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Thanksgiving Butterscotch Pie

List of Ingredients




Pennsylvania Dutch Cook Book
Fine Old Recipes Made Famous by the Early Dutch Settlers in Pennsylvania
(c) 1936

1 cup brown sugar
2 tablespoons butter
1 tablespoon flour
1 egg
1 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
Pie pastry [see below]

Boil the sugar and butter together until soft. Beat the egg yolk well
and add it to the flour, then add the milk. Beat this until very smooth.
Combine with the sugar mixture and cook until the mixture thickens.
Remove from fire and add salt and flavoring. Pour into a pastry-lined
pan and cover with a meringue made by beating the white of the egg stiff
and adding 1 teaspoon sugar. Bake in a hot oven (450 degrees F) for 10
minutes; reduce the heat to moderate (350 degrees F) and bake 30 minutes.

PIE CRUST

3 cups flour
1 cup lard or other shortening
1/2 teaspoon salt
Ice water

Add salt to the flour, then rub flour and shortening together, using
hands or a pastry blender. Add enough cold water to make a dry paste.
Roll out and fit in pie pan. Don't stretch pastry when fitting into pan,
as this will cause shrinkage in finished product.





Recipe