I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!

Wednesday, January 15, 2014

Old Fashioned Butterscotch Pie

This is a favourite recipe from the good old Five Roses Recipe book, edition twenty-five.  This cookbook, in one version or another, has been in both sides of our family for many years. Both our grandmothers and mothers had it in their kitchens as we have it in ours. I don't know if it is in print anymore, but if you ever see it in a used bookstore, pick it up.
1 single 9-pie crust (or see below for cookie-like crust)
6 tbsps flour
pinch salt
2/3 cup cold milk
1/4 cup butter/margarine
3/4 cup brown sugar 
1 1/2 cups cold milk
2 egg yolks
1 tsp vanilla
1 meringue recipe (below)

Have single pie crust baked (450 F for about 8 mins) and cooled.

Mix flour and salt in small bowl.  Add 2/3 cup milk and beat until smooth.  Melt butter in a saucepan over medium heat; add brown sugar and cook until thick.  Add 1 1/2 cups milk all at once.  Use a whisk to stir while cooking over medium heat.

When smooth stir small amount of hot mixture into flour and milk mixture.  Add to remaining cooked mixture in saucepan, whisking well so you don't get lumps.  Cook over medium heat, stirring constantly until thickened.  Cook 5 minutes longer, stirring occasionally.

Stir a small amount of hot mixture into beaten egg yolks, then add egg mixture to remaining cooked mixture in saucepan and cook stirring one minute longer. (Adding a small amount of the hot mixture to the eggs keeps it from cooking the egg yolks.  You don't want that!) Add the vanilla.

Fill baked shell with butterscotch filling and cool while you prepare the meringue.

For meringue you will need:

2 egg whites (at room temperature, cold whites or ones with yolk in them will not fluff up well)
1/4 cup sugar
1/4 tsp cream of tartar

Preheat oven to 425F. 
Beat egg whites until stiff but not dry.  Gradually add sugar and cream of tartar, beating between additions until mixture holds shape.

Pile gently onto cooled pie filling, spreading to overlap onto pie crust edge (it might shrink away a bit if not holding onto the crust).  

Bake until lightly browned 4-5 minutes.

Or if you'd rather, here's the cookie-like crust:

1/2 cup butter or marg
3 tbsps sugar
1 cup flour
1 tbsps ground flax (optional)

Blend ingredients together and press into an 8 or 9" pie plate.(yeah no rolling!)
Bake at 375 F for 10 minutes. Let cool then pour in the butterscotch filling and proceed as above for meringue.

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