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Butterscotch Apple Pie
Butterscotch Apple Pie is a traditional Scottish recipe for a classic pie of apples, baked in an egg yolk and cream custard on a sweet shortcrust base that's topped with beaten egg white and sugar mix before being baked in the oven again to finish. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Butterscotch Apple Pie.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
8
Rating: 
Tags : Baking RecipesScottish Recipes
Butterscotch is a traditional Scottish toffee 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
5 or 6 eating apples (enough to completely fill the pie)
100g demerara sugar
125g granulated sugar
2 tbsp plum jam
2 tbsp plain flour
2 tbsp single cream
1 egg
2 egg whites
pinch of salt
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 (400°F/Gas Mark 6) 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 (325°F/Gas Mark 3) and bake for a further 20 minutes.
Meanwhile add 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.
