This easy butterscotch apple pie only needs 3 ingredients (not including the eggwash). Prepped in just minutes, you can be enjoying a warm pie fresh from the oven soon. Just don't forget the scoops of vanilla ice cream!
Apple pies are a traditional recipe often served in the summertime or during holidays and it's one of the most "American" pies you can find. Almost everybody has tried some version of apple pie in their lives (or so it seems) but making one can sometimes be tricky.
Thankfully this pie 3 ingredient apple pie is practically foolproof and perfect for those of us not wanting to stand in the kitchen all day but are still desiring a tasty treat. Making this apple butterscotch pie using pudding mix is my favorite way to flavor and thicken the filling with very little effort.
Not only that, but you'll only need a bowl to toss everything together. No measuring cups, extra bowls, whisks, etc. Lazy desserts like this are always a welcomed treat, am I right?
- Baking apples
- 2 Pie crusts
- Box of butterscotch flavored pudding mix (the cook and serve variety)
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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- Fruit/Veggie peeler
- Sharp knife
- Mixing bowl
- 9 inch pie plate
Check out how to make butterscotch apple pie with these simple step-by-step instructions:
Preheat your oven to 350 degrees F.
Peel and slice apples and place them into a large mixing bowl.
Add in the pudding dry mix and toss to coat and combine.
Roll out one of the pie crusts and then press it into the bottom of a pie plate being careful to remove the air bubbles and fit it into the shape well.
Fill the pie crust with your apple slices and the liquid from the bottom of the bowl.
Arrange the top crust as desired and brush the top with egg wash.
Bake in the oven for 35 minutes or until the top is a nice golden brown and the apples are tender.
Allow the pie to rest and set for about 2 hours to help the liquid thicken.
🍴 Recipe Tips
So this butterscotch apple pie recipe is so simple and easy to toss together that there really aren't that many tips to consider but I'll try my best to give you some great advice to make it even simpler.
Firstly, I LOVE granny smith apples in my apple pies because I like a nice tart apple pie. That said, using a sweeter baking apple variety or a blend of apples can give you a much nicer depth of flavor and would help to sweeten the pie as the pudding mix isn't overly sweet.
For a stronger butterscotch flavor in this butterscotch and apple pie, I recommend adding in a cup or so of butterscotch chips before topping with the crust and baking.
Next, make sure that your pie crust is thawed before unrolling to prevent it from breaking. You could use homemade pie crust if desired, or you can use the storebought crust as I did.
To make the lattice top and braid I simply took one crust, rolled it slightly thinner with a rolling pin, and cut it into strips of various sizes before braiding two strands together. Then I laid my strips on the table and arranged them how I wanted them to go on the pie before moving the strips one by one to the pie to recreate my design.
Brushing the top of the pie with a nice egg wash will help to give a golden color and adding a sprinkling of sugar over the top will add sweetness and texture to the finished product, but both are technically optional.
A baking variety of apples include Granny Smith, Honeycrisp, Golden Delicious, Jonagold, Braeburn, and more. These apples hold up well to the baking without becoming grainy and all have their own level of sweet and tart flavors that can make your pie unique.
I recommend keeping this pie covered in plastic wrap and stored in the fridge for up to 5 days. It's best when enjoyed within a day or two because that's when it's freshest.
Pudding mix already comes with a thickener and a sweetener so we do not need to add either into this apple pie recipe. As the pie cools, the liquids will thicken because the pudding mix will be setting.
More great pie recipes to try
- No Bake Cool Whip Cheesecake
- Ground Beef Pot Pie
- Rustic Strawberry Galette
- No Bake Smores Ice Cream Pie
- Applesauce Custard Pie
- No Bake Lemon Icebox Pie
- No Bake Kool Aid Pie
Easy Butterscotch Apple Pie
- Fruit/Veggie peeler
- Sharp Knife
- 9 inch pie plate
- 3-4 cups Apples, peeled and sliced ($4.45)
- 1 3.5 oz box Butterscotch cook and serve pudding mix ($0.99)
- 1 box Prepared pie crusts (2 crusts) ($2.98)
- Eggwash (1 egg yolk+1 tablespoon water) ($0.08)
- Preheat oven to 350 degrees F.
- Peel and slice your apples, placing them into a large mixing bowl.
- Add your dry butterscotch pudding mix to the bowl.
- Toss the pudding mix with the apples until well mixed together. Set aside.
- Roll out one pie crust and lay it in your pie plate, pressing it into the pan and removing the air bubbles.
- Pour your sliced apples into the pie crust or arrange as desired. Add in the liquid from the bottom of the bowl too.
- Top with the remaining pie crust and crimp together the edges. Cut vents in the top for air or cut the top crust into strips and arrange for a lattice design.
- Brush the top of the crust with eggwash.
- Bake in the oven for 35 minutes or until the top is golden and the apples are tender. Allow to rest and set for 2 hours before slicing and serving.
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