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Apple and butterscotch pie
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Decadent butterscotch apple pie with a flaky crust.
Ingredients:
  • 3 sheets frozen shortcrust pastry, thawed
  • 90.00 gm brown sugar
  • 110.55 gm golden syrup
  • 20g butter
  • 82.50 ml plain flour
  • 2.50 gm cinnamon
  • 1/2 tsp nutmeg
  • 10 medium granny smith apples, peeled, sliced
  • 10.00 gm caster sugar
  • 1 egg, lightly beaten
Instructions:
  • Prepare the 20cm springform pan by greasing it. Cut 1 pastry sheet into 4 strips lengthwise. Place a strip along each edge of another pastry sheet, lightly pressing to make a large square. Gently fit the pastry into the pan, pressing it into the base and trimming the edges. Use a fork to prick the pastry and chill for 30 minutes.
  • In a large saucepan, combine brown sugar, syrup, and butter. Stir over low heat until melted and smooth. Simmer for 2 minutes. In a large bowl, mix flour and spices together. Add apple slices and toss to coat. Transfer the coated apples to the syrup mixture and stir well to coat. Simmer for 20 minutes, stirring occasionally until the apples are just tender.
  • Preheat your oven to 180°C (160°C fan). Line the pie shell with non-stick baking paper and fill it with rice. Blind bake for 15 minutes, then remove the rice and paper and bake for an additional 5 minutes.
  • Fill pastry shell with apples. Cut about 30 rounds from leftover pastry using a 4cm round cutter. Arrange rounds around the pie, overlapping slightly. Brush pastry with beaten egg, sprinkle caster sugar. Bake for 30-40 mins until golden. Serve pie with ice cream.

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