Butterscotch Apple Pie
Author/Submitted by: Wendy wcampbel@vma.cc.nd.e Servings: 0 Categories:
Desserts
/
Pies & Pastries
Ingredients: 200
g
quick-cooking rolled oats 100
g
butter or marg.,
melted
1/2
tsp
ground cinnamon 50
g
brown sugar 4
large
cooking apples 55
ml
light corn syrup 50
g
brown sugar 1/2
tsp
salt 25
g
butter or marg. 55
ml
water
apple juice 2
tbls
cornstarch 1/2
tsp
ground cinnamon 140
ml
heavy cream 1/4
cup
crushed peanut brittle 1/2
tsp
finely grated orange ring
Directions:
1. For the crust, combine oats, cinnamon, butter & brown sugar in medium
mixing bowl. Mix well.
2. Pat into 23 cm pie pan. Bake in preheated 180 C oven for 15 min., or
until golden brown. Cool.
3. For the filling, peel, core & slice apples.
4. In large saucepan, combine apples, water & corn syrup. Cover & cook
gently until apples are tender, but not mushy.
5. Drain off liquid, measure it and add apple juice to make 150 ml
6. In another saucepan, combine brown sugar, cornstarch, salt & cinnamon.
Stir in the apple liquid. Add butter. Cook until thickened, stirring
constantly.
7. Fold in cooked apple slices. Pour filling into baked and cooled pie
curst.
8. Cool before adding topping.
Difficulty : moderate. Precision : measure ingredients.
By KKBG35A RUTH BURKHAR
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