Traditional Scottish Recipes - Apple Butterscotch Pie

Ingredients

• 9 inches flan pastry dough
• 4-6 cups apples, to fill the flan case completely
• 100 g demerara sugar (light brown)
• 125 g granulated sugar
• 2 tablespoons plum jam
• 2 tablespoons flour
• 2 tablespoons cream
• 1 egg
• 2 egg whites
• 1 pinch salt

Directions

1. 1

   You can use a ready-prepared pastry flan case or make your own. I recommend Recipe #148258.(I would like to mention that on rampantscotland.com, most pie crust recipes are made with half lard, half butter. Seems to be another scottish touch, which I like).

2. 2

   Peel and thinly slice the apples to fill the case completely.

3. 3

   Beat together one egg and two tablespoon of cream. Mix this with the brown sugar, flour and pinch of salt.

4. 4

   Spread this mixture over the apples and bake in a preheated oven at 220C/425F/Gas mark 7 for ten minutes. Then reduce the heat to 180C/350F/Gas mark 4 for a further 20 minutes or so, until the apples are soft.

5. 5

   Make a meringue topping by placing two egg whites in a dry bowl and beat with an electric whisk/mixer until firm peaks form. Add the white sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved.

6. 6

   Spread the plum jam over the apples and then spoon the meringue over the filling. Swirl into peaks with a fork or flat-bladed knife.

7. 7

   Bake for a further 20 minutes or so until the meringue is lightly golden.(watch kind of closely, I've burned meringues by following these directions excactly because ovens vary) Serve cold.