Butterscotch Apple Pie


































The apple pie is a classic British dish that always has been and always will be a firm family favourite.
Whether you like yours smothered in creamy custard or served with a scoop of vanilla ice cream it's a comforting treat which is always welcome on the dinner table.
This recipe is a delicious variation on the traditional apple pie with the addition of the butterscotch sauce. Delicious with either custard or ice cream!

Ingredients (Serves 6)

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

Method

- Preheat the oven to 200°C/180°fan/Gas 6.
- 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.
- Put the apples in a pie dish and pour over the butterscotch sauce.
- Place the pastry on a lightly floured surface and cut out a lid for the pie and a long strip of pastry about 1cm (½in) wide.
- 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. Bake for 25- 30 minutes until golden.

This recipe is taken from Dairy Diary Favourites; a collection of 100 gorgeous recipes from 35 years of the Dairy Diary. For more information click dairydiary.co.uk.

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