Butterscotch Cinnamon Pie

Butterscotch cinnamon pie with walnut and apples is a pie you won’t forget. 

The first pie I ever made was a butterscotch cinnamon pie. I made it for game night, and everyone loved it. It is a butterscotch pie and an apple pie combined together to create a great pie. To make this pie, I used a gluten-free pie crust mix. If you are not gluten-free, feel free to use any other premade pie crust of your choice. 

The beauty of this pie is in the filling. To make this butterscotch cinnamon pie, you will need the following: 

Gluten-free pie crust: You can use a pre-made gluten-free pie crust or a gluten-free pie crust mix. I used Bob’s Red Mill Gluten-free Pie Crust mix to make the pie. 

Butterscotch chocolate chips: The flavor of butterscotch in this pie comes from the butterscotch chocolate chips as this recipe does not contain any alcohol making it kid-friendly. I used Hershey’s gluten-free butterscotch chocolate chips. The chocolate chips are absolutely delicious, and I had to prevent myself from indulging in them. 

Golden Syrup: Golden syrup is used as a sweetener in this recipe. It also provides the butterscotch cinnamon pie with a subtle caramel flavor that is irresistible. You can substitute golden syrup with corn syrup; however, you might be sacrificing flavor by doing that. 

Brown Sugar: Brown sugar provides the pie with a molasses flavor that compliments fall and winter baking. 

Unsalted Butter: The butter does not need to be at room temperature. I recommend using unsalted butter as this is a sweet recipe, and having salt in the filling can ruin the pie. 

Eggs: The eggs will be used to thicken the filling and provide it with structure. 

Vanilla Extract: The vanilla extract is optional and can be omitted if you don’t have it in your pantry. 

Apple: I recommend the use of green apples in the filling. It is not too sweet and is sturdier than red apples. Once baked, the green apples don’t turn mushy. The apple needs to be diced into large cubes. 

Walnut: The inspiration behind adding walnuts to this recipe comes from the recipe book Butter Celebrates by Rosie Daykin. The addition of walnut with butterscotch is genius and delicious. The walnuts add a nice crunch to the pie. If you are like me and don’t like cream pies, this recipe is for you. 

Ground Cinnamon: The addition of cinnamon compliments both the apples and the butterscotch. 

Almond Flour: Almond flour will be used as a thickener for the filling. 

Prepare the Pastry

Using a gluten-free pie crust mix will make your life easier. All you need to do is the following: 

• Prepare the pastry dough as per package instructions. (DO NOT BAKE)
• Place a parchment paper on the rolling surface and dust it with gluten-free flour. Then, place the dough on top of the parchment paper and place another parchment paper layer on the dough. Using a rolling pin, roll the dough into ½ cm (⅛ inch) thick, making sure that it is slightly larger than the diameter of your pie dish. 

• Remove the top layer of parchment paper and transfer the pastry into the pie dish using the bottom parchment paper as support. I found that adding parchment paper to gluten-free pastry dough makes the process of moving the dough into the plate much more manageable. It also prevents it from cracking or getting torn. As you know...gluten-free pastry is tricky. 

• Slightly press the pastry dough into the pie dish. Using scissors cut any overhanging parchment paper before proceeding to shape the pie edges. Then, trim any excess pastry dough at the edges, leaving a 2.5 cm (1 inch) overhang. Then tuck the overhang under the edges of the pie. Using your index finger and thumb, slightly pinch the edges of the pie crust until you achieve a look you are happy with.  

Making the Butterscotch Cinnamon Pie Filling

Preheat the oven to 180°C (350°F)

To begin making the filling. Add the butterscotch chocolate chips, golden syrup, brown sugar, and unsalted butter to a saucepan on medium-low heat until the butterscotch chocolate chips and butter melt, stirring constantly. Try not to overheat the syrup so that the sugar does not crystallize. 

Allow the syrup to reach room temperature before adding the eggs and the vanilla extract. Then whisk until the syrup slightly thickens. 

In a separate bowl, add the walnut, apples, cinnamon, and almond flour. Using a spoon, mix the ingredients until most of the apples are covered with flour. 

Then, add the apples and walnut to the bottom of the pie. Then add the butterscotch filling and top the pie with some butterscotch chocolate chips. Bake the pie for 45-50 minutes or until the center of the pie is set. 

Before slicing into the pie, allow it to cool down to room temperature. Then cut and enjoy! 

Check these cinnamon recipes for more ideas!

• Gluten-free Cinnamon Rolls
• Gluten-free Cinnamon Bread
• Gluten-free Cinnamon Sugar Cupcakes

Print

5 from 21 votes

Butterscotch Cinnamon Pie - Gluten Free

Butterscotch cinnamon pie made with walnut, apples and butterscotch chocolate chips.

Prep Time20 mins

Active Time50 mins

Total Time1 hr 10 mins

Course: Dessert

Cuisine: American

Keyword: butterscotch cinnamon pie, butterscotch pie

Yield: 8 People

Calories: 364kcal

Ingredients

Metric - US Customary

• ▢ Pre-made Gluten-free Pie crust or Mix
• ▢ 112 grams of Butterscotch Chocolate Chips
• ▢ 150 ml of Golden Syrup
• ▢ 56 grams of Brown Sugar
• ▢ 55 grams of Unsalted Butter
• ▢ 2 Large Eggs
• ▢ 1 teaspoon of Vanilla Extract
• ▢ One Apple Diced 130 grams
• ▢ 164 grams of Walnuts chopped or whole.
• ▢ 1 teaspoon of Ground Cinnamon
• ▢ 31 grams of Almond Flour

Instructions

• Preheat the oven to 180°C (350°F)
• Prepare the gluten-free pie crust as per package instructions. Place parchment paper on the rolling surface and dust the parchment paper with gluten-free flour. Then, place the pastry on top of the parchment paper and add another layer of parchment paper to the top of the dough. Using a rolling pin, roll the pastry to ½ cm (⅛ inch) thick. Remove the parchment paper on top, and transfer the pastry to a pie dish using the parchment paper as support. Do not remove the parchment paper at the bottom of the dough as the dough can tear.
• Press the pastry into the pie dish, and trim any excess leaving a 2.5 cm overhang (1 inch). Tuck the overhang under the edges of the pastry. You can leave the pie as it is or shape the edges using your index finger and thumb. Lightly pinch the edges until the whole dough is complete. Transfer the pastry to the fridge and let it cool while you work on the filling.
• In a medium-sized saucepan on medium heat, add the butterscotch chips, golden syrup, brown sugar, and unsalted butter. Whisk the ingredients until the butterscotch chips and butter have melted. Then remove the saucepan from heat and allow it to reach room temperature.
• Once the mixture has cooled, add the eggs and vanilla extract and whisk until combined.
• In a separate bowl, add the diced apples, walnuts, ground cinnamon, and almond flour. Mix the ingredients until the flour covers most of the diced apples.
• Remove the pie crust from the fridge. Sprinkle the apples and walnuts evenly at the base of the pie. Then pour the butterscotch sugar syrup. Optional: Sprinkle some butterscotch chocolate chips on top.
• Bake the pie for 45-50 minutes until the center of the pie is set. Allow the pie to cool before slicing.

Notes

• Allow the pie to cool completely before slicing. 
• The butterscotch cinnamon pie can be stored in the fridge in an air-tight container for up to three days. 
• This recipe is inspired by, Butterscotch Walnut Pie Recipe from Butter Celebrates by Rosie Daykin

Nutrition

Serving: 1Slice | Calories: 364kcal | Carbohydrates: 38g | Protein: 5g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 122mg | Potassium: 119mg | Fiber: 2g | Sugar: 34g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg