Monday, August 6, 2012

Butterscotch Pie

Paula George
These are some of my family's favorites that I have been making for years...hope you'll enjoy them also!

NANNY FAULK'S BUTTERSCOTCH PIE

3 egg yolks

1-1/2 cups brown sugar

2 cups milk

6 Tbsp. flour

4 Tbsp. butter

6 Tbsp. water

1/2 teaspoon salt

1 teaspoon vanilla extract

1 prebaked 9 inch deep dish pie crust

Combine sugar, milk, flour, water, and salt. Bring to a boil over

medium heat in a heavy saucepan. Boil 2 minutes, stir small

amount hot mixture into beaten egg yolks. Return to cooked

mixture and boil 1 additional minute. Remove from heat and stir

in butter and vanilla extract. Pour into baked pie crust. Prepare

Meringue from 3 egg whites, 1/4 cup sugar, and 1/2 tsp. vanilla

extract. Beat until stiff peaks form. Spread over pudding and

bake at 350 for 10-15 minutes until golden.

MOMMA PAULA'S CHOCOLATE PIE

1 cup sugar

1/4 cup flour

1/2 cup dry cocoa

2 cups milk

3 eggs, separated

2 Tbsp. butter

1 teaspoon vanilla extract

6 Tbsp. sugar

1 teaspoon vanilla extract

1 pre-baked 9 inch pie crust.

In heavy saucepan, combine sugar, flour , cocoa and milk. Bring to boil over
medium heat.

Boil 2 minutes and remove from heat. Stir 1/4 cup hot mixture into beaten egg
yolks and

then return to hot mixture stirring constantly. Return to heat and cook 2
minutes more.

Remove from heat and stir in butter and vanilla extract. Pour into baked crust.

Beat 3 egg whites, 6 Tbsp. sugar, and 1 teaspoon vanilla extract until stiff
peaks form.

Spread over hot pudding and bake at 350 for 10-15 minutes until golden brown.

PEANUT BUTTER PIE like "Little Joe's" Oneonta, AL

1 Pre-baked 9 inch Deep Pie Crust

Peanut Butter Layer:

1 cup confectioner's sugar

1/3 cup creamy peanut butter

Combine sugar and peanut butter until crumbly. Set aside.

Custard Filling:

1-1/2 cups sugar

6 Tbsp. flour

1/4 tsp. salt

2-1/4 cups milk

3 Egg yolks, beaten

1/4 cup butter

1 teaspoon vanilla extract

In heavy 3 qt. saucepan, combine sugar, flour, salt and milk. Over medium heat,

bring to boil, boil for 2 minutes. Remove from heat. Stir 1/2 cup hot mixture
into

beaten egg yolks; return to hot mixture, stirring while adding. Return to heat
and

bring to boil; boil 2 minutes, stirring constantly. Remove from heat and add

butter and vanilla.

Meringue:

3 egg whites

1/4 tsp. cream of tartar

6 Tablespoons sugar

1/2 tsp. vanilla extract

Beat until stiff peaks form.

ASSEMBLY:

Sprinkle 1/2 cup Peanut Butter Sugar Mixture in bottom of baked pie crust.

Top with 1/2 of the cooked custard.

Sprinkle 1/2 cup of Peanut Butter Sugar Mixture over custard.

Fill crust with remaining custard.

Top with prepared Meringue.

Bake at 350 degrees for 12-15 minutes until golden.

Sprinkle with remaining 1/3 cup Peanut Butter Sugar Mixture.

Fried Apple or Peach Pies

Pastry:

2 cups all-purpose flour

1/2 tsp. salt

1 tsp. baking soda

1/2 cup shortening

4 Tbsp. ice water

1 Tbsp. vinegar

Mix flour, salt, & baking soda. Cut in shortening with fork or pastry blender
until

crumbly. Sprinkle with water and vinegar. Form into dough. Refrigerate 2 hours

or overnight. Roll on lightly floured surface. Do not overwork dough. Makes 8-10

fried pies or 1 deep dish pie pastry.

Filling:

3 cups peeled and diced apples or peaches

1/2 cup water

2/3 cup sugar

1/2 tsp. cinnamon

1/8 tsp. nutmeg

2 Tbsp. flour

Alternate Dried Fruit (use 2 pkgs.) chopped

and 1-1/2 cups water.

Cook fruit and water until tender but not mushy. Add remaining ingredients and

cook until thick. Use heaping Tbsp. of filling for each fried pie. Fry in 1/2"
hot

oil in iron skillet. Turn once.

Glaze if desired:

Combine 1 cup confectioner's sugar and 1/4 cup water. Brush on hot pies

 

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