Christina Tosi’s Butterscotch Apple Pie Recipe

Pretzel-Graham Crust

1. Toss all ingredients together in a large bowl with a spoon until well combined.
2. Transfer mixture into a greased 10-inch pie tin and press crust evenly along all sides, corners and bottom. Set aside.

Cinnamon Apples

1. Combine all ingredients in a medium pot and on medium-low heat, slowly bring the contents to a boil, using a spoon to gently stir the mixture as it heats up and the apples begin to release liquid.
2. Reduce the heat and simmer the apples gently for 3 to 5 minutes. be careful not to cook the apples so much that they turn into applesauce.
3. Transfer cinnamon apples to a container and put in the fridge to cool down.

Butterscotch Apple Pie Filling

1. Heat oven to 325°F.
2. In a large bowl with a whisk combine melted butter and white chocolate chips, heavy cream, vanilla extract and egg yolk. Add in flour and salt, whisking well to combine.
3. With a spatula, fold in apple pie filling.
4. Pour filling into pie shell and bake at 325°F for 20-25 minutes until set in the center.
5. Cool pie completely in the refrigerator for 3 hours or freezer for 2 hours until chilled through.
6. Paint the top of the pie with melted butterscotch chips and a paintbrush. For additional optional decor, drizzle melted white chocolate around the exterior for visual effect or decorate with thin slices of green apple.
7. Slice and serve cold!