75 g light muscovado sugar
1 tablespoon golden syrup
75 g butter
1 tablespoon cornflour
1 tablespoon lemon juice
900 g cooking apples; peeled, cored and sliced
250 g shortcrust pastry
1 tablespoon caster sugar
Preheat oven to 200 C / 400 F / Gas 6. Place the muscovado sugar,
syrup and butter in a saucepan, heat gently until butter has melted
and sugar dissolved. Add the cornflour to lemon juice, mix and
add to the sauce. Heat until thickened. Place apple in a pie dish
and pour over the butterscotch sauce. Roll out the pastry and
dampen rim of the dish, put a strip of pastry round it. Dampen
pastry rim and cover with a pastry lid. Make a slit in the top,
brush with water and sprinkle with sugar. Bake for 20-25 minutes.
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