Apple and butterscotch pie
Apples with rich butterscotch sauce? We think that’s a match made in heaven – and it’s made even better because it comes in pie form.
Ingredients:
- ½ cup brown sugar
- ⅓ cup golden syrup
- 20g butter
- ⅓ cup plain flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 5 Granny Smith apples, peeled, sliced
- 2 teaspoon caster sugar
- 1 egg, beaten
- 3 sheets frozen shortcrust pastry, thawed
Method:
1. Preheat oven to 180°C. Grease a 20cm round pan and arrange shortcrust pastry sheets into pan. Press into base and sides before trimming edges. Prick pastry with fork and chill for at least half an hour
2. Meanwhile, combine brown sugar, syrup and butter in saucepan over low heat. Stir until smooth and simmer for two minutes.
3. In a large bowl, mix flour, cinnamon and nutmeg together. Add apple slices and toss to coat. Add coated apples to saucepan mixture. Stir and simmer for 20 minutes or until apples are just tender.
4. Line 20cm pan with baking paper, fill with rice (or some type of baking weight), and blind bake for 15 minutes. Remove rice and paper, and bake for further five minutes.
5. Spoon apple mixture into pastry shell. Cover with remaining pastry and cut two or three slits in the pastry. Brush pastry with beaten egg and sprinkle over caster sugar. Bake for 30 to 40 minutes or until golden and crisp. Serve with generous scoop of vanilla ice cream.
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