Kiddipedia

Kiddipedia

CSR has come together to create a delicious Butterscotch Apple Pie recipe. This recipe is a scrumptious take on the classic apple pie and is bound to satisfy any dessert lover.

 

Ingredients

4 sheets defrosted shortcrust pastry or 250g homemade shortcrust pastry

½ cup CSR Brown Sugar

¼ cup CSR Golden Syrup

50g butter

2kg (about 10) Granny Smith apples, peeled, cored and sliced

2 tablespoons corn flour

2 tablespoons water

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 egg, lightly beaten

2 tablespoons CSR Raw Caster Sugar

 

Method

  1. Preheat oven to 180oC. Line a 25cm x 4cm deep pie dish or a deep quiche pan with a loose bottom with baking paper.
  2. Cut one of the pastry sheets slightly wider than the pie dish base and use it line the bottom, so it sits about 1cm up the sides.
  3. 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 round 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).
  4. Using clean fingers, firmly press down on the overlaps to seal them together. Chill the pastry case in the fridge for about 20 mins.
  5. For the butterscotch apple filling: In a large shallow saucepan over a very low heat, stir the brown sugar, golden syrup, and butter until melted and smooth.
  6. In a large bowl add the peeled and sliced apple, corn flour and spices. Toss until the apple is lightly coated in the flour mix.
  7. Transfer the coated apple and water to the pan with the butterscotch sauce and stir well.
  8. Simmer on a very low heat until the apple is just starting to become tender. Allow to cool slightly.
  9. Line the chilled pastry case with baking paper and fill with either uncooked rice, lentils or baking beads. Blind bake in the preheated oven for about 15 mins. Remove the baking paper and beans, protect the edges with foil pieces to stop them burning and bake for a further 5 min to partially cook the base. Remove from the oven.
  10. Spoon the cooled butterscotch apples into the partially baked 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 raw caster sugar. Bake for 30 mins or until the pastry is golden and crisp.
  11. Serve warm with cream or ice cream

 

Serves 6-8. Preparation time, 20 minutes. Cooking time, 1 hour.

Tasting notes: The CSR brown sugar and golden syrup to 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.

 

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