-
13
Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan.
-
14
Sprinkle the bottom of the dough with the flour.
-
15
Fill the pie pan with the apple mix.
-
16
Pour the cooled butterscotch mix over the apples.
-
17
5.
-
18
On a lightly floured work surface, roll out the remaining pie dough into a 10- to 11-inch round about 1/8 inch thick.
-
19
Fold the dough in half, and gently unfold over the apples to cover the filling.
-
20
Using scissors or possibly a sharp knife, trim the edges of the 2 piecrusts to a 1-inch overhang.
-
21
6.
-
22
Pinching the 2 crusts together, fold the dough under itself so the edge of the fold is flush with the edge of the pie pan.
-
23
Flute the crust around the edges of the pan.
-
24
Cut a few slits in the top crust so the steam can escape.
-
25
7.
-
26
Bake till golden and the juices are bubbling (look into the slits to check), about 45 min.
-
27
Cold completely on a wire cake rack.
-
28
Basic Piecrust:1.Sift the flour and salt into a medium bowl.
-
29
Add in the shortening.
-
30
Using a fork or possibly a pastry blender, cut the shortening into the flour till the mix resembles coarse crumbs with a few pea-sized bits.
-
31
2.Stirring with the fork, gradually add in sufficient of the water till the mix clumps together (you may need more or possibly less water).
-
32
Gather up the dough and press into a thick disk.
-
33
If you like, wrap the dough in wax paper and chill for up to 1 hour.
-
34
Makes one 9-inch piecrust
