Traditional Scottish Recipes - Apple Butterscotch Pie

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“I found this on an interesting and informative web site, and tried this on my family last night. Very good and easy. Especially when using ready prepared pie crust and sliced, tinned or frozen apples. A thin layer of plum jam and a meringue topping make this pie different, and extra good. Prep time is determined by whether or not you use fresh or tinned/frozen apples.”
1hr 7mins
1 pie

Ingredients Nutrition


  1. You can use a ready-prepared pastry flan case or make your own. I recommend Recipe #148258.(I would like to mention that on, most pie crust recipes are made with half lard, half butter. Seems to be another scottish touch, which I like).
  2. Peel and thinly slice the apples to fill the case completely.
  3. Beat together one egg and two tablespoon of cream. Mix this with the brown sugar, flour and pinch of salt.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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