Name: Deep Apple Pie with Butterscotch and Oaty Crumble
Yield: Serves 10
Cuisine: United Kingdom
Ingredients: 300 g/10½ oz plain flour; 40 g/1½ oz golden caster sugar; ½ tsp baking powder; 1 medium free-range egg plus 1 medium yolk; 200 g/7 oz butter, cubed; 100 g/3½ oz butter, slightly softened, cubed; 75 g/2¾ oz porridge oats; ½ tsp ground cinnamon; 1 x 397 g tin of caramel (or dulce de leche); 75 g/2¾ oz plain flour; 2 kg/4 lb 8 oz cooking apples; 100 g/3½ oz light muscovado sugar; 2 tsp ground cinnamon; 1 tbsp semolina; 1 heaped tbsp plain flour

Preparation info

Serves
10

Difficulty
Medium

Appears in

Scottish Baking

By Sue Lawrence

Published 2016

About

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.