Traditional Scottish Recipes - Apple Butterscotch Pie - pastry dough

Method

• You can use a ready-prepared pastry flan case or make your own. I recommend Recipe #148258.(I would like to mention that on rampantscotland.com, most pie crust recipes are made with half lard, half butter. Seems to be another scottish touch, which I like).
• Peel and thinly slice the apples to fill the case completely.
• Beat together one egg and two 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/mixer 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 apples 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.(watch kind of closely, I've burned meringues by following these directions excactly because ovens vary) Serve cold.