Ring in the first official week of autumn this week with a celebratory recipe filled to bursting with warm apples and crumbly pastry. This delicious recipe is taken from Scottish Baking by leading food writer Sue Lawrence, which brings together traditional breads and cakes with more contemporary recipes for the definitive cookbook celebrating Scotland’s baking heritage.
Deep Apple Pie with Butterscotch and Oaty Crumble from Sue Lawrence’s Scottish Baking
This pie is the antithesis of those simple plate apple pies well-loved in Scottish homes. This one is deep and bulging with apples and topped with a crunchy oaty topping. It is hearty and extravagant, a contrast to the humbler yet still delicious plate apple pie of yore!
If you want to make this the day before, I recommend removing the outer ring of the tin when the pie is completely cold, then reheating it on its base in a medium oven until warm.
300g/10½oz plain flour
½ tsp baking powder
40g/1½oz golden caster
200g/7oz butter, cubed
1 medium free-range egg
plus 1 medium yolk
1 tbsp semolina
1 heaped tbsp plain flour
100g/3½oz light muscovado
2 tsp ground cinnamon
2 kg/4lb 8oz cooking apples
1 x 397g tin of caramel (or
dulce de leche)
75g/2¾oz plain flour
75g/2¾oz porridge oats
½ tsp ground cinnamon
100g/3½oz butter, slightly
For the pastry, place the first four ingredients in a food-processor and whizz until the mixture resembles breadcrumbs, then, with the motor running, add the egg and yolk.
Once combined, bring the dough together with your hands, clingwrap and chill in the fridge for half an hour or so.
Now roll out and use to line the base and sides of a buttered, deep 23cm/9in. loosebottom cake tin. Prick the base and chill well, preferably overnight.
Once ready to bake, sprinkle the semolina all over the base.
For the filling, combine the flour, sugar and cinnamon in a large bowl. Peel the apples, chop and add to the bowl, stirring to coat. Tip half into the tin and spoon over about a third of the tin of caramel, dolloping it all over. Add the remaining apples, squashing down with your hands once they are all in. Spoon over the remaining caramel, smoothing over as evenly as you can.
For the crumble, mix together the flour, oats and cinnamon and rub in the butter. Sprinkle this over the caramel-topped apples and press down to ensure an even coating.
Place on a hot baking sheet in the oven preheated to 200C/400F/Gas 6 and bake for 10 minutes, then reduce to 180C/350F/Gas 4 and continue to bake for a further 1 hour 20 minutes (1 hour 30 minutes altogether), covering with foil after the first half hour or so. It is ready when you push a metal skewer carefully through the topping and you can
feel the apples are soft.
Allow to stand for an hour or so, then serve warm with custard or ice-cream.