Raisin Butterscotch Pie With Brown Sugar Meringue Food

OLD FASHIONED RAISIN PIE

Steps:

• Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry and trim the pastry 1/2 inch beyond the rim of the pie plate. Combine the raisins, brown sugar, corn starch and drink mix in a 3-quart saucepan.
• Stir in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture boils and thickens.
• Remove from the heat and stir in the walnuts.
• Turn the mixture into the pastry-lined pie plate and dot with the butter.
• Roll out the remaining pastry to an 11-inch circle. Place the top crust over filling and trim the edge to 1-inch beyond the rim.
• Fold the top crust under the bottom crust and form a ridge. Flute the edge and cut steam vents in the top crust. Bake in a preheated 400 degree F.
• oven for 30 minutes or until the crust is a golden brown and the filling is bubbly.
• Cool on a wire rack.

BUTTERSCOTCH MERINGUE PIE

Steps:

• Whisk together the cornstarch, salt, whole milk, and egg yolks until smooth. Set aside convenient to the stove.
• In a heavy saucepan, melt the butter.
• Add the brown sugar and stir together until all the sugar is moistened.
• Cook over medium heat until the butter/sugar mixture is boiling, stirring frequently with a long-handled wooden spoon or heat-resistant spatula.
• As soon as the butter/sugar mixture barely starts to smoke, carefully pour in the heavy cream. It will bubble up and spatter. The sugar will seize up into a hard mass. Worry not. Continue to cook and stir, switching to a whisk to make things a bit easier, until the sugar melts back into the cream.
• Once the mixture is smooth again, pour about half of it into the egg mixture, whisking all the while. Then pour the egg mixture back into the pan.
• Cook over medium to medium-high heat until the mixture comes to a boil. Boil, stirring constantly, for 2 minutes. Do not slack on this part, or the pudding will not set up correctly. 2 full minutes. Set a timer.
• Strain the pudding through a fine-mesh strainer into a bowl. Stir in the vanilla. Fill the prepared pie shell so it is full up to the crimped edge. Set aside for a few minutes while you make the meringue.
• In a metal bowl set over a pot of simmering water, whisk the whites, salt, and brown sugar together until all the sugar has dissolved and the mixture is very hot--about 165F.
• Remove the bowl from the heat and beat on medium speed with a hand mixer until the mixture thickens somewhat and lightens in color.
• Add the vanilla and beat on high speed until the tips of the meringue just curl over a bit at the ends when you hold the beaters upright.
• Dollop the finished meringue onto the pie filling and carefully spread it out so it completely covers the filling and meets the crust all the way around.
• Using an offset spatula, press it onto the meringue and then lift straight up to make swoops and peaks if you'd like.
• Place under the broiler, watching it carefully, or use a torch to brown your meringue. Chill overnight before serving. Share. Or don't. Enjoy!

AUNT JIMMY'S BUTTERSCOTCH MERINGUE PIE

Steps:

• Preheat the oven to 325 degrees F.
• Make the Filling: In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately remove from the heat and set aside.
• Melt the butter in a large, heavy skillet over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook, stirring constantly, until caramelized, 5 to 7 minutes. (You'll 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 isn't 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. Whisk in the Scotch.
• While 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 prebaked pie shell and set aside while you make the meringue.
• Make the Meringue: In a standing mixer fitted with a whip attachment, whip the whites in a clean dry bowl on low speed until foamy. Add the cream of tartar and continue whipping on medium speed until soft peaks are formed. Gradually pour in the sugar and continue whipping on high speed until stiff and glossy. Pile the meringue onto the pie and swirl to cover, spreading it to the edge. (Making sure it touches the edge.) Bake the pie until the meringue is lightly browned, about 15 to 20 minutes.
• Chill the pie, uncovered, at least 2 hours or overnight before serving.

RAISIN BUTTERSCOTCH PIE WITH BROWN SUGAR MERINGUE

Steps:

• grind raisins in food processor.
• heat butter and sugar until melted.
• add 2 cups milkand scald over boiling water (im guessing double boiler herez).
• combine cornstarch and remaining milkraisins salt and egg yolks
• add to milk mixture and stir constantly until thick.
• add vanilla
• pour into pie shell top with meringue
• whip egg whites until frothy add sugar gradually add vanilla
• beat until stiff top pie
• bake in 350 degree oven 10 minutes or until browned.

SOUR CREAM RAISIN MERINGUE PIE

Steps:

• Heat oven to 400°F.
• Blend cornstarch, all sugar, salt, and nutmeg in saucepan. Blend in sour cream. Stir in egg yolks, raisins, and lemon juice. Cook over med heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute. Immediately pour into baked pie shell.
• BROWN-SUGAR MERINGUE RECIPE.
• 3 egg whites, 1/4 teaspoon cream of tartar, 6 tablespoons brown sugar, 1/2 teaspoon vanilla. Beat egg whites & cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time--continue beating until stiff & glossy. Do not underbeat. Beat in vanilla.
• Heap meringue onto hot pie filling; spread and carefully seal meringue to edge of crust to prevent shrinking or weeping.
• Bake about 10 min or until lightly browned.
• Cool away from draft.

BROWNED BUTTER BUTTERSCOTCH MERINGUE PIE

Steps:

• Heat oven to 350°F.
• Make crust: Combine cracker crumbs, 2 tbsp granulated sugar, and 1/4 tsp salt. Add the melted butter and mix to moisten dry ingredients. Press onto bottom and up sides of a 9" pie pan Bake until the edges of the crust are beginning to brown, 8-10 minute.
• Make filling: Melt the butter in a small saucepan over medium heat. Once melted, swirl the pan until the butter begins to brown, 2-3 minutes more. Remove from heat.
• In the top half of a double boiler, combine the brown sugar, flour, cornstarch, and 1/2 tsp salt. Stir in the browned butter, milk, and egg yolks until fully incorporated. Cook mixture over simmering water, whisking until the mixture thickens and coats the back of a sppon, about 8 minutes. Pour the pudding mixture into the prepared crust. Lay a piece of plastic wrap over the top of the pie to prevent a skin from forming. Refrigerate while you make the meringue.
• Make the meringue: With an electric mixer, beat the egg whites and cream of tartar until frothy. Add the salt and beat until soft peaks form. Add the sugar, 1 tbsp at a time, beating until incorporated. Continue to beat until glossy peaks form, about 4 minutes. Beat in the vanilla.
• Remove the plastic from the pudding. Spoon some of the meringue onto the edge of the pudding, spreading it right up to and touching the crust to create a seal. Spoon the rest of the meringue into the center, and using the back of a spoon, spread to cover the entire top.
• Bake until the meringue is golden brown, 10 to 15 minutes. Let stand for at least 1 hour before serving.

BUTTERSCOTCH MERINGUE PIE

Steps:

• Bake pie crust as directed.
• Cool.
• Preheat oven to 400°F Mix flour and salt together in a small bowl.
• Add 2/3 cup milk and beat until smooth.
• Melt butter in a pot over medium heat: add brown sugar and cook until thick and fluffy.
• Add 1 1/2 cups milk all at once.
• Cook over medium heat until butterscotch dissolves.
• Stir a small amount into flour mixture.
• Add to cooked mixture in pot.
• Cook over medium heat until thick.
• Cook additional 5 minutes stirring constantly.
• Stir a small amount of hot mixture into beaten egg yolks.
• Add eggs to mixture in pot and cook stirring for 1 minute longer.
• Remove from heat and stir in vanilla.
• Pour into baked, cooled shell.
• Prepare meringue and spread on filling.
• Bake for 5-7 minutes until meringue is lightly browned.
• MERINGUE: Beat egg whites until stiff but not dry.
• Gradually add sugar, while beating.
• Pile gently onto pie filling.
• Bake.

MUM'S RAISIN PIE

Steps:

• 1. Pre-heat oven to 425F. Combine raisins and water in a saucepan and boil for 5 minutes. Stir occasionally so it doesn't stick to bottom of pot.
• 2. Blend sugar, cornstarch, cinnamon and salt. Reduce heat a little and add to raisin liquid and cook, stirring until clear. Remove from heat.
• 3. Stir in vinegar and butter. Cool slightly.
• 4. Turn into pastry-lined pan. Cover with top pastry (pierce top in several places) or use lattice strips of pastry. Bake at 425°F. about 30 minutes or until crust is golden brown. Let cool.

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.

BUTTERSCOTCH PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, melt butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

BROWN-BOTTOM BUTTERSCOTCH PIE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a food processor, combine crushed crackers, cashews, and granulated sugar. Cover and pulse several times to form fine crumbs. Add melted butter, and cover and pulse several times to combine. Press mixture onto bottom and up sides of a 9-inch pie plate. Bake for 8 to 10 minutes or until fragrant and firm. Cool on wire rack. Note: If desired, gingersnap crumbs may be substituted for graham crackers, and pecans may be used instead of cashews, as per original, very old recipe.
• 3. In small saucepan, bring whipping cream just to boiling over med. high heat. Remove from heat; add chocolate chips (do not stir). Allow to stand 5 minutes. Stir until smooth, and pour evenly over bottom of cooled crust.
• 4. In med. saucepan, combine brown sugar, cornstarch, and salt. Whisk in about 1/2 C. of evaporated milk. Then whisk in egg yolks until combined. Whisk in remaining evap. milk and milk. Cook and stir over medium heat until thickened and bubbly. Remove from heat, and stir in 3 TB. butter and vanilla. Cover and keep warm.
• 5. Prepare brown sugar meringue. In large mixing bowl, beat egg whites with electric mixer on medium high speed until soft peaks form. Gradually add brown sugar and granulated sugar, 1 Tbsp. at a time. Beat on high until stiff peaks form.
• 6. Pour warm filling over chocolate layer in pie pan. Spread meringue over warm filling, sealing to edge of crust and swirling meringue into peaks. Bake for 15 minutes, or until meringue is firm and golden. Cool on wire rack for 1 hour, then chill for 4-6 hours before serving.

SOUR CREAM RAISIN PIE

Steps:

• In a small covered sauce pan, cook raisins with water until liquid is absorbed, about five minutes. Allow to cool. Combine sugar and flour.
• Add beaten egg yolks, sour cream, cinnamon and vanilla. Cook in a double boiler until mixture begins to thickened. Mix in raisins, and pour into prebaked pie crust. Spread with meringue.
• MERINGUE:
• 3 egg whites
• 4 tablespoons sugar.
• Beat egg whites until stiff, but not dry, in the clean bowl of an electric mixer, gradually adding in sugar. Spread meringue on top of raisin filling. Sprinkle lightly with sugar. Bake at 350°F until meringue is lightly golden (about 12 minutes). Makes two 8 inch pies. Serve at room temperature with whipped cream on top if you like.
• Or you can use this topping:.
• WHIPPED CREAM TOPPING -.
• 1 cup heavy cream.
• 1/4 cup sugar.
• 1 teaspoon vanilla.
• Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie.