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    Butterscotch Apple Pie


    Source of Recipe


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    75 g light muscovado sugar
    1 tablespoon golden syrup
    75 g butter
    1 tablespoon cornflour
    1 tablespoon lemon juice
    900 g cooking apples; peeled, cored and sliced
    250 g shortcrust pastry
    1 tablespoon caster sugar

    Preheat oven to 200 C / 400 F / Gas 6. Place the muscovado sugar,
    syrup and butter in a saucepan, heat gently until butter has melted
    and sugar dissolved. Add the cornflour to lemon juice, mix and
    add to the sauce. Heat until thickened. Place apple in a pie dish
    and pour over the butterscotch sauce. Roll out the pastry and
    dampen rim of the dish, put a strip of pastry round it. Dampen
    pastry rim and cover with a pastry lid. Make a slit in the top,
    brush with water and sprinkle with sugar. Bake for 20-25 minutes

 

 

 

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