What Is A Scotch Pie Recipe? - Old Cookbook Show

One Weird Trick to Make the Perfect Scotch Pie Every Time
This old recipe from 1941 - but sourced from even earlier cookbooks is for a Scotch Pie...But what is a Scotch pie? It's kinda like a cobbler, but it isn't. It's kinda like a tart tatin, but it isn't. It's kinda like an upside down cake, but it isn't. This old cookbook recipe found in a community cookbook, is really simple and very plain which makes it perfect for changes.
SCOTCH PIE
Mince enough ripe apples to fill a deep dish. Make a stiff batter of 1 pint of sweet milk, , 2 teaspoons baking powder, enough flour to make batter. 1 tablespoon melted butter added last. With a knife spread batter over apples and cook well. When done turn into a plate, leaving apples uppermost. Season with sugar and butter.
Mrs. Wm. McNULTY
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[@GlenAndFriendsCooking]

I see a LOT of people telling me that this isn't 'Scotch Pie' and that it must be an American recipe. The recipe in this American book came from a Canadian Church cookbook (as credited), and since filming this video I spent a deep dive into my collection of Scottish cookbooks. I found it in 3 Scottish cookbooks from the late 1700s - with one of the authors having been trained in France. So it may be French in origin, transferred to Scotland / changed for local consumption and then travelled across the Atlantic in a wave of immigration. There is a crossover recipe called 'Batter Pudding' which has the same method and most of the same ingredients. None of the meat pie recipes in my collection are called 'Scotch Pie' until after WW1, this naming convention picks up after WW2. Language changes, names of dishes change - the only thing that doesn't change is how quickly we forget history and assume that everything we know now has always been this way.

[@nihlify]

Hehe, it feels like you have to make this kind of disclaimer for most of these videos of old recipes, you'd think people would learn xD

[@kathb78]

Well said!

[@caitgems1]

I'm Scottish ( from Greenock)and it's near identical to the way I make them. Plenty of pepper.

[@charlotteholmes5995]

I would love to know the names of your Scottish cookbooks in the 1700s. I've only ever come across one!

[@joantrotter3005]

@@caitgems1 , pepper not nutmeg? Any other seasonings? No cheese?

[@annecase7296]

My family is Canadian emigrated from Scotland and Germany. We have always made this 'apple cake' using the same recipe ( I've never measured the ingredients, tho'). We sometimes added sugar to the batter but, more often not, it was served with sweet cream or a brown sugar sauce. I live in the States now. The PA Dutch make it. I have also had it made with pineapple, pears, mandarin oranges and apricots. It's really good, simple and inexpensive. Good farm food.

[@jend2862]

Could it be made with evaporated milk?

[@t_y8274]

@@jend2862 could become too thick if your fruit is also dry maybe, so gotta be careful

[@jend2862]

@@t_y8274 Thank you! 😊

[@bethroundell8424]

Pineapple! Hmm!

[@pirtatejoe]

I'm from western PA and would have this a lot for sure. Rhubarb in the spring, berries in the summer (blueberries, blackberries, strawberries or some combination), apples in the fall, and whatever frozen/canned fruit in the winter. As a kid, I loved peaches so my mom would make it with that. Usually, when my mom would make it, would start with the fruit macerated in some sugar and appropriate spices first. Eg. Apples - would dice in a bowl, toss with some sugar or brown sugar and some of those "apple" spices before tossing them in a buttered baking dish and add any accumulated juices from the fruit to the batter, then pour the batter over the fruit and bake. Just like any batter like that, she'd also add big pinch of salt to it as well.

[@RADIOACTIVEMASCULINITY]

It’s so funny….. I love fast cars and shooting and off-roading videos, but when one of your old cookbook videos pops up I turn into a nerdy guy that wants to learn about old time cooking lol Thank you for the awesome videos

[@mhariclare1]

I am first generation Canadian. My mother is from Coatbridge Scotland and my father form Belfast. My dear mum is long gone, but she used to make something similar. It was definitely a thicker batter and the apple slices were placed standing up in the batter. I think she used a recipe form the Glasgow cookery book (blue hard bound) …the book is also long gone…but I may try and thicken this recipe up and see what happens…thank you Glen ❤️🇨🇦❤️

[@Jaeler9]

Oddly my mother makes this cake. But she adds cranberries to the apples and does it in a cast iron skillet most of the time. It’s addictive.

[@TamarLitvot]

That sounds delicious. I love apples but find apple desserts uninteresting. But apple & cranberry baked goods are wonderful. I assume you’d need to add a little sugar given the sourness of cranberries.

[@brucetidwell7715]

Upside Down cakes are always better made in a skillet. The fruit cooks better and caramelizes just a bit.

[@stephenstrang590]

cakes made in cast iron are special

[@margarettt7675]

My GG Grandparents came from Scotland in 1821, they passed down a family recipe very similar to this, sugar in the batter by the time I came on the scene. We made it all summer long with fruit we picked in rural Ontario, berries, apples, peaches when we could get them, any fruit we could get our hands on. Grandpa always ate his with heavy cream and sugar sprinkled over it. A family favourite.

[@vampiricqueen100]

This really reminds me of a French recipe - gâteau invisible or invisible apple cake. The main differences I can see are the apple pieces (which are very thin slices in the cake), the batter consistency (which is very thin for the cake), and the method of mixing the two together (for the cake you sort of toss the apple slices in the batter to make sure they're all coated). And since the recipe is vague about how thick the batter should be, that might not actually be a difference. You mentioned at the end that Scottish cooking in the cities was extremely influenced by French cooking, so I wonder if this might be either more of a city recipe than you thought or maybe a recipe that started in cities as something closer to the French cake but, due to its simple ingredients, was brought to the countryside and the Highlands. Once away from the cities and a pressure to keep to the French recipe, the country version could develop as it wanted. I could definitely imagine some woman living on a farm or on the seaside deciding that the very thin, careful slices weren't worth the bother, or that just pouring the batter over the apples would be just as good as tossing the apples in the batter. Another possibility is that the French recipe is the one that changed. A recipe adapted into another culture might become fossilized even while it changes in its original context. Or maybe both things happened, with the Scottish and French versions of the recipe diverging and evolving on their own. Or it could just be a simple recipe with common ingredients that developed independently in two locations. I haven't exactly done any research on this, just noted a similarity between this and a modern recipe. Still cool though.

[@Psittacus_erithacus]

A thoughtful comment & an interesting read. The vagaries of history leave a lot of room for speculation. We may never know, but each of your suggestions make satisfying stories in their own way.

[@daltonidaho]

Glen says "it'll be fine" in many of his videos. Don't worry so much, make substitutions, try new things and have fun. Great advice that applies not just to cooking ☺

[@YYZed]

I think the strangest part isn't the Scotch/Scots/Scottish, it's the fact that this is apples rather than a meat pie. I've had Scotch pies that had meat filling, but not apple.

[@markwilson4724]

Agreed. Every Scotch Pie I've ever had had been meat.

[@davidcramb5793]

Exactly, that's not what I was expecting at all. I was looking for a Mutton Pie, with hot water pastry.

[@ajayramtohul]

Meat in short crust pastry.

[@Tokinjester]

Scot here, from Glasgow... We do refer to them as Scotch pies and they are meat, however you can get the same pie small round pie casing with such fillings as macaroni cheese and rhubarb...I've never had either so can't comment! I imagine fruit was probably an easier filling to come by during the war

[@Tokinjester]

If you look up Greggs scotch pies or Bell's scotch pies you'll see what Scots mean when we ask for a scotch pie 👍 This has been since the late sixties at the very least, my understanding is that the small round, hand sized casings we have now were made with football fans halftime food, in mind

[@kaitlyn__L]

Living in Scotland I don’t see anyone get upset when _food_ is called scotch, just when it’s people! Hence all the comments from others here about what a scotch pie is filled with in modern Scotland :) Certainly we wouldn’t call just any pie from Scotland scotch, but rather specific Scottish recipes that you don’t tend to get in England (much further south than Yorkshire or Lancashire anyway). Hence the mutton pie, just as sheep is used for haggis too. Usually a recipe with scotch in the name here will heavily feature mutton or barley or oats. There’s also a soup called scotch broth here which is mutton and barley with root veg, and a variant called Highlander‘s broth which has more tomato and brighter flavours. Even scotch whisky is made from barley (as opposed to wheat, rye, or corn)! Though you probably knew last part ;)

[@Belle1900]

This recipe reminds me of a Dutch Apple Pancake that my mother would make. Some call it a "Dutch Pancake/ or Baby Dutch Pancake. The ingredients were mixed all together and poured into a greased cast iron frying pan and baked in the oven. It would rise and "puff" like a popover, but still have some moist denseness from the apples. We'd serve it with butter and maple syrup.

[@arhythmicnick9929]

Looks lovely, and it's fascinating how language changes. Today if you asked for a Scotch Pie in Scotland it would be filled with lamb, not apples. You could have a savoury Scotch Pie followed by a sweet Scotch Pie for dessert!

[@shaventalz3092]

But were the lambs originally filled with apples? ;-)

[@erinsallen2451]

Perfect for International Day of Pi, Mar 14th

[@BillZinck]

@@shaventalz3092 maybe fed with some apples before slaughter

[@austin2842]

I know scotch pie as a lamb meat pie. They always came with a large hole in the middle of the top crust which helped distinguish them from other meat pies.

[@Tala_Masca]

It looks like the apple cake my mom made. She went to England as an aupair in the late 50's, maybe she learned it there? Cut apples in pieces, put in dish, pour batter over, put in oven, get 2 forks and eat out of dish. Hot!!! If we had any, half whipped cream or vanille icecream on top, The batter is a little bit runnier though. She had this ' recipe' of 6 spoons self-raising flower, 3/4 spoons sugar, 6 spoons butter and a little milk to make it the consistency it needed. She hated cooking but this was a winner, often made late at night because we wanted a midnight snack 😋 thank you for this memory.

[@trailduster6bt]

I think I’d mix the apples into the batter so the finished product all has that custard consistency you mentioned. Other than that, maybe add cinnamon to the batter. I think I would agree that the apples add plenty of sweetness. When paired hot with ice cream I think I’d prefer this to apple pie.

[@sweetglasgow72]

I am originally from Scotland and I say that I am scottish as scotch is a drink 🥃 I do enjoy your show and it inspires me to try so.e of your recipes. (I don't cook)

[@tomholmes1350]

A woman after my own heart-‘add ice cream to it’. 😁

[@robertmckee5737]

Cheers for the vid interesting version of scotch pie i have never seen this one before a Scotch pie that i know is a mutton pie made with a hot water pastry and the history of French cooking in Scotland is because the Scots had an alliance with France way back and the word of Scotch doesn't bother most Scots i have been brought up with it thanks again keep up yer guid work.

[@thecalicoheart7946]

No eggs, very little sugar, loads of flour and milk - just a guess, but it says to me that the contributer had a lot of bellies to fill? 🤔💁🏼‍♀️ Always fascinating Glen and Jules - thank you for sharing. 🙏😊💝

[@EmilyGOODEN0UGH]

When I saw the title of the video I expected a brown sugar pie made with scotch whiskey.... lol

[@HarryP457]

This is quite close to something my grandmother used to make for dessert at Sunday dinner back in the early 1970's. She would stew and drain the apples though (as a child I'd get to drink the juice, yum!). The apples would go in the bottom of a round pie tin with the batter on top. Baked in a wood oven until the top was crusty then sprinkled with icing sugar, served with home make custard. I don't think I ever saw her use a recipe book and after she passed we never had that dessert again, my mother never learnt the recipe from her it seems. In all the intervening years, this is the first time I've seen a recipe that even comes close to what gran used to make. Got a small tear in my eye remembering those days. Thanks folks.

[@wallymurray620]

Love the Sunday morning Ole Cookbook series but then I love all your various series including the aviation ones. They’re all fun to watch while being educational at the same time, sort of like finding an absolutely delicious meal that’s also good for you. Thanks for all your work.

[@jamestboehm6450]

You always come up with the most interesting foods, some simple and some complex. Keep up the insperation.

[@lesliemoiseauthor]

And historical context.

[@belamoure]

@@lesliemoiseauthor and possible scenarios- fascinating vlog.

[@lindabarling7719]

Oh cool, grandma's plum pudding cake with apples. I know what I'm making later, since I got a bunch of apples. Thanks Glen, looks delicious 😍

[@rabidsamfan]

I often find myself wishing you had a bibliography of your cookbooks online so we could easily see whether we might be sending you a duplicate. Also, I know how to find your address, but a nickel says someone will ask in the comments so on the occasions when you mention someone sending something you may want to add the information in a pinned comment. The pie looks tasty and doable. Always a good combination.

[@belamoure]

Title only with year's printing, Printer, number of pages not the name of the sender. This is a Library project. I doubt busy Glen has the time for it all.

[@pamelaspooner8335]

Library Thing is free, easy way to catalog your library.

[@heidiedelman6840]

This is so interesting and what a simple and pleasant pie cake cobbler thing! I want to try it. I will add some spice over the apples however. Thank you so much for the great content. Especially the Sunday morning show. I really love it.

[@teesiemom]

That's exactly what my mom called an apple cobbler! She added a bit of cinnamon and sugar to the batter, which reminded me of her 'tea cake' recipe. It was kind of like a snickerdoodle, but more cake than cookie.

[@virginiaf.5764]

I make a cobbler where you put a pan with butter in the oven, so it's heating while the batter and fruit are prepped. When the batter is poured into the hot pan, it immediately starts puffing up (it uses baking powder and soda). Then the fruit is scattered over the batter to finish baking.

[@virginiaf.5764]

@@littleblackcar Well, the method of putting a batter into a hot pan is similar. But a Dutch baby is like a big pancake that you fill with fruit. It's a thinner batter. My cobbler batter is thick and covers the fruit. It comes out more "cakey".

[@anthonydolio8118]

Thanks Glen.

[@TheSoupdragon1968]

I live in the UK, and a Scotch pie to me is a very thin pie crust with a Spicer lamb or mutton filling again with a very thin pastry lid that's sunken down.... The pastry is a water paste I think.... Delicious hot!

[@BikerDaddy402]

I saw "Scotch Pie" in the description and wondered "Oh, this might be similar to the Scotch Pie in my 1950 Gourmet Magazine Cookbook. Nope, the one in my cookbook is a sausage pie. Imagine my surprise.

[@virginiaf.5764]

You gave me an idea. This would be yummy with the addition of breakfast sausage. Apples and sausage go so well together. It would be a nice brunch dish ... topped with a little maple syrup.

[@oreally8605]

Great 👍 idea 💡 Jules! Ice cream 🍦 on it!!

[@JaniceMartin-fd8mr]

Looks like apple cake or cobbler. Sounds & looks delicious. I like all of Julie's suggestions. Or even topped with the lemon curd just across the page or a citrus marmalade. Yumm!

[@tagladyify]

Have to wonder if the old recipes with no baking instructions were from those still cooking over fire.

[@prk55]

I think it’s because there was no temperature control and no standard temperatures. Even if there was a dial you couldn’t be sure what the temperature was and many ovens were marked with variations of bake, hot, warming etc or even separate hot and warm ovens

[@kathyrogers3554]

My mom was raised in Iowa and made a recipe that is identical except for the addition of sugar, both to the apples and in the batter. Her church cookbook called it Apple Pudding Cake.

[@callitags]

I have apples for a pie I never got around making recently, so was going to make some sort of crumble or crisp, but then I saw this, so now those apples are destined for this Scotch Pie.

[@76alison]

Hey! This is a great recipe to make vegan, just sub the butter/milk for a plant based ones. I may try this, also I don't love super sweet desserts, so this may be the recipe for me. Cheers from Sudbury. Love your channel Glen.

[@maddyf8398]

Looks yummy. You could certainly gild the lily with quite a few options. Maple syrup on top? It reminds me of a Swiss Apple Pancake an old chef taught me to make, but his was in a hot skillet (and had a bit of sugar mixed with the apples) baked in the oven and served for breakfast.

[@Ang3lzzzzCr33dPR]

An upside-down cobbler. I might try it out.

[@callitags]

We tried this, and we liked it! I made it as written, but when it looked about done, I brushed some butter over the top, sprinkled with some sugar and cinnamon. Nice with whipped cream, even better with ice cream.

[@jayarrington240]

Thanks so much for all your shows, Glen. I have come to cooking late in life and am really enjoying your show. Keep on going.

[@321southtube]

Another really cool recipe book and great addition to your collection. It looks very intriguing. Nice cake flip!!!! Thanks so much for another wonderful video. Have a wonderful day.

[@lindabarling7719]

Oh my heavens y'all. This so good. I've renamed it so certain picky eaters would even try it. It's now on permanent request everytime they visit.😁

[@cherihabegger9856]

Those are beautiful apples.

[@kathrynkabara9861]

Cool! Easy....simple, my first thought was this is going to be really bland, though you both really liked it. Clearly the apple taste was the star. Whip cream😉 or is it something that my mom, with British and Scottish ancestry, would but cheddar cheese on top.

[@stephenstokesberry3767]

Love you guys!

[@nicoleturgeon-courchesne2212]

Hmmm, gonna try this but instead of cutting the apples, I'll try grating them. Might have more apple throughout. Thanks Glen, always love the history you give us through these recipes!

[@lwm4kids]

Thanks Glen for another good show...I am very proud of my Scottish heritage...I want to also thank you for the history lesson that you (and Jules) are always so good at teaching us. Take care. Stay safe 🙏

[@bethroundell8424]

That batter is very much like pancakes. My mom's pancakes had no sugar at all. We had corn syrup on pancakes. No maple syrup but once a year. I didn't care for maple. I add maple flavoring to my batter, I hope my hubby uses less syrup with the boosted flavour. Our son tapped some trees in the spring. Maybe he will share. More next year. Sending my taps with him. That "scotch pie" looks delicious!

[@sherryflowers56]

My grandmother was from Scotland and she said Scotch until the day she died!!

[@ellenlinn7]

I actually have this cookbook- it has a wonderful fruitcake recipe in it that my Mom made every Christmas- How exciting to see you make something else out of it!

[@TheKitchenNinja]

It's such a small detail, but having grown up in Ontario and then moving to BC in 2007, I never thought I'd miss such a thing as milk that comes in bags! 😅

[@williamfotiou7577]

You're correct, Glenn. It's a variation of cobbler. We made a very similar one someplace I once worked.

[@barbaracarter6726]

When I hear Scotch Pie, I automatically think of a savory pie made with ground meat. I have seen many recipes for this kind of apple "pie" in German recipe books.

[@larkendelvie]

ok - I have to try this -- what I love is that it's an easy recipe to size down. It would also be wonderful with peaches.

[@loriki8766]

I like to see all of Mrs. Findlay's recipe that is right above the scotch pie. What is visible looks delicious!

[@JeanneLugertLadyTatsLace]

You can find the full recipe at minute 1:56 It is a large mince meat recipe that would make more than a few pies.

[@lynnedriscoll9414]

I would call it a batter dessert and I would just scoop it out rather than flip it. Definitely an easy recipe with just a few ingredients and easy to adapt to whatever fruit you have.

[@TheLadyLuck523]

Yes! I'd like to try it with berries.

[@annelemon4487]

I enjoyed watching the video. The recipe was quite timely as I have been looking through old recipes for mincemeat. I loved seeing the mincemeat recipes on the page shot of your cookbook. I will try the Scotch Pie, but make a few of the variations as mentioned in other comments. Serve warm with ice cream and a caramel sauce (my husband has a sweet tooth).

[@susannahpaice5503]

My mum (UK) makes something like this with fruit, usually apple, covered in a pancake batter and baked. Simply enough, she calls it 'apple batter'. It's great served warm with custard in winter!

[@liamr6672]

This looks like a good base recipe to modify for sure.

[@melissahoward1019]

It's always a moment of anticipation whether or not there's enough milk!

[@keeperofthegood]

Looks like a dish you could easily make while out alone for the day. Make it in your tea tin, tip it out to then use your tin for a cup of tea.

[@brandienicholas8294]

Great minimal ingredient recipe. I may make this for one of our Christmas desserts but tweak it a bit and toss the apples in some cinnamon, add a touch of vanilla to the batter and maybe add some bourbon soaked currants and toasted pecans for the heck of it.

[@greedybeastie9828]

Burns night is coming up in January. It'd be great to see you make haggis, neeps and tatties. Either with a brown gravy mince beef or whisky sauce.

[@LeClaw]

I wouldn't mind seeing that but Haggis is one of those food in North America that's a little taboo still as animal lung for human consumption is banned in Both USA and Canada.

[@andrewhately9273]

In Aberdeen Scotland there is a thing called "Scotch Pie" which is a small cylindrical pie filled with minced lamb or mutton. Search for 'Aberdeen scotch pie' and you will find suppliers. From memory the pastry can substitute for shoe leather.

[@karenabendshien846]

I think it's an Apple Charlotte. Thanks for sharing this recipe.

[@seano4977]

If you look up the meaning of the word Scotch you get several results but one is "to chop, slice or pare." I'm just wondering if this is the reason it's called a Scotch Pie much like the Scotch Egg and actually has nothing to do with Scotland. I'm talking about the pie in this episode rather than the version available today.

[@KetoCookbooksCorner]

*So Yummy* 😋

[@radfoo]

Should have known not expect what I was expecting on the old cookbook show :-) . Agree with others, was expecting a scotch pie as in a meat pie. An ex of mines Gran lived in a Council estate in Glasgow, when we visited we used to go a buy a scotch pie from the butchers and bung it on the oven, was simple but a great pie. This looks nice too, but completely confused me what you were making at first.

[@geraldhall2740]

This reminds me of a recipe from a local school cookbook for "Swedish Apple Pie", the differences being 1 tablespoon of sugar and 1 tablespoon cinnamon tossed with the apples, ½ cup butter and an egg instead of milk combined with 1 cup flour, 1 cup sugar and a pinch of salt for the batter that is spread over the top of the apples then baked for an hour at 325°F/165°C.

[@ubombogirl]

i eat apples every day so this looks good to me...but really...isn't pretty much everything better with ice cream on it?! 😁😋

[@geordiebatt]

Really interesting pie, the only Scotch pie i've ever had was a meat pie.

[@lucyfures9957]

The Jocks are a touchy lot!

[@tsugima6317]

What a nice recipe for diabetics.... also see how it fits in a wartime cookery book with sugar rationing. You also might want to try a little honey.

[@ljbasgall]

We used to make something like this as kids with Bisquik and we wouldn’t turn it out, but serve it out of the pan and scoop it out with a serving spoon.

[@lesliemoiseauthor]

Glen, in your own words, "It'll be okay. It'll be okay."

[@ellenohab4701]

My grandpa always said “Scotch is what you drink” so that is the difference between Scots, Scottish and Scotch!😊

[@figmo397]

I bet that would rock with some vanilla ice cream on top and a little cinnamon!

[@AynneMorison]

Don't throw away apple, pear, peach, whatever - peels. Save them in the freezer. Once you have at least a half gallon (going by volume in a freezer bag) Cook them down (mix, combine, make varied mixes of peels). Plenty of water, boil it down until the peels are mush. Strain the remainder of the peels out, reserve the liquids. Add sugar, pectin if needed and make some of the best tasting jelly ever. I even pop the seeds out of the core and keep the fruit flesh to go into the bag with the peelings.

[@Lantanana]

The time period of that recipe would be my grandmother's generation. Her parents had about 8 children, and bought a total of 10 pounds of sugar a year. So sugar was a very rare ingredient... I think someone in the family put sugar in their coffee, so very little of it made it to their cooking. I know they also had sorghum syrup (they made it), so that probably helped them get by with only the 10 pounds. But, I am thinking, when sugar is one of those rare items you have to pay cash for, you probably tend to develop menus and dishes with little to no added sugar. I wonder if I would like that recipe made with my favorite pancake batter rather than what was written in the recipe. And btw, now I have to go listen to the song 'More Human than Human' by White Zombie.... hahaha!

[@style11guru]

I'd always thought a scotch pie was a meat pie, round in shape with a round hole in the lid, with quite a robust pastry, not a hot water pastry but not far off

[@lukedyks13]

Interesting recipe. Although as a Brit it’s nothing like a scotch pie that I would eat! To me a scotch pie is a lamb mince pie with a hot water pastry crust.

[@veroniquehourany7660]

use a vegetable peeler to peel your apples ....faster and safer fingers! Thanks for the show.

[@cremebrulee4759]

Since I'm not big on apples, I'll be tempted to try this with cherries and use almond extract instead of vanilla.

[@bethbowers4655]

Hi Glen and Jules! Last night my Daughter in law and I sat on the couch eating dinner. It was just frozen pot pies, but we had been christmas shopping do a simple frozen meal was a good plan for us. I was enjoying the browned crust, and realized that this frozen pot pie had a better pie crust than my home made crust, which is good! Glen, WHAT ON EARTH makes it so good? Is it vanilla? Is it MSG? Is it baby souls, lace fly wings and a few swish and flicks? When I buy premade pie crusts they do NOT taste this good, they really aren’t very good at all, but they are easy and fast. Please crack the code of Marie Calendars pie crust, because its good. Its good enough that it makes me want to be sure I have more in my freezer. Thanks in advance Glen. I love watching your Videos, and would love to hear more about your early years living in a tent and cooking on an open fire and possible woodstove. It just sounds like the kind adventure I would have loved, but made other choices in life that didn’t afford that style of adventure. 😀. Thanks for your videos, they are great entertainment! Merry Christmas, or Happy Christmas, or Boxing day or what ever and however you celebrate. Beth

[@gabrielleeliseo6062]

Crisco, a.k.a. Hydrogenated soybean oil. It also has soybean oil. Soy products are naturally high in glutamates and msg. So, it gives you an umami taste. I’ve tried their stuff, but I get an allergy to soy anything…even the oil, so I can’t eat it.

[@suz632]

Im looking thinking maybe a scoop in a bowl....ice cream or whipped cream or a splash of cream & a sprinkle of cinnamon or cinnamon + coarse demera sugar or whatever you like added at table? Either way it looks like a nice tasty apple dish. Thank you for showing...this inspites me! 👏👏👏

[@barbarasantamaria4456]

Custard is a must .

[@jsimes1]

My wife from Glasgow/Paisley/Barrhead says "You drink Scotch, @#$%&*!!" 😁 She also made a sales clerk cry in LL Bean when she came upon a display of "Scotch Plaid" shirts!! "You drink Scotch and a plaid is an article of clothing, the pattern is Tartan, #^(#$@+!!!" 😂

[@tehklevster]

It's amazing how quickly this version of the Scotch Pie turned into a food based on a dare.🙂

[@caffeinatedengineer7993]

Omg! We could try this with pears!!

[@bdavis7801]

🤔 The French have something like that though called clafoutis or flognarde . With berries and perhaps yogurt in the batter but still a loose pancake like batter. Course I'm sure it'd be a common thing for people to do in general.

[@eruvanna]

It's like a reverse Buckle, which is batter on the bottom fruit on top, bake

[@alexandralantz5531]

This reminds me of a nantucket pie (which is made with cranberries and of course you need sugar) and I’ve seen an orange cake made with satsuma oranges the same way. All the same concept of pouring a loose batter over fruit and baking.

[@spend4zen1]

I have a suggestion for a recipe You could look for and it would also make my Mom really really happy if You were able to find it... Burnt Sugar cake with Burnt sugar icing. She has been looking for her Grandma's recipe for 50+ years now and though we have found new versions of the cake it is not how her Grandma made it. She want's to find the old 1940's and earlier recipe and has had no luck.

[@briantaylor9266]

"When done turn into a plate, leaving apples uppermost." Does this imply that perhaps a stiffer batter was intended, making it more like an upside down cake? I guess Glen 'made it his own'. 🙂

[@paulguise698]

Hiya Glen, if you say someone from Scotland is Scotch they would be offended by it, I live about 45 miles from the border of Scotland, so we do get allot of Scottish people where we live, When I read on your thumb nail, scotch Pies, I thought it was going to be with Mutton (older Lamb), John Kirkwood has done a vlog with Scotch Pies using Mutton, have a look at that if you like, this is Choppy in Whitehaven, Cumbria, England

[@colinjohnson8511]

Shout out Vancouver !

[@gattamom]

This is similar to Dorie Greenspan’s French Apple Cake. The liquids used are eggs, butter and rum!

[@76alison]

omg, rum would be a perfect addition to an apple dessert!!!

[@thedreadtyger]

oh yeah! I'm in.

[@Wiencourager]

I like not too sweet desserts, I may try this. Bet it would work well in a cast iron skillet.

[@careyareaparanormalenergyr9355]

It seems this receipe is an economical dish for a busy cook from days gone by. Our tastes are accustomed to over sugared desserts. This may have been served as a special breakfast, with the ingredients changing with what fruit was available. It seems more like a pancake, than pie or cobbler. My Dad would probably put this in a bowl and pour milk over it 😊

[@careyareaparanormalenergyr9355]

Oh, and is that milk in a plastic bag? 😮 new to me.