Triple-decker butterscotch pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| ¾ | teaspoon | Salt |
| ⅔ | cup | Shortening |
| 6 | tablespoons | (-8) Ice Water |
| 2 | cups | Milk |
| 1¼ | cup | Brown Sugar |
| ⅓ | cup | Flour |
| ⅛ | teaspoon | Salt |
| 2 | Egg Yolks -- beaten | |
| 2 | tablespoons | Butter |
| ½ | teaspoon | Vanilla Extract |
| 2 | Egg Whites | |
| ¼ | cup | Granulated Sugar |
| ½ | teaspoon | Vanilla Extract |
| Sprinkle Salt | ||
Directions
CRUST
FILLING
MERINGUE
For the crust: Preheat oven to 450 F. Sift flour and salt and cut in shortening. Add enough ice water to hold ingredients together. Divide dough into 3 parts and roll into three 9-inch circles. Place separately on baking sheets, prickling each well. Bake for 8 to 10 mins or until delicately browned. Cool.
For the filling: Scald the milk in the top of a double boiler. Mix sugar, flour, and salt and add to milk, stirring constantly until thick. Add a little of the mixture to the beaten egg yolks, then return to the double boiler. Cook 4 mins more. Stir in butter until melted, add vanilla, then cool. Put together with the 3 crusts like a layer cake, alternating crust with filling and ending with filling on top.
For the meringue: Reduce oven to 325 F. Beat egg whites until soft peaks form. Gradually add sugar, then vanilla and salt. Continue beating until stiff peaks form. Pile meringue lightly on top and sides of pie and bake for 15 mins, until light brown. Cool and refrigerate. Serve chilled.
Yield: 8 servings.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking