Apple Butterscotch Pie

Butterscotch is a brittle sweet (candy) made from sugar and butter which has long been popular.

This pie is not brittle, but it's just as tasty and has meringue on top!

Ingredients:

A 22cm (9") pastry lined flan case
Eating apples to fill the flan case completely
3 ounces (100g or scant ½ cup) demerara (light brown) sugar
4 ounces (125g or two-thirds cup) granulated sugar
2 tablespoons plum jam
2 level tablespoons flour
2 tablespoons cream
3 eggs (one complete and two egg whites)
Small pinch of salt

Method:

You can use a ready-prepared pastry flan case or make your own
Thinly slice the apples and fill the case completely.
Beat together one egg and one tablespoon of cream.
Mix this with the brown sugar, flour and a pinch of salt.
Spread this mixture over the apples
Bake in a preheated oven at 220°C/425°F/Gas mark 7 for ten minutes.
Then reduce the heat to 180°C/350°F/Gas mark 4 for a further 20 minutes or so, until the apples are soft.

Make a meringue topping by placing two egg whites in a dry bowl
Beat with an electric whisk until firm peaks form.
Add the white sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved.
Spread the plum jam over the apple and then spoon the meringue over the filling.
Swirl into peaks with a fork or flat-bladed knife.
Bake for a further 20 minutes or so until the meringue is lightly golden.

Serve:

Cold.