Ingredients

• 50g/1¾oz cold unsalted butter
• cut into small pieces
• 50g/1¾oz sugar
• 5 Braeburn apples
• peeled
• cored and cut into quarters
• 100g/3½oz good quality all-butter puff pastry
• 170g/6oz muscovado sugar
• 2 tsp Cabernet Sauvignon vinegar
• 170ml/6fl oz double cream
• large pinch sea salt
• 20g/¾oz cold butter
• cubed
• good-quality vanilla ice cream

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• In a 20cm/8in ovenproof frying pan
• arrange a layer of butter cubes and using a spoon squash the cubes to form an even layer. Sprinkle over the sugar
• covering all the butter. Arrange the apples on top.
• Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Cut out a circle slightly bigger than your frying pan. Place the pastry on top of the apples and gently push down at the edges all the way around the pan. Bake for 1 hour
• or until the puff pastry is crisp. Remove from the oven and leave to cool.
• To make the sauce
• heat the muscovado sugar with 30g/1oz water in a saucepan
• stirring until the sugar has dissolved then stop stirring and boil until a caramel has formed. (CAUTION: Boiling sugar gets very hot. Take care not to burn yourself.) Add the vinegar
• cream and salt and whisk to combine. Now add the chilled butter very slowly
• whisking between each addition until you have a smooth butterscotch sauce. Remove from the heat and keep warm until ready to serve.
• To turn out your apple pie
• warm the pan in the oven for about 7 minutes and then turn out onto a plate. Spoon over some the butterscotch sauce and serve with a generous amount of vanilla ice cream.