It’s over an hour but so worth watching. Butterscotch Apple Pie is a three-layer pie. The pie is then finished off with swoops of perfectly whipped cream. This Butterscotch Apple Pie comes from Erin Jeanne Mcdowell's amazing new book, "The Book On Pie". Tonight I made the Erin McDowell’s all butter pie crust. A flaky pie crust is filled with a spiced, cooked, apple filling and baked, then topped with a layer of creamy butterscotch pudding. Look no further than The Book on Pie for the only book on pie you'll ever want or need. The Book: Her book, The Book on Pie, is beyond amazing.I have carried it around with me ever since it arrived, hoping to have a few spare minutes to sit down and read more of it. “Erin Jeanne McDowell [is] the baking version of a fairy godmother. Here's a couple pics of my latest crust for reference: . But when I learned to bake pies with my grandma, it was 50/50 shortening and butter. The Video: This blog post has my thoughts on her video and a link to the video. A New York Times bestseller! https://cooking.nytimes.com/recipes/1019713-perfect-pie-crust I’m using Erin Jeanne McDowell’s recipe and have watched her crust video a few times. Most pie crust recipes produce enough dough for a classic pie (with some scrap dough leftover) or a deep-dish pie (without much scraps left behind). Erin Jeanne McDowell: Well, I settled in the end on all butter because I like the flavor of butter best. My dough looks/feels pretty good until it hits the oven... and then all three crusts have become boiling butter lakes. But when I learned to bake pies with my grandma, it was 50/50 shortening and butter. Erin Jeanne McDowell, New York Times contributing baker, top food stylist and my foodie friend, has written the book on pie. To par-bake the dough: Dock the crimped single crust pie dough with a fork and chill well (at least 30 minutes). On a double crust pie, gently press the top and bottom crust together to flatten the dough slightly, then trim the excess and tuck under as directed for a single crust pie. Only, instead of transforming mice and pumpkins into a horse and carriage, [she can] revamp humble banana bread into a triple-decker caramel-coated layer cake. There’s nothing wrong with baking in a deep dish if the recipe calls for a standard depth, but remember due to the deeper plate the filling might look a tad puny inside the crust. Erin’s latest release is a comprehensive handbook that distills all you’ll ever need to know about making perfect pies. Erin Jeanne McDowell: Well, I settled in the end on all butter because I like the flavor of butter best. https://www.bhg.com/recipes/how-to/bake/all-butter-pie-crust Mcdowell, New York times contributing baker, top food stylist and my foodie friend, has the... On all butter pie crust and then all three crusts have become butter! 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