Title: Butterscotch Apple Pie
Categories: Pie
Yield: 1 Servings

2	c	Quick-cooking rolled oats
1/2	ts	Ground cinnamon
1/2	c	Margarine, melted
1/4	c	Brown sugar
FILLING
4		Large cooking apples
1/4	c	Water
1/4	c	Light corn syrup
		Apple juice
1/4	c	Brown sugar
2	tb	Cornstarch
1/2	ts	Salt
1/2	ts	Ground cinnamon
2	tb	Margarine
TOPPING
1/2	c	Heavy cream
1/2	ts	Finely grated orange
1/4	c	Crushed peanut brittle
		Rind

Combine oats, cinnamon, margarine & brown sugar in medium mixing bowl. Mix well. Pat into 9-inch pie pan. Bake in preheated 350F oven for 15 min., or until golden brown. Cool.

Peel, core & slice apples. In large saucepan, combine apples, water & corn syrup. Cover & cook gently until apples are tender, but not mushy. Drain off liquid, measure it and add apple juice to make 2/3 cup.

In another saucepan, combine brown sugar, cornstarch, salt & cinnamon. Stir in the 2/3 cup apple liquid. Add margarine. Cook until thickened, stirring constantly. Fold in cooked apple slices.

Pour filling into baked and cooled pie curst. Cool before adding topping.

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