APPLESCOTCH PIE RECIPE

Filling
4 TBS flour
1-1/2 cups homemade brown sugar, packed
6 to 8 apples
1 cup water
2 tsp homemade vinegar
1/8 tsp salt
2 TBS homemade unsalted butter
1 tsp homemade pure vanilla extract

Filling - Peel, core and slice apples. Mix 3/4 cup of sugar, the water and the vinegar together in a saucepan and bring to a boil. Simmer apples in this syrup until tender. Drain syrup back into the pan and let apples cool in a bowl. Mix remaining sugar, flour and salt together. Blend in with the reserved syrup and cook until it thickens. Add butter and vanilla. Cool.

Pastry - Sift salt and flour together. Cut in butter (or shortening). Add just enough water to hold pastry together. Roll out lower crust and line a 9 inch pie pan. Chill.

PREHEAT oven to 425 degrees.

Fill chilled pastry with cooled apple mixture. Pour in applescotch mixture which has been cooled. Use remaining pastry to make a criss-cross top. Bake for 30 minutes or until nicely browned.