Recipe - Amazing Apple-Butterscotch Pie

Basic Piecrust for a
DoubleCrust Pie
1 cup Packed light brown sugar
One fourth cup Halfandhalf
5 tablespoon Unsalted butter
1 teaspoon Vanilla extract
7 md Granny Smith apples; peeled,
cored, and
; cut into 1/4inch
; wedges
1 tablespoon Fresh lemon juice
3 tablespoon Cornstarch
Grated zest of One half lemon
Grated zest of One fourth orange;
optional
One half teaspoon Ground cinnamon
1 3/8 teaspoon Ground allspice
One fourth teaspoon Ground nutmeg
1 teaspoon Allpurpose flour

BASIC PIECRUST
1 One half cup Allpurpose flour
One half teaspoon Salt
One half cup Butterflavored vegetable
shortening; chilled
1/3 cup Iced water

1.Preheat the oven to 375 degrees F.

2. In a small saucepan, stir Three fourths cup of the brown sugar and the
halfandhalf over medium heat until the sugar dissolves. Remove from
the heat and add the butter and the vanilla. Stir until the butter
melts. Set the butterscotch mixture aside to cool completely.

3. In a medium bowl, toss the apples with the lemon juice. Add the
remaining One fourth cup brown sugar, the cornstarch, lemon zest, and the
orange zest (if using), cinnamon, allspice and nutmeg.

4. On a lightly floured work surface, roll out the larger disk of
dough into a 13inch round about 1/8 inch thick. Fold the dough in
half. Transfer to a 9inch pie pan, and gently unfold the dough to
fit into the pan. Sprinkle the bottom of the dough with the flour.
Fill the pie pan with the apple mixture. Pour the cooled butterscotch
mixture over the apples.

5. On a lightly floured work surface, roll out the remaining pie
dough into a 10 to 11inch round about 1/8 inch thick. Fold the
dough in half, and gently unfold over the apples to cover the
filling. Using scissors or a sharp knife, trim the edges of the 2
piecrusts to a 1inch overhang.

6. 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. Flute the
crust around the edges of the pan. Cut a few slits in the top crust
so the steam can escape.

7. Bake until golden brown and the juices are bubbling (look into the
slits to check), about 45 minutes. Cool completely on a wire cake
rack.

Makes 8