DUTCH APPLE BUTTERSCOTCH CRUMB PIE

1 (9-inch) unbaked pastry shell
1 1/2 pounds all-purpose apples, cored, pared and thinly sliced (about 4 cups)
1 cup unsifted flour, divided use
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 (10 oz) package Hershey's Butterscotch Chips, divided use
1/2 cup heavy (whipping) cream, unwhipped
2 tablespoons margarine or butter

Preheat oven to 375 degrees F.

In large bowl, toss apples with 1/4 cup flour, sugar and cinnamon; spread in pastry shell.

In 2-cup glass measure with handle, combine 2/3 cup butterscotch chips and cream. Cook on 100% power (high) 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred rapidly. Pour evenly over apples; set aside.

In medium microwave-safe bowl, combine remaining 1 cup chips and margarine. Cook on 100% power (high) 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred rapidly. Add remaining 3/4 cup flour; stir until mixture is crumbly. Sprinkle evenly over pie.

Bake 50 to 55 minutes or until apples are tender and top is browned. (To prevent excessive browning, cover pie with aluminum foil during last 20 minutes of baking.)

Serve warm or cooled. Store covered at room temperature.

Makes 1 (9-inch) pie
Source: Dessert Collection from Eagle Brand and Hershey's by Best Recipes Magazine