Butterscotch Apple Pie

An authentic Scottish recipe from www.clans.org.uk

Ingredients

Nine inch flan case
Flan Pastry
Eating apples to fill the flan case.
3 ounces (100g or almost half cup) light brown sugar (demerara).
4 ounces (125g or two-thirds cup) white sugar.
3 eggs.
2 tablespoons fruit jam (cherry or plum is normal).
2 tablespoons flour.
2 tablespoons cream.
Pinch of salt.

Method

• Use a ready-prepared pastry to line the flan case or make your own.
• Slice the apples thinly and fill the case with layers.
• Beat one egg and one tablespoon of cream together, and mix in the brown sugar, flour and salt.
• Spread the above mixture over the apples in the flan case.
• Bake the flan in a preheated oven at 220C/425F/Gas mark 7 for ten minutes.
• Reduce the heat to 180C/350F/Gas mark 4 for a further 20 minutes till the apples are soft.

• When the apples are near ready, make a meringue topping.
• Place two egg whites in a bowl and beat with a whisk until firm peaks form.
• Add the white sugar gradually while beating constantly until the mixture is thick and shiny and the sugar has dissolved.
• Spread the fruit jam over the apple and then spoon the meringue over the flan surface, making peaks.
• Bake with the meringue topping for 20 minutes until the meringue peaks turn golden.
• Allow to cool before serving.

Recipe listing . .