Double Butterscotch Pie Food

BUTTERSCOTCH PIE FOR TWO

Steps:

• Heat oven to 400 °F.
• Prepare the pie crust: Prepare a half recipe for a double pie crust (see Recipe Notes). Ease the crust into a 7-inch pie pan. Trim the edges to about ½-inch. Fold overhang under edge of pie crust and crimp decoratively. Prick the bottom with a fork. Save any scraps in the fridge, just in case. Wrap the crust tightly in lightly greased foil, then freeze for 15 minutes while you make the filling.
• Prepare the filling: Melt the butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar and salt and stir to combine (it will be clumpy, not smooth). Let the mixture simmer for 2 to 3 minutes, stirring constantly. Whisk in the cream and remove from heat. Let the mixture cool for 15 minutes.
• Par-bake the crust: When the pie crust is solid, coat a piece of foil with baking spray or butter and press tightly against frozen pie shell, covering the dough and rim and molding it to fit the shape of the edges.
• Bake the pie crust for 15 minutes, then carefully, gently remove foil. If any parts have puffed, just press them gently back into place. Patch any tears or cracks with reserved dough scraps. Leave the oven on.
• Bake the pie: Whisk in the eggs into the cooled filling, one at a time, then the vanilla. As soon as the crust comes out of the oven, pour in the filling and return the pie to the oven.
• Bake the pie for 10 minutes at 400 °F, then reduce the heat to 300 °F and bake another 15 to 20 minutes or until the pie jiggles slightly in the center when moved.
• Let the pie cool completely. Serve chilled or at room temperature with lightly sweetened whipped cream (especially if you have any imperfections to hide).

BUTTERSCOTCH PIE

Steps:

• Mix the brown sugar, flour and salt in the top of a double boiler.
• Stir in the milk, add the butter and cook over simmering water, stirring, until thickened.
• Let cook 20 minutes, stirring occasionally.
• Beat 2 egg yolks.
• Temper them with a little of the hot mixture, then stir them into the pudding.
• Cook 5 minutes longer.
• Remove from heat.
• Add the vanilla, then pour into the prepared pie shell.
• Beat the egg whites and cream of tartar until stiff, beating in the sugar a little at a time to make a meringue.
• Spread on top of pudding and brown in a 350*F oven for about 10 minutes or until golden.

OLD FASHION BUTTERSCOTCH PIE

Steps:

• Preheat the oven to 350. Measure out all of the ingredients and have placed nearby ready to add in at the appropriate time. Place the pie crust into a 9inch pie plate and flute the edges to hold the pie. Prick holes in the bottom of the crust with a fork and place on the middle rack in the oven and prebake the shell for 15 minutes. When done, remove from the oven and set aside. Leave the oven on 350 when you remove the pie crust.
• While the crust is baking, set out 2 sauce pots (one small and one medium) on the stove top and also a double broiler with the bottom filled with water. Start heating the water on high until water comes to a boil. When it comes to a boil, place the top pan of the boiler on top and cut the heat to medium - the water beneath should still boil - but at a lower level.
• When the crust is baking and the water is heating in the bottom of the double broiler, Place the milk in the small sauce pot and heat over medium heat until just about to boil - make sure to stir frequently so as not to burn the milk.
• In the medium sized sauce pot, while the crust is baking, the milk heating and the water in the double broiler is heating, melt the stick of butter over medium heat and then remove from the heat. Add the sugar and then stir in the egg yolks, flour, salt. When the milk almost boils, add it to this mixture. Set it back on the burner on medium and while stirring, bring it back to a boil. (By this time, the double boiler should be boiling).
• Pour this butterscotch filling into the top of your double broiler and cook stirring occasionally for 15 minutes. It will thicken some and turn a little darker colored. After 15 minutes. Pour this pie filling into the prebaked pie crust.
• For the meringue, pour the meringue ingredients into the bowl of your mixer and mix on a medium speed until the egg whites become HUGE and fluffy. When you are able to take a spoon and easy lift into a peak - the meringue will be a glossy white - then it is ready. Gently pour this meringue onto the pie filling that you have put into the crust. Pile it on high and using your spoon, swirl the meringue around a little and lift into little curly ques so that it browns nicely when you bake it
• Bake the whole pie at 350 for about 15 minutes , until the meringue peaks are a nice brown on the top.

JOLEAN'S BUTTERSCOTCH PIE, PENNSYLVANIA DUTCH STYLE

Steps:

• Preheat oven to 350°.
• Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat, and then remove from fire.
• Beat egg yolks.
• In separate large bowl, mix flour with 1/2 of milk, until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture.
• Add flour mixture to saucepan with sugar/butter mixture and cook on low/medium heat until thickened (anywhere from 30-45 minutes), stirring CONSTANTLY.
• Remove from heat and blend in vanilla extract. Stir CONSTANTLY until well blended and slightly warm and then pour into a prepared (baked) 9" pie crust.
• Top pie with meringue (recipe to follow).
• After meringue is spread on top, Bake at 350° for 12 to 15 minutes, or until meringue is golden. Cool for 10-15 minutes.
• MERINGUE: 3 egg whites (reserved from pie filling recipe), 1/2 teaspoons vanilla, 1/4 teaspoons cream of tartar, 6 tablespoons granulated sugar.
• With a mixer, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
• Spread meringue over slightly warm filling, sealing to edge of crust. (Then bake and cool as directed above.).

BUTTERSCOTCH PIE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
• Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
• Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.

DOUBLE BUTTERSCOTCH PIE

Steps:

• sift flours and sugar together, cut in crisco, until like sand, pour in milk, with a meat fork, stir until all flour is worked in, flour your countertop fairly good, pour your dough out, coat with flour, put some of the flour on your rolling pen to keep from sticking, roll in one direction, turn your dough a half turn, roll in one direction, turn your dough, do this until your pie crust is large enough for your pie dish. line dish with crust, crimp or flute edges, prick bottom of crust with a fork, bake at 350 until lightly brown.
• pie filling: in a saucepan, add 1 cup water, into this put 12 of the butterscotch disks, cook on medium to low heat until disks melt. when melted, pour this into a measuring cup, add enough water to make 1 cup. return to saucepan, add pudding mix, plain flour, 3 cups milk, using a whisk stirring constantly. cook until pretty thick, when thick, pour into pie crust, when you get almost all of your pudding mix poured in, and you think it will not hold the rest, pour the rest real slow, as it thickens pretty quick. set aside.
• topping; 4 egg whites, 1/8 teasp. cream of tarter, 6 tablespoon sugar, whip until very stiff, apply to pie, crush the other 2 butterscotch disks, (i use the handle of a butter knife) sprinkle over topping, put in oven, on 350 degree, brown.

BUTTERSCOTCH PIE

Steps:

• In a large saucepan, combine the milk and cream, and bring to a simmer over medium heat. Immediately turn off the heat and set aside.
• In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. (You will smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.)
• Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture is not smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.
• Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Add the scotch and whisk in.
• Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
• Turn off the heat and whisk in the vanilla extract. Pour into the pre-baked pie shell and chill, uncovered, at least 2 hours, or overnight.
• Preheat oven to 400 degrees F.
• For the meringue top: Whip whites with the salt to soft peaks, then add sugar and whip until sugar is dissolved and whites are glossy. Spread meringue on top of the slightly cooled pie and bake for 5 minutes until lightly browned (cappuccino colored). Chill until ready to serve.
• In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter.
• In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter.
• Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
• When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. If you like, you can roll out the dough between two sheets of waxed paper (flouring the bottom sheet and the top of the dough before rolling), which makes it much easier to transfer to the pan later on. However, you won't be able to check the progress of the dough as easily. It's entirely up to you.
• Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling. The dough should feel smooth and soft; some say it should feel like the inside of your forearm. If it gets sticky, sprinkle on a bit more flour, but don't do this more than two or three times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm the butter up. Keep rolling until the circle is at least 2 inches larger than your pan (for example, 11-inches wide for a 9-inch pie pan), or 3 inches larger for deep-dish pies.
• Set your pie or tart pan nearby. We always use heavy aluminum pans, because glass pans seem to bake the crust too fast. However, we know that the advantage of glass is that you can easily check the color of the crust. Again, it's up to you. Either choice will work.
• To transfer the crust to the pan, we find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan. Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. If using waxed paper, peel off the top layer, turn the crust gently into the pan, and peel off the remaining paper. Make sure that the dough is allowed to settle completely into the pan.
• Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; it will patch easily. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
• For a single-crust pie: Working around the rim, turn the crust under itself (not under the rim of the pan) to make a thick edge, pressing it firmly against the pan to reduce shrinkage. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge.
• Chill the finished crust or crusts for 20 to 30 minutes before filling the pie. When the bottom crust is filled, rest the top crust on top and pinch the edges together, turning them under all the way around. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge.
• For a prebaked pie or tart crust (blind baking): Preheat the oven to 375 degrees F. Line the inside of the chilled crust with aluminum foil (don't turn it down over the rim, but leave the extra sticking up so that you have something to hold on to). Fill the foil all the way up to the top of the shell with pie weights or dried beans. Bake 25 to 30 minutes, until dry and beginning to turn "blond". Lift the foil and weights out of the shell and bake another 10 to 15 minutes, checking frequently to prevent overbaking, until medium brown.
• Yield: 2 crusts
• Preparation time: 15 minutes plus rolling and shaping
• Cooking time: 30 minutes
• Ease of preparation: moderate
• Recipe courtesy Gale Gand, "Butter Sugar Flour Eggs" by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999

BUTTERSCOTCH PIE

Steps:

• Caramelize sugar in heavy sauce pan or iron skillet.
• Add water.
• Melt brown sugar with butter.
• Add to caramel mixture.
• Stir until well mixed.
• In top of double boiler: Mix cornstarch, salt, and sugar.
• Add beaten egg yolks and milk.
• Add caramelized sugar mixture slowly.
• Stir constantly.
• Cook in double boiler until thick.
• Add vanilla.
• Cool.
• Pour into pie shell.
• Top with Meringue.
• -------Meringue---------.
• Beat egg whites and salt at high speed until frothy.
• Add sugar gradually.
• Continue beating at high speed until mixture stands in peaks.
• Spread to edges of pie crust, completely sealing in filling.
• Bake until light brown at 400 degrees.