Butterscotch Apple Pie RecipeOrigin: Scottish Period: Traditional |
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Butterscotch is a traditional Scottish toffe made from sugar and butter. In its original form it's hard and brittle. Here, though the ingredients are combined to give a sauce with a similar flavouring to this Scottish apple meringue. Ingredients:
enough shortcrust pastry for a 22cm flan tin 
Butterscotch Apple Pie Preparation:Method:Roll out the pastry and use to line the flan tin. Cover with greaseproof paper and baking beans then bake blind in an oven pre-heated to 200°C for 10 minutes. Take out of the oven, remove the beans and greaseproof paper and set aside. Core and peel the apples then slice thinly until you have enough to completely fill the pie shell. Meanwhile, beat together the whole egg and the cream. Mix-in the brown sugar, flour and salt then arrange the apples in the pie, pour the egg mixture on top and bake in the oven for 10 minutes. Reduce the heat to 170°C and bake for a further 20 minutes. Meanwhile ad the egg whites to a clean, dry bowl and whip until they form soft peaks. Gradually fold in the granulated sugar and continue beating until the mixture is glossy and all the sugar has dissolved. Take the pie out of the oven, spread the plum jam over the top then spoon the meringue over the filling. Swirl into peaks with a knife and return to the oven, baking for a further 20 minutes, or until the meringue is set and slightly golden. Allow to cool to room temperature and serve cold. |
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