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--- applescotch_pie [2020/07/27 16:47] – external edit 127.0.0.1
+++ applescotch_pie [2023/10/23 15:49] (current) – [Directions] karin
@@ Line 18: / Line 18: @@
 ===== Directions =====
-Mix apples, brown sugar, water and lemon juice in 2 qt saucepan. Heat to boiling; reduce heat. Cover and simmer just until apples are tender, 7-8 minutes. Mix flour, sugar and 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.
+  - Mix apples, brown sugar, water and lemon juice in 2 qt saucepan. Heat to boiling; reduce heat. Cover and simmer just until apples are tender, 7-8 minutes.
+  - Mix flour, sugar and salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens. Stir in vanilla and butter until melted; cool.
+  - Heat oven to 425 degrees. Prepare pastry. Turn apple mixture into pastry shell. Top with [[:crumb_topping|crumb topping]].
+  - Cover edge with 2 inch strip of aluminum foil to prevent excessive browning. Bake 40-45 minutes. Remove foil for last 15 minutes of cooking.
-Heat oven to 425 degrees. Prepare pastry. Turn apple mixture into pastry shell. Top with [[:crumb_topping|crumb topping]].
+===== Notes =====
-Cover edge with 2 inch strip of aluminum foil to prevent excessive browning. Bake 40-45 minutes. Remove foil for last 15 minutes of cooking.
+  * For a sugar-free filling, substitute 1 c. brown sugar substitute (I use the Swerve brown sugar) for the brown sugar, and 2 T. granular sugar substitute (I use Splenda) for the granulated sugar. In other words, sugar substitutions are 1-to-1 for this recipe. I also substitute white whole wheat flour for the white flour used in the original recipe.
 {{tag>type:dessert type:pie ingredient:apple ingredient:butterscotch}}