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Butter Scotch Pie Recipe

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This recipe for Butter Scotch Pie, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Allspach Smith
Added: Sunday, August 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
No. 1
Beat together 2 egg yolks, 3 T flour, 1 c brown sugar, 2 T cold water. Then add 2 c hot milk and water together. Pinch salt. Boil until thick. Add 1/2 tsp flavor and 2 T butter. Save whites for top.

No. 2.
Brown 1 T butter and add 1 c brown sugar and 2 T milk. Cook to a taffy. Then add 1 c sweet milk, thickened with 1 T cornstarch dissolved in a little milk and add 1 beaton egg. Cook until thick. Flavor with 1 tsp vanilla

Directions:
Directions:
There's a few points missing from these recipes, but I will interpret them to the best of my knowledge. It is two separate recipes for butter scotch filling so take your choice.

No. 1 saves egg whites for meringue which means filling will be poured in baked pie shell and meringue browned under the broiler.

No. 2 puts the whole egg in the pie filling, so pour filling in baked shell and cool to set.

Personal Notes:
Personal Notes:
This recipe is in Aunt Sally's hand writing. She was such an experienced cook and baker that directions were imprinted in the mind and not needed on a card.

 

 

 

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