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Butterscotch Pie

This clipping is probably from the Kansas Farmer for March 20 during the 1950’s.  I’m betting it was 1957 because March 20 was a Wednesday and I’m guessing the newspaper was a weekly, out on Wednesdays.  Anyway, there are two clippings in similar type for an Apple Pie and this one.  I’ve never made a butterscotch pie, but Thanksgiving is this week and this might be an option.  I think it’s interesting that they spelled syrup with an “i” and it passed the editors!  Also, with both cornstarch and flour in that amount, I’ll bet the pie slices pretty well.


Butterscotch Pie

This was her first pie and she has not altered the recipe since.

1 cup brown sugar, firmly packied
1/4 cup water
1/4 c butter
1 tablespoon corn syrup
1 3/4 cups milk
3 tablespoons cornstarch
3 tablespoons flour
1/4 teaspoon salt
1/2 cup granulated sugar

Combine brown sugar, water, butter and corn syrup. Cook until temperature reaches 250⁰ on sugar thermometer.  Scald milk and add gradually to dry ingredients.  Cook 15 minutes in double boiler stirring constantly.  Add hot butterscotch mixture, stirring until smooth.  Pour over slightly-beaten egg yolks.  Cook 1 minute more.  Pour into baked pie shell.  Top with meringue or whipped cream.  See meringue recipe previous page.


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