---
title: "Apple Butterscotch Pie · Rampant Scotland"
description: "Traditional Scottish Recipes - Apple Butterscotch Pie Butterscotch is a brittle sweet (candy) made from sugar and butter which has long been popular. This pie i"
canonical: "https://rampant-scotland.pages.dev/recipes/blrecipe_butterscotchpie.htm"
last-updated: "2026-11-09"
date-basis: "git-content-change"
---

# Apple Butterscotch Pie · Rampant Scotland

Recipes

# Apple Butterscotch Pie

[Original page](https://web.archive.org/web/20250714120532/http://www.rampantscotland.com/recipes/blrecipe_butterscotchpie.htm)

*Traditional Scottish Recipes*
 *- Apple Butterscotch Pie*

*Butterscotch is a brittle sweet (candy) made from sugar and butter which has long been popular. This pie is not brittle - but it's just as tasty and has meringue on top!*

## Ingredients

- A 22cm/9" pastry lined flan case

Eating apples to fill the flan case completely

3 ounces (100g or scant ½ cup) demerara (light brown) sugar

4 ounces (125g or two-thirds cup) granulated sugar

2 tablespoons plum jam

2 level tablespoons flour

2 tablespoons cream

3 eggs (one complete and two egg whites)

Small pinch of salt

## Method

You can use a ready-prepared pastry flan case or make your own (see the [Flan Case](https://rampant-scotland.pages.dev/recipes/blrecipe_flan.htm) recipe page). Thinly slice the apples and fill the case completely.

Beat together one egg and one tablespoon of cream. Mix this with the brown sugar, flour and pinch of salt. 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.

Make a meringue topping by placing two egg whites in a dry bowl and beat with an electric whisk until firm peaks form. Add the white sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved. Spread the plum jam over the apple and then spoon the meringue over the filling. Swirl into peaks with a fork or flat-bladed knife. Bake for a further 20 minutes or so until the meringue is lightly golden. Serve cold.

## Source

From Rampant Scotland, restored from the page as it stood on 14 July 2025. [Original page](https://web.archive.org/web/20250714120532/http://www.rampantscotland.com/recipes/blrecipe_butterscotchpie.htm).

Links to pages not yet restored here lead to the original page or elsewhere on the web; 1 of 1 links on this page are restored on this site.