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.
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.
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.
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
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.
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.
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.
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.
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)
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 ;)
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.
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.
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.
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.
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.
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. 🙏😊💝
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!
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 ☺
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.
@@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".
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 🙏
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.
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!
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.
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.
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.
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.
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.
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!
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!
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.
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.
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.
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!
Never mind Scotch v Scottish, top tip, don’t use “England” as a synonym for Britain 🧐 FWIW we have “Scotch” pies on sale here in Scotland but yes, Scottish for the people, scotch for drink.
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.
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.
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.
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).
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.
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!
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.
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.
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.
🤔 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.
I'm not a huge honey fan, being Canadian in Ontario too I love my maple syrup. But I think just the tiniest of drizzles over the pieces would immediately give that initial sweetness & flavour. Or I don't know how honey would work with milk & the batter in general, but if it does then do it that way perhaps. It looks like a loose enough batter that the syrups of sorts wouldn't just disappear into it, it would probably leave that drizzle on top for a while.
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 😊
I suspect that this "scotch" pie was called that not because it hailed from Scotland but because it is clearly an extremely sparing/frugal recipe. In the US, the use of the term Scotch was a pejorative meaning "parsimonious" in the 1920s and 1930s.
Nothing wrong with 'rural' food AND there is a difference between rural and city food. Not as much as there used to be but the difference is still there.
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! 👏👏👏
Not worrying about the name or origin of this dish, it absolutely screams of a farm house dish. Apples off the tree, milk from ole Bessy, and some flour? It's very much a, throw something tasty together, no nonsense kind of treat. Would be a great breakfast pastry type of thing I should imagine
Yes... there is a long history in English cooking for 'Cheese Pie', with those basic ingredients (no cheese). Most recipes have a little bit of flour in them, and some substitute the lemon juice for vinegar - the main point being that you need acid to curdle (hence the name cheese) the dairy and egg. This English cheese pie crosses the Atlantic in the 1700s / 1800s and morphs through a spelling error into... Southern _ _ _ _ _ With both spellings being used in some Southern community / church cookbooks side by side, until the myth for the name took over.
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
My German mother has made for as long as I can recall something she calls apfel-funy-kugen (apple cake). It is VERY VERY similar to this she does toss the apples in cinnamon sugar but I have made it without and added the sugar at the end. I find the result to be better. I have also added the cinnamon and left the sugar out all together and also found it to be quite good. But the base recipe that you just made is nearly identical a pancake like batter with no sugar we add an egg, I think, to the batter and cook on the stove top and finish in the oven.
Scotch is an anglicised affectation of the word Scots. Educated, upper class and bourgeois Scots from 1707 into the middle of Queen Victoria’s reign really aspired to be “North British” and so they adopted these Anglicisms that didn’t come naturally to them. At the same time in the mid-19th century, when soreness about the Jacobites had largely worn off, people in England became obsessed with Scotland and Scots as sort of a folkish, simple people untouched by modernity (at least outside of Glasgow) which was appealing and so many things seen as old fashioned or traditional were labeled as being Scotch despite having nothing to with Scotland, this is also around the time that everyone started “finding” Scottish clan leaders and warriors in their family tree and inventing the concept of the clan tartan.
Hey Glen & Julie! I hate to correct u on anything BUT if u go to Wikipedia, you’re not making a Scotch pie- u can look it up yourself! A real scotch pie is like a mini meat pie…Anyway pls don’t take offence, I’ve learned so many tricks from u…Cheers, 😎👍🇨🇦
That's very similar to how my mum makes apple cake, except she slices the apples instead of cubing them, and layers the apples and the batter until they reach the right height.
Sometimes, less really is more. But if one wants more a little sugar and spice would be nice. Ice cream, whipped cream or maybe a whipped honey or maple butter to top it off.
Scotch pie, homemade chunky chips/fries and baked beans. Absolute staple in Scotland. Still a go to meal when we're watching football. Pour a cup or bovril and you're on to a winner. Also, as a Jock, Scot, Scotsman, whatever, "Scotch" isn't offensive at all. The packaging for these pies always calls them "Scotch pies". As a nation, we're pretty hard to offend.
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.
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
Well said!
I'm Scottish ( from Greenock)and it's near identical to the way I make them. Plenty of pepper.
I would love to know the names of your Scottish cookbooks in the 1700s. I've only ever come across one!
@@caitgems1 , pepper not nutmeg? Any other seasonings? No cheese?
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.
Could it be made with evaporated milk?
@@jend2862 could become too thick if your fruit is also dry maybe, so gotta be careful
@@t_y8274 Thank you! 😊
Pineapple! Hmm!
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.
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
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.
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.
Upside Down cakes are always better made in a skillet. The fruit cooks better and caramelizes just a bit.
cakes made in cast iron are special
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.
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.
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.
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)
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 ;)
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.
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.
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.
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.
Library Thing is free, easy way to catalog your library.
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.
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. 🙏😊💝
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 😍
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!
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 ☺
Thanks Glen.
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.
@@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".
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 🙏
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.
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.
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!
Those are beautiful apples.
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.
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.
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.
An upside-down cobbler. I might try it out.
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.
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.
Love you guys!
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!
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!
You're correct, Glenn. It's a variation of cobbler. We made a very similar one someplace I once worked.
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.
Yes! I'd like to try it with berries.
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.
My grandmother was from Scotland and she said Scotch until the day she died!!
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.
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.
I like to see all of Mrs. Findlay's recipe that is right above the scotch pie. What is visible looks delicious!
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.
This looks like a good base recipe to modify for sure.
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!
Never mind Scotch v Scottish, top tip, don’t use “England” as a synonym for Britain 🧐
FWIW we have “Scotch” pies on sale here in Scotland but yes, Scottish for the people, scotch for drink.
What are those Scotch pies made with?
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.
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.
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.
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.
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.
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).
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.
I think it's an Apple Charlotte. Thanks for sharing this recipe.
Custard is a must .
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!
Fun fact, in the deep Southern US, you still hear milk referred to as sweet milk. I never knew why until you explained it.
same in Southern Appalachia.
@@thedreadtyger my mother is from the Blue Ridge Mtns of Appalachia. She's called it that my whole life.
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.
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.
Really interesting pie, the only Scotch pie i've ever had was a meat pie.
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.
🤔 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.
I bet that would rock with some vanilla ice cream on top and a little cinnamon!
My grandpa always said “Scotch is what you drink” so that is the difference between Scots, Scottish and Scotch!😊
Glen, do you have a recipe for a Butter Roll? My grandmother used to make this dessert in an iron skillet, and it was great!
I'm not a huge honey fan, being Canadian in Ontario too I love my maple syrup. But I think just the tiniest of drizzles over the pieces would immediately give that initial sweetness & flavour. Or I don't know how honey would work with milk & the batter in general, but if it does then do it that way perhaps. It looks like a loose enough batter that the syrups of sorts wouldn't just disappear into it, it would probably leave that drizzle on top for a while.
i eat apples every day so this looks good to me...but really...isn't pretty much everything better with ice cream on it?! 😁😋
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 😊
Oh, and is that milk in a plastic bag? 😮 new to me.
Glen, in your own words, "It'll be okay. It'll be okay."
It's like a reverse Buckle, which is batter on the bottom fruit on top, bake
I suspect that this "scotch" pie was called that not because it hailed from Scotland but because it is clearly an extremely sparing/frugal recipe. In the US, the use of the term Scotch was a pejorative meaning "parsimonious" in the 1920s and 1930s.
I was going to respond similarly. I remember hearing “scotch” usage by my grandfather in my youth as meaning frugal or cheap.
Nothing wrong with 'rural' food AND there is a difference between rural and city food. Not as much as there used to be but the difference is still there.
Shout out Vancouver !
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! 👏👏👏
you could put some syrup on top , maple was the first thing that came to mind when I realised it has no sugar
Not worrying about the name or origin of this dish, it absolutely screams of a farm house dish. Apples off the tree, milk from ole Bessy, and some flour? It's very much a, throw something tasty together, no nonsense kind of treat. Would be a great breakfast pastry type of thing I should imagine
Love the lemon "cheesecake" on the opposite page. No cheese in the recipe.
Yes... there is a long history in English cooking for 'Cheese Pie', with those basic ingredients (no cheese).
Most recipes have a little bit of flour in them, and some substitute the lemon juice for vinegar - the main point being that you need acid to curdle (hence the name cheese) the dairy and egg.
This English cheese pie crosses the Atlantic in the 1700s / 1800s and morphs through a spelling error into... Southern _ _ _ _ _ With both spellings being used in some Southern community / church cookbooks side by side, until the myth for the name took over.
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
I used to like to eat the apple peels when my aunt made apple pies
My German mother has made for as long as I can recall something she calls apfel-funy-kugen (apple cake). It is VERY VERY similar to this she does toss the apples in cinnamon sugar but I have made it without and added the sugar at the end. I find the result to be better. I have also added the cinnamon and left the sugar out all together and also found it to be quite good. But the base recipe that you just made is nearly identical a pancake like batter with no sugar we add an egg, I think, to the batter and cook on the stove top and finish in the oven.
Apfelpfannkuchen literally means "apple pancake" in German.
scotch pie to me would be the wee round ones with beef or lamb mince in em, thats as someone who lives in inverness. this seems nice though
Omg! We could try this with pears!!
No captions on this video Glen ….I’am hard of hearing…. Is it possible to get closed captions put on this …I so enjoy your channel
It took a while for YT to convert this one - they should be there now.
@@GlenAndFriendsCooking I appreciate you and Your wife …thank you so much for responding
Baked apple pancake sprinkled with cinnamon and sugar. It amazes me the tiny bites you both take and act like you have a mouthful.
Scotch is an anglicised affectation of the word Scots. Educated, upper class and bourgeois Scots from 1707 into the middle of Queen Victoria’s reign really aspired to be “North British” and so they adopted these Anglicisms that didn’t come naturally to them. At the same time in the mid-19th century, when soreness about the Jacobites had largely worn off, people in England became obsessed with Scotland and Scots as sort of a folkish, simple people untouched by modernity (at least outside of Glasgow) which was appealing and so many things seen as old fashioned or traditional were labeled as being Scotch despite having nothing to with Scotland, this is also around the time that everyone started “finding” Scottish clan leaders and warriors in their family tree and inventing the concept of the clan tartan.
Adding raisins might sweeten it a little more too.
Soaking them in a little rum or whisky would be fun too.
Exactly what I was thinking.
That seems like a French clafoutis recipe - en.wikipedia.org/wiki/Clafoutis. Usually just scooped out of the dish, as you mentioned at the end.
To me, this looks like a variation of Eve's Pudding. Would go nice with custard.
Maybe look at clafoutis recipes? It has a similar batter-type thing.
That does scream ice cream!
Hey Glen & Julie! I hate to correct u on anything BUT if u go to Wikipedia, you’re not making a Scotch pie- u can look it up yourself! A real scotch pie is like a mini meat pie…Anyway pls don’t take offence, I’ve learned so many tricks from u…Cheers, 😎👍🇨🇦
That's very similar to how my mum makes apple cake, except she slices the apples instead of cubing them, and layers the apples and the batter until they reach the right height.
Maybe add apple juice/ cider or apple sauce or apple butter to the batter with a little less milk, to increase apple flavor.
I wonder if the flavor would be different and the apple more evenly integrated if they were minced (per the recipe) rather than diced?
Another good variation would be to put some caramels in with the apples
My grandmother makes this. She calls it apple crisp. Serves it like a cobbler. We only get it a Thanksgiving and Christmas.
The Apple Crisp I know is more like a crumble. The flour is rubbed with butter and sugar added.
Sometimes, less really is more. But if one wants more a little sugar and spice would be nice. Ice cream, whipped cream or maybe a whipped honey or maple butter to top it off.
Yes, whipped cream for sure :)
Resembles my mom's recipe called apple pudding.
It sorta kinda reminds me of a Dutch Baby Pancake. Maybe add a cinnamon syrup on top?
Very similar to the BE-RO Eves pudding recipe I think
I would 100% add the zest and juice of a lemon, for the extra pop of flavor.
Makes me think of an unsweetened apple upside down cake. I assumed scotch pie was a meat pie...obviously I'm mistaken. 🇨🇦💗😊
i wonder if the reason there's no measurement for the flour is b/c of the different sized pints for the milk...
Scotch pie, homemade chunky chips/fries and baked beans. Absolute staple in Scotland. Still a go to meal when we're watching football. Pour a cup or bovril and you're on to a winner.
Also, as a Jock, Scot, Scotsman, whatever, "Scotch" isn't offensive at all. The packaging for these pies always calls them "Scotch pies". As a nation, we're pretty hard to offend.
You didn't watch the recipe did you ;)
Reminds me of a recipe for a German pancake that is basically this but with a pancake batter over apples in a cast iron skillet.
Dutch Baby
It is baked