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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Butterscotch Apple Pie

Truly my favorite, and tastiest, apple pie I have had the pleasure of eating. My grandfather(the first Yankee Chef), my father(the second) and I have used this same recipe since my grandfathers days at the Bangor House in Bangor. Almost one hundred years old and there is still no better tasting apple pie!


For 8 Serving(s)


  • Crumb Topping:
  • 3/4 cup flour
  • 3/4 cup brown sugar
  • 1 tablespoon cinnamon
  • 4 tablespoons butter or margarine, melted
  • Unbaked single pie crust(or homemade)
  • Pie:
  • 4 1/2-5 cups thinly sliced apples(about 3 pounds)*
  • 2 tablespoons cornstarch
  • 2 teaspoons cinnamon
  • 1/2 teaspoon each nutmeg and allspice
  • 1 teaspoon vanilla
  • Butterscotch Sauce:
  • 1/2 stick(1/4 cup)butter or margarine
  • 1 cup brown sugar(see NOTE)
  • 1 (5-oz.)can evaporated milk
  • 1 teaspoon lemon juice

Butterscotch Apple Pie Directions

    Preheat oven to 325-degrees F. Prepare Crumb Topping by mixing all ingredients in a bowl and thoroughly blend with a fork or your fingertips until completely moistened; set aside.
    Line a 9-inch pie pan with pie crust. Trim edge and flute if desired.
    In a large bowl, toss sliced apples with all pie ingredients until apples are evenly coated; set aside.
    Make Butterscotch Sauce by placing all ingredients in a medium saucepan over medium high heat. Allow to come to a boil, stir once and continue boiling for 3 minutes. Remove from heat and immediately pour over prepared apple mixture. Fold everything together with a large spoon or rubber spatula. Pour into pie crust, even out the top. Evenly sprinkle Crumb Topping on top and Place pie on a cookie pan lined with foil, parchment or wax paper. Bake 45-55 minutes on a rack that is set toward the top of your oven. A thick, butterscotch syrup may bubble up and over the pan. Remove from oven to cool slightly before enjoying.
    * Use Macintosh apples for this recipe, or other tender apple variety such as Cortland, Fuji or Gala apples. 
    NOTE: If you don't have brown sugar, simply mix 1 cup granulated sugar and 3 tablespoons molasses with a fork until evenly blended.(I don't remember the last time I purchased brown sugar because I can add a little more molasses in it if I want a more pronounced molasses flavor, which butterscotch should have classically)