1 ½ tsp. lemon juice

 4 c. peeled, cored, and sliced tart cooking apples

½ c. granulated sugar

¼ c. all-purpose flour

1 tsp. cinnamon

1/8 tsp. salt

1 (9-inch) unbaked pie shell

Preheat oven to 375 degrees.  In a large bowl, combine lemon juice and apples; toss until well coated.  Stir in sugar, flour, cinnamon, and salt; mix well.  Turn into an unbaked pie shell.  Cover edges of pie crust with foil to prevent overbrowning, if desired.  Bake for 20 minutes.  Meanwhile, prepare butterscotch topping:

Butterscotch Topping:

6 oz. butterscotch baking morsels

¼ c. butter

¾ c. all-purpose flour

1/8 tsp. salt

From Sweet Treasures by Kitchen Kimberley

For topping, in a bowl over hot, not boiling water, melt the butterscotch morsels and butter; stir until smooth.  Remove from heat; stir in flour and salt.  Blend until mixture forms large crumbs.  Crumble mixture over top of hot apples, and continue baking for an additional 20 to 25 minutes.  Enjoy!

Kitchen Kimberley’s Tip:

For the topping, I simply combine the ingredients in a small saucepan over low to medium heat.  A double-boiler is not necessary for this recipe.