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Butterscotch Apple Pie

Name: Butterscotch Apple Pie
Prep time: 20 min
Cook time: 1 h
Yield: 6-Aug
Ingredients: 4 sheets defrosted shortcrust pastry or 250g homemade shortcrust pastry; ½ cup Chelsea Soft Brown Sugar; ¼ cup Chelsea Golden Syrup; 50g butter; 2kg (about 10) Granny Smith apples - peeled, cored and sliced; 2 tablespoons cornflour; 2 tablespoons water; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 egg, lightly beaten; 2 tablespoons Chelsea Raw Caster Sugar

Preparation

20 mins

Bake

1 hours

Difficulty

Moderate

Servings

6-Aug

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Ingredients
Method

Ingredients

4 sheets defrosted shortcrust pastry or 250g homemade shortcrust pastry
½ cup Chelsea Soft Brown Sugar
¼ cup Chelsea Golden Syrup
50g butter
2kg (about 10) Granny Smith apples - peeled, cored and sliced
2 tablespoons cornflour
2 tablespoons water
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 egg, lightly beaten
2 tablespoons Chelsea Raw Caster Sugar

Additional tips

Tasting notes: The Chelsea Raw Caster Sugar and Chelsea Golden Syrup , add a smooth butterscotch flavour to this tasty pie. Raw Caster Sugar baked onto the shortcrust pie top adds crunch and a naturally golden gleam.

Chelsea Products in Recipe

Raw Caster Sugar

Delicately flavoured with a...

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Soft Brown Sugar

This popular sugar is used...

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Method

Preheat oven to 180°C. Line the base of a 25cm, 4cm deep pie dish or a deep quiche pan with a loose bottom with baking paper.

Cut one of the sheets of pastry slightly wider than the pie dish base and use it to line the bottom, make sure it sits about 1cm up the sides.

Cut 3 x 6 cm wide strips from the second sheet of pastry (wide enough to overhang both the pastry base and the pie rim by about 1cm) and lay them around the sides of the pie dish, slightly overlapping the pastry base and each other. You may need to pleat them slightly to allow for the narrower pie base.

Use your clean fingers to firmly seal together any of the pastry overlaps on the base and sides so the butterscotch sauce won't ooze out as the pie bakes, then chill the pastry case in the fridge for about 20 minutes before filling and baking.

While the pastry chills, make the butterscotch apple filling.

In a large shallow saucepan, over a very low heat, stir the Chelsea Soft Brown Sugar, golden syrup, and butter until melted and smooth.

In a large bowl, add the peeled and sliced apple and the sieved cornflour and spices, toss until the apple is lightly coated in cornflour.

Transfer the coated apple and water to the pan with the butterscotch sauce and stir well.

Simmer, on a very low heat, until the apple is just starting to become tender. Allow to cool slightly.

Line the chilled pastry case with baking paper and fill with either uncooked rice, lentils or baking beads. Blind bake for about 15 minutes. Remove the baking paper and beans, protect the edges with foil pieces, to stop them burning and bake for a further 5 minutes to partially cook the base. Remove from the oven.

Spoon the cooled butterscotch apples pastry case. Cut the remaining pastry into assorted rounds using pastry cutters and arrange in a pattern on top of the pie. Brush with beaten egg and dust with Chelsea Raw Caster Sugar.

Bake for 30 minutes, or until the pastry is golden and crisp.

Serve warm with cream or ice-cream.