Butterscotch Double-Crust Pie

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF).

   Tip: Use a thermometer to ensure accurate temperature.

2. 2

   To make the pastry crust, combine flour, butter, and salt in a bowl. Gradually add ice-cold water and mix until the dough comes together. Divide the dough into two equal parts and shape each into a disk. Wrap in plastic wrap and refrigerate for 10 minutes.

3. 3

   Roll out one of the chilled pastry dough disks to a thickness of about 3mm. Transfer the dough to a 23cm pie dish and trim the edges to fit. Crimp the edges to form a decorative border.

4. 4

   In a large saucepan, combine granulated sugar, light brown sugar, butter extract, salt, cinnamon, and nutmeg. Cook over medium heat, stirring constantly, until the sugar has dissolved. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

   Tip: Use a candy thermometer to achieve the perfect temperature.

5. 5

   Remove the saucepan from the heat and stir in the heavy cream. Bring the mixture to a simmer and cook until it thickens slightly, about 2 minutes. Stir in the butterscotch chips until melted and smooth.

6. 6

   Pour the butterscotch filling into the pie crust and smooth the top. Roll out the second pastry dough disk to a thickness of about 3mm. Use a pastry cutter or a knife to cut the dough into strips for a lattice-top crust.

7. 7

   Place the lattice strips on top of the butterscotch filling, weaving them into a lattice pattern. Trim the excess dough from the edges and press the edges of the lattice to seal.

8. 8

   Brush the lattice top with a beaten egg and sprinkle with granulated sugar. Bake the pie for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

9. 9

   Remove the pie from the oven and let it cool on a wire rack for 10 minutes. Serve warm, garnished with whipped cream or vanilla ice cream if desired.