Traditional Scottish Recipes Apple Butterscotch Pie Food

BUTTERSCOTCH PIE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
• Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
• Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.

BUTTERSCOTCH PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, melt butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

BUTTERSCOTCH APPLE PIE

Steps:

• Melt butter; add flour, sugar and hot water.
• Cook until thick; add apples.
• Cook until tender; add vanilla.
• Put in baked pie shell; cool.
• Serve with whipped cream.
• Bake shell ahead of time.
• I have not tried this yet.

TRADITIONAL SCOTTISH RECIPES - APPLE BUTTERSCOTCH PIE

Steps:

• You can use a ready-prepared pastry flan case or make your own. I recommend Recipe #148258.(I would like to mention that on rampantscotland.com, most pie crust recipes are made with half lard, half butter. Seems to be another scottish touch, which I like).
• Peel and thinly slice the apples to fill the case completely.
• Beat together one egg and two tablespoon of cream. Mix this with the brown sugar, flour and pinch of salt.
• Spread this mixture over the apples and bake in a preheated oven at 220C/425F/Gas mark 7 for ten minutes. Then reduce the heat to 180C/350F/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 and beat with an electric whisk/mixer 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 apples 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.(watch kind of closely, I've burned meringues by following these directions excactly because ovens vary) Serve cold.

TRADITIONAL SCOTTISH RECIPES - BROKEN BISCUIT CAKE

Steps:

• Melt the butter and chocolate together and stir.
• Mix in the well broken biscuits, nuts and essence/extract and pour into a 10" by 15" baking tin, lined with greaseproof paper.
• Smooth to a level top and leave it to set. Cut into fingers (literally a finger thick).

SCOTS MUTTON PIES OR SCOTCH PIE

Steps:

• Pastry:.
• Make the pastry by putting dripping and ½ pint of water in a saucepan. Bring to the boil. Sieve flour and salt, make well in the centre and pour in the hot liquid.
• Mix to a dough with a knife, then knead on a floured board till free of cracks. Cut off a quarter of the pastry and keep it warm. Line six small tins or shape some cases round the base of a glass.
• Filling:.
• Cut the mutton into small pieces and mix with the chopped onion. Add the seasoning. Use a little stock to moisten and fill the pies, put on the lids, wetting the edges and sticking them firmly together. Make a hole in the top of each. Brush the pies with a little beaten egg. Bake in a moderate oven for 40 minutes. Serve hot, filling them up with a little hot gravy.

BUTTERSCOTCH DEEP DISH APPLE PIE

Steps:

• 1. Preheat oven to 425 degrees. Combine apples, 1 cup brown sugar, water, and lemon juice in a saucepan. Cover and cook about 5 minutes or until apples are beginning to become tender. Mix flour, 1 cup white sugar, and salt. Stir into apples. Cook for about 2 more minutes until sauce thickens. Remove from heat and stir in vanilla and butter. Pour filling into pastry lined deep dish pie plate and cover with top crust. Cut 2 or 3 slits in pastry. Mix 1 tablespoon each brown sugar and white sugar. Sprinkle over pie crust. Bake 40-45 minutes. Cover with aluminum foil if crust starts to brown too much during last 15 minutes of baking.
• 2. Note: I often turn the temperature down to 375 degrees after about 15 minutes so the pie does not get too brown. With the deep dish filling the pie takes longer to bake than you might expect.

TRADITIONAL SCOTTISH BUTTERSCOTCH CANDY

Steps:

• Well oil an 11" x 7" shallow baking tin pan. Put the water and lemon juice in a heavy-based saucepan and heat until slightly warm.
• Stir in the sugar and continue to heat gently, stirring with a wooden spoon, until all the sugar has been thoroughly dissolved. Don't allow it to boil.
• Stir in the cream of tartar and bring to the boil to 242F on a sugar thermometer (or until a teaspoon ful of the mixture forms a soft ball when it is dropped into a cup of cold water).
• Remove from the heat and beat in the butter. Return to the heat and boil to 280F or when a teaspoon of the mixture forms a thin thread when dropped into a cup of cold water. (The thread will bend and break when pressed between the fingers)
• Remove from the heat and beat in the vanilla extract. Pour into the oiled tin and leave until it is almost set.
• Then mark into small rectangles with a knife.
• When it is competely set, break into pieces and store in an airtight container.

APPLE BUTTERSCOTCH CRISP

Steps:

• Place apples in a 1-1/2-qt. slow cooker. In a small bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. , Cover and cook on low for 2-1/2 to 3-1/2 hours or until apples are tender. Serve with ice cream if desired.