Butterscotch Pie

This had got to be Dave’s Favorite dessert. If you double this only use one egg and you will get five double pie crusts, so when I make these I usually make the double recipe, make 2 pies, the chickpea rolls and use the rest to make a cinnamon twist. If you are curious about the cinnamon twist, it’s just a tiny cinnamon roll made with left over pie crust.

Butterscotch Pie

Pastry

  • 1 1/4 cups whole wheat flour
  • 1 1/4 cups white flour
  • 1 1/2 teaspoons brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup vegetable shortening
  • 3/4-1 cup water
  • 1/2 tsp vinegar
  • 1 egg

Method

Sift together dry ingredients. Cut up vegetable shortening into flour mixture with a pastry knife or I just used two butter knives. Mix in liquid and lightly beaten egg.

Roll out, and place in pie shell, cut off excess and poke with fork evenly before placing in the over. Cook for about 10 minutes in a preheated oven at 350F, or until golden brown. Let cool before filling.

If you are making, Apple, Cherry or any pie which requires the filling to be baked do not pre-bake the crust.

Filling

  • 3 tbsp butter
  • 5 tbsp flour
  • 1 cup of brown sugar
  • 2 cups of milk
  • 1/4 tsp salt
  • 2 egg yolks beaten
  • 1 tsp of maple flavoring

In a sauce pan combine butter, flour and brown sugar over medium heat, until the mixture starts to change color and solidify. You need to stir this constantly and I usually use a whisk because you will need it for the next step.

Combine milk, salt and egg and slowly add to the sugar mixture, whisking in small amounts at a time as to not have scrambled eggs. When the mixture begins to thicken whisk in maple flavoring, I sometimes add a little extra.

Pour into Pie shell and let cool at room temperature for a few hours. Store in fridge afterwards.


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