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.
Notes
Recipe TipsI 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. Other baking varieties of apples include Granny Smith, Honeycrisp, Golden Delicious, Jonagold, Braeburn, and moreFor 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.StorageI 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.