When I was in college I flew out during a break to be with my Aunt Grace's family in Creamery, Pennsylvania. My Grandma Flaugh was there, too. One day my uncle Bill requested that grandma make her famous Butterscotch pie. I came into the kitchen and with paper in hand, wrote down observational notes and asked questions as I watched her make this recipe from memory and scratch! I loved it!!! Today, I was reading through a recipe book my Aunt Grace and her son, my cousin Tom, had compiled for the extended family this year for Christmas. Grace had the recipe in there and mentioned it was my mother's favorite, and that neither Grace or mother had been successful at making this pie. I have made this recipe for my own family and I too love it. So, I quickly found my recipe card and discovered that I had details Grace did not. This recipe includes the crust, a filling, and the meringe topping. So, here I post grandma's recipe, as I wrote it down.
9 Inch Pie Crust Ingredients:
1 Cup Flour
1/2 Teaspoon salt
1/3 Cup+ 1 Tablespoon Crisco
2-3 Tablespoons water
9 Inch Pie Crust Directions:
Mix flour and salt. Add crisco and cut into flour mixture. Add in water one tablespoon at a time. Gather into a ball and roll out on a floured surface. Place in pie plate, do edges (I pinch mine). Poke pie bottom with a fork, all over the surface, so air can escape and not dome up the pie while it is cooking. Bake for 12 minutes in a 450 degree oven.
Pie Filling Ingredients:
2 Cups Whole Milk
1 Tablespoon Butter
1 Cup Firmly Packed Brown Sugar
2 Heaping Tablespoons Flour
2 Egg Yolks
1 Teaspoon Vanilla
Pie Filling Directions:
Mix sugar and flour, set aside. Heat butter and milk, add dry ingredients and eggs. Cook and stir until thick. Do not boil. Add vanilla. Cool. Pour into baked pie shell and top with meringue.
Meringue Ingredients:
3 Egg Whites (I use large or extra large eggs)
1/2 Teaspoon Vanilla
1/4 Teaspoon Cream of Tarter
7 Tablespoons Granulated Sugar
Meringue Directions:
Place egg whites in bowl, add vanilla, and cream of tarter. Mix until egg whites form tall fluffy peaks. Add sugar gradually while beating. Spread over pie filling. Cover pie filling to the edge of the crust. The meringue must be pushed up to the crust, if not it will pull away while baking. Use the back of a spoon to make lovely peaks in the meringue. Bake at 350 degrees until brown.
When mixed and cooked properly, this pie filling gels and is not runny.
Serve and enjoy!
Mix flour and salt. Add crisco and cut into flour mixture. Add in water one tablespoon at a time. Gather into a ball and roll out on a floured surface. Place in pie plate, do edges (I pinch mine). Poke pie bottom with a fork, all over the surface, so air can escape and not dome up the pie while it is cooking. Bake for 12 minutes in a 450 degree oven.
Pie Filling Ingredients:
2 Cups Whole Milk
1 Tablespoon Butter
1 Cup Firmly Packed Brown Sugar
2 Heaping Tablespoons Flour
2 Egg Yolks
1 Teaspoon Vanilla
Pie Filling Directions:
Mix sugar and flour, set aside. Heat butter and milk, add dry ingredients and eggs. Cook and stir until thick. Do not boil. Add vanilla. Cool. Pour into baked pie shell and top with meringue.
Meringue Ingredients:
3 Egg Whites (I use large or extra large eggs)
1/2 Teaspoon Vanilla
1/4 Teaspoon Cream of Tarter
7 Tablespoons Granulated Sugar
Meringue Directions:
Place egg whites in bowl, add vanilla, and cream of tarter. Mix until egg whites form tall fluffy peaks. Add sugar gradually while beating. Spread over pie filling. Cover pie filling to the edge of the crust. The meringue must be pushed up to the crust, if not it will pull away while baking. Use the back of a spoon to make lovely peaks in the meringue. Bake at 350 degrees until brown.
When mixed and cooked properly, this pie filling gels and is not runny.
Serve and enjoy!
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