Tuesday, June 3, 2008
Pie is King
Cakes and other desserts are fine, but in my book, pie is king!
I love all kinds of pie. So, when I saw this old family recipe over at
Julie King Art, I had to give it a whirl. It was just as I imagined. It
took me back to a different time, a different day. If you like old
fashioned comfort food, as I do, you will love, love, love this recipe.
Thanks, Julie, for sharing!
Grandma J's Butterscotch Pie
1 firmly packed, heaping cup of light brown sugar
2 T butter
2 T flour
2 cups of milk (at least 2%)
1 baked pie shell
2 T of water
handful of granulated sugar
Separate 2 eggs by putting the whites into a medium mixing bowl.
Place the yolks into a 2 cup glass measuring cup. Fill the
measuring cup up with milk (slightly less than 2 cups) and beat the
yolks into the milk with a fork. Set aside.
In a medium saucepan or preferably an iron skillet, melt the 2 T
of butter. Add the brown sugar and cook on medium/high until
the mixture begins to bubble and caramelize. The color will turn
to a darker brown. Take off the heat and stir in the 2 T of flour.
Slowly, a little bit at a time, add the milk/egg yolk mixture.
Immediately put back on the stove and cook on medium
until the mixture thickens to a pudding-like consistency.
Pour into the pre-baked pie crust.
Add 2 T of water to the egg whites in the medium mixing bowl.
With an electric mixer, beat the egg whites on medium/high until
peaks form. Add a handful of sugar and beat until well mixed.
Use a plastic spatula to spoon the meringue onto the top of the
pudding in the pie crust. Make peaks on top of the pie so it looks
nice. Bake at 350 degrees until the top of the meringue is a nice
golden brown. (about six minutes) Let pie cool before cutting so
the pudding has a chance to set up.
I increased the recipe by 1/3 for a 10 inch pie.