Butterscotch Apple Pie from Cook’s Diary

Butterscotch Apple Pie
Butterscotch Apple Pie

A classic. Good old British favourite of Apple Pie, a lovely dessert that maybe some little helpers could make with you. There’s nothing quite as homely as the smell of apple pie baking in the oven. This one has an extra dimension with the delicious and moorish butterscotch.

What you need:

  • Light muscovado sugar
  • 75g (3oz)
  • Golden syrup 1 tbsp
  • Butter 75g (3oz)
  • Cornflour 1 tbsp
  • Lemon juice 1 tbsp
  • Cooking apples 900g (2lb),
  • peeled, cored and thickly sliced
  • Ready-rolled sweet dessert
  • pastry 320g pack
  • Milk to brush
  • Caster sugar 1 tbsp

What you do:

  1. Preheat the oven to 200°C/180°fan/Gas 6.
  2. Put the muscovado sugar, syrup and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Mix the cornflour with the lemon juice and add to the sauce. Heat, stirring, until thickened.
  3. Put the apples in a pie dish and pour over the butterscotch sauce.
  4. Place the pastry on a lightly floured surface and cut out a lid for the pie and a long strip of pastry about 1cm (1?2in) wide.
  5. Dampen the rim of the pie dish and put the strip of pastry around it. Dampen the pastry strip and cover with the pastry lid. Use any trimmings to make decorations. Make a slit in the top, brush with milk and sprinkle with caster sugar.
  6. Bake for 25-30 minutes until golden.

Recipe provided to MyFamilyClub by Cook’s Diary