Apple Butterscotch Pie Recipe

bramleyapple-2This is a delicious dessert recipe very suitable for this time of year when cooking / eating apples are so plentiful.  It is also extremely easy to prepare and cook.

Serves 6

  • 600g. / 1lb. 5 ozs. bramley apples, peeled and sliced


  • 150g. / 5ozs. self-raising flour
  • 50g. / 2 ozs. caster sugar
  • 80g. / 3 ozs. unsalted butter, chilled and diced
  • 1 medium egg
  • 100mls. / 4 fl. ozs. milk
  • Finely grated rind of 1 lemon
  • 50g. / 2 ozs. currants


  • 80g. / 3 ozs. muscovado sugar
  • 25g. / 1 oz. unsalted butter
  • 100mls. / 4 fl. ozs. water
  • ¼ tsp. salt
  • juice of ½ lemon

1. Preheat the oven to 180C / fan oven, 190 C electric oven,  Gas Mark 5.

2. Place the flour and sugar for the sponge in a bowl, and rub in the butter (this can also be done in a food processor or mixer).  Now incorporate the egg and the milk, then fold in the lemon zest and the currants.

3. Arrange the apples in the base of a 1.5 litre / 3 pint ovenproof dish and smooth the sponge mixture on top.

4. Place the sugar, butter, water and salt for the sauce in a small saucepan and bring to the boil.  Stir in the lemon juice, then pour the mixture over the pudding.

5. Bake the pudding for 30 – 35 minutes until golden on the surface and bubbling around the edges.

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