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Butterscotch Piepies, penndutch 1 cup brown sugar 1/4 cup water 1/4 cup butter 3 each egg, well beaten 2 cup milk 3 tablespoon flour 1 teaspoon vanilla 1 single *pie pastry, baked 1 single whipped cream Cook the sugar and water until it will spin a thread. Add butter, beat the eggs and stir in the flour which has been mixed with 1/2 cup of the milk. Add balance of the milk and vanilla. Pour into the hot syrup and cook until mixture is thick. Pour into a baked pie shell and set aside to cool. When ready to serve, cover with whipped cream. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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