Apple and butterscotch pie

INGREDIENTS:

3 sheets frozen shortcrust pastry, thawed
1/2 cup brown sugar
1/3 cup golden syrup
20g butter
1/3 cup plain flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
10 medium granny smith apples, peeled, sliced
2 teaspoon caster sugar
1 egg, lightly beaten
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METHOD:

Grease a 20cm springform pan. Cut one sheet of pastry into four strips, lengthways. Place a strip on every fringe of the second pastry sheet, pressing gently to hitch to create one giant sq... Ease ready pastry into pan, pressing into the base. Trim edges. Prick pastry with fork and chill for thirty minutes.

Meanwhile, place refined sugar, sweetener and butter during a giant pan. Stir on low till liquified and swish. Simmer for two minutes. Place flour and spices during a giant bowl. Add apple, toss to coat. increase sweetener. Stir to coat. Simmer for twenty minutes stirring sometimes till apple square measure simply tender.

Preheat kitchen appliance to 180°C or 160°C fan. Line shell with non-stick baking paper. Fill with rice. Blind bake for fifteen minutes. take away rice and paper, bake for five minutes.

Spoon apples into pastry shell. employing a 4cm spherical cutter, cut concerning thirty rounds from remaining pastry. ranging from the skin fringe of the pie, prepare rounds, overlapping slightly over apple filling. Brush pastry gently with crushed egg and sprinkle over powdered sugar. Bake for 30-40 minutes till golden and crisp. Serve pie in wedges with a frozen dessert.