Pastry for 9-inch double
crust pie (see recipe)
1 cup packed light brown sugar, divided
1/4 cup half-and-half
5 tablespoons unsalted butter
1 teaspoon vanilla extract
7 medium tart green apples, peeled, cored, and cut into 1/4-inch
wedges
1 tablespoon fresh lemon juice
3 tablespoons cornstarch
Grated zest of 1/2 lemon
Grated zest of 1/4 orange (optional)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon all-purpose flour
Preheat the oven to 375*F (190*C). Prepare
pastry; set aside in refrigerator until ready to use.
In a small saucepan, stir 3/4 cup of the
brown sugar with the half-and-half over medium heat until the
sugar dissolves. Remove from heat and add the butter and vanilla,
stirring until butter melts. Set mixture aside to cool completely.
In a medium bowl, toss the prepared apples
with the lemon juice. Add the remaining 1/4 cup brown sugar,
cornstarch, lemon zest, orange zest (if using), cinnamon, allspice
and nutmeg. Toss to combine well.
Sprinkle 1 teaspoon flour onto the bottom
of the unbaked pie shell. Turn apple mixture onto the sprinkled
flour. Pour the cooled butterscotch mixture evenly over the apples.
Cover with top crust;
trim overhang to 1-inch from edge, seal and flute. Make several
slits in top crust to allow steam to escape.
Bake for about 45 minutes or until golden
brown and the juices are bubbling (look into the slits to check).
Cool completely on a wire rack before serving.
