This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Butterscotch Apple Pie

Mix 1 1-2 cups brown sugar with 2-3 cup water in a heavy frying pan; add 3 cups sliced apples and 1 tablespoonful lemon juice, cover and cook until apples are tender about 10 minutes. Remove apples to plate, add 3-4 cup flour mixed with 1-3 cup white sugar to remaining syrup, cook about 3 minutes stirring until blended. Add the cooked apples and 1 teaspoonful vanilla, 3 tablespoonfuls butter and 1 teaspoonful cinnamon. Cool apple mixture and line a nine-inch pie plate with pastry then fill with apple mixture arranging pastry strips lattice fashion over top. Place in hot oven. Bake until brown, reducing heat after 10 minutes to moderate. Serve cold.