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Butterscotch Apple Pie

Author/Submitted by: Wendy
Servings: 0
Categories: Desserts / Pies & Pastries

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

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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