Butterscotch Pie
Traditional New England pie.
The crust
Roll the plain dough paste of the pie crust to one fourth inch in thickness cut three nine inch circles prick place on a tin sheet and bake in the hot oven Between the layers of the crust- put butterscotch filling cover top with meringue. You can simply buy the frozen philo dough.
Butterscotch Filling
4 Tablespoonfuls of sweet unsalted fresh butter
6 Tablespoonfuls of white all purpose wheat flour
1 cupful of brown cane sugar
2 eggs
1/2 teaspoonful of kosher salt
2 cupfuls of milk
3 Tablespoonfuls of caramel syrup
Cream four tablespoonfuls of softened butter and add gradually add into this butter with a cup of brown cane sugar, then gradually add into this cream six tablespoonfuls of all purose flour. Beat your cold eggs eggs slightly with one half of teaspoonful salt. Scald two cupfuls of fresh milk and add three tablespoonfuls of caramel syrup into this milk. Add the milk into the batter and fold in the beaten egg. Pour this into the cooking pan and put into the water bath into the double boiler. Return to double boiler and cook the butterscotch mass for fifteen minutes stirring constantly until mixture thickens and afterward can stir occasionally. Caramel syrup is made by caramelizing one half cupful of sugar adding one third cupful boiling water and letting it boil until a thick syrup is formed. Then add this syrup to your butterscotch mass.
Meringue
3 eggs
1/2 cup of brown cane sugar
2 Tablespoons of powdered sugar
Beat the cold whites of three eggs with a pinch of salt and half of the cup of the brown sugar until stiff then fold in two tablespoonfuls of powdered sugar. Put the meringue layer on the top of the butterscotch mass between the two crusts and on the top of the pie and bake in a medium heat oven for 35 mins.