A tree never goes far from its roots. Who said that? ME! I said that! I made it up just now! My roots are why you are seeing Old Fashion Butterscotch Pie today! Also, because a reader asked for a Butterscotch Pie recipe. Remember back a couple of months ago I showed you a recipe from Gerschuh’s Restaurant in Greenville, OH? Yep!
I knew you would remember! I told you all about George Trittschuh who greeted all of the guests, asked how the meal was (and meant it) and then encouraged you to try the pie. Rumor had it that he came in early and made all of the pies himself (including Old Fashion Butterscotch Pie and Old Fashion Sugar Cream Pie).
If I had visited Gerschuh’s today they might have given me a piece of pie for my birthday – whooo hoooo – what a big decision that would be! Thank goodness I can make my own since Gerschuh’s isn’t around anymore. Does that get a 🙁 emoji or a 🙂 emoji, I’ve confused myself with that statement.
I don’t know if George came in early and made the pie’s himself, but I wouldn’t doubt it! If you could have SEEN those pies! The Old Fashion Butterscotch Pie was always so impressive with its BIG TOP HAT of massive meringue. It would jiggle and glisten as he carried it out to the table to show you what he had available.
As a kid I always thought it would be so funny if some of that tall meringue on top of Old Fashion Butterscotch Pie fall off and SPLAT on the floor- but it never did. Not that I saw anyway. Now, thanks again to my old friends from home, I have another Gerschuh’s recipe to share. I know, I know, this is mostly a Southern Recipes kind of place, but believe me, those Northerners can cook too – and this Old Fashion Butterscotch Pie is Proof!
THE RECIPE FOR OLD FASHION BUTTERSCOTCH PIE
- For the Pie
- 1 refrigerated Pie Crust (I use the one in the red box)
- 1 stick of Good Quality Butter
- 1 ½ Cups dark brown sugar
- 4 egg yolks (save the whites for the meringue)
- 5 ½ Tbs all-purpose flour
- ¼ tsp kosher salt
- 1 ½ Cups scalded milk
- For the Meringue
- 4 egg whites
- ½ cup granulated sugar
- 1 tsp vanilla extract. Instructions
- Preheat the oven to 350. Measure out all of the ingredients and have placed nearby ready to add in at the appropriate time. Place the pie crust into a 9inch pie plate and flute the edges to hold the pie. Prick holes in the bottom of the crust with a fork and place on the middle rack in the oven and prebake the shell for 15 minutes. When done, remove from the oven and set aside. Leave the oven on 350 when you remove the pie crust.
- While the crust is baking, set out 2 sauce pots (one small and one medium) on the stove top and also a double broiler with the bottom filled with water. Start heating the water on high until water comes to a boil. When it comes to a boil, place the top pan of the broiler on top and cut the heat to medium - the water beneath should still boil - but at a lower level.
- While the crust is baking and the water is heating in the bottom of the double broiler, Place the milk in the small sauce pot and heat over medium heat until just about to boil - make sure to stir frequently so as not to burn the milk.
- In the medium sized sauce pot, while the crust is baking, the milk heating and the water in the double broiler is heating, melt the stick of butter over medium heat and then remove from the heat. Add the sugar and then stir in the egg yolks, flour, salt. When the milk almost boils, add it to this mixture. Set it back on the burner on medium and while stirring, bring it back to a boil. (By this time, the double boiler should be boiling).
- Pour this butterscotch filling into the top of your double broiler and cook stirring occasionally for 15 minutes. It will thicken some and turn a little darker colored. After 15 minutes. Pour this pie filling into the prebaked pie crust.
- For the meringue, pour the meringue ingredients into the bowl of your mixer and mix on a medium speed until the egg whites become HUGE and fluffy. When you are able to take a spoon and easy lift into a peak - the meringue will be a glossy white - then it is ready. Gently pour this meringue onto the pie filling that you have put into the crust. Pile it on high and using your spoon, swirl the meringue around a little and lift into little curly ques so that it browns nicely when you bake it
- Bake the whole pie at 350 for about 15 minutes - until the meringue peaks are a nice brown on the top.
TIPS AND TRICKS FOR OLD FASHION BUTTERSCOTCH PIE
- Is this recipe hard? No. It isn’t hard – it DOES, however, require organization. Which, if you are like me, makes it difficult for me. I have never been very organized and so, I really had to think my way through this recipe.
- Read the recipe through several times before you embark upon making it. Make some mental notes about when you will do what. That always makes things easier!
- Pour/prep all of your ingredients before starting, especially the first time you make this recipe. You will have several things going at once and you need to have your ingredients ready to go.
- Regarding the ingredients for this pie – use the best ingredients that you can. I use my own hen eggs – very eggy. The Plugra Butter has a flavor you can’t imagine – very deep. I prefer this butter when I am spreading on toast or in my baking or in any recipe where the butter flavor is key. The Butter in BUTTERSCOTCH is KEY!
- Have your pot holders ready! There are LOTS OF HOT THINGS in this recipe – I don’t want any of my precious readers burning themselves!
- When you cook the filling in the double boiler, it will become the consistency of a custard. Now, many of us have never had a custard! It is like the cream filling of a cream filled donut. Just a tiny bit thinner than a pudding.
- You may notice a few tiny lumps in the filling as you stir it in the double boiler – dont’ worry – just keep stirring – they will work themselves out.
- If you don’t have a mixer, don’t worry – you can whip the egg whites by hand. In fact, THAT IS WHAT I HAD TO DO! My old grandmotherly KitchenAid mixer STOPPED WORKING just as I got ready to beat the egg whites – I grabbed the whisk and just kept beating as fast as I could until the meringue formed peaks.
- If you have never made a meringue before, you can do a lot of reading about it – but I followed the instructions given by George to the Dayton Daily News, “Just dump everything together (egg whites and sugar) and then beat the hell out of it”. It works.
- I did add vanilla to the meringue, which was not in the original recipe. I like it that way, but you might want to leave it off – entirely up to you.
- Scalded milk is milk that has been heated to just the point of boiling but not boiling yet.
NUTRITION LABEL FOR OLD FASHION BUTTERSCOTCH PIE
OTHER STUFF BESIDES OLD FASHION BUTTERSCOTCH PIE
I’m including some of my garden pictures here because, I promised to show it to you a few weeks ago after I got it all in the ground, but I never got around to even taking my cell phone down there and taking any pictures!
I carried a cell phone (and before that a pager) 24/7 for many years for work – being at the beck and call of every little problem that arose. I think I have a type of PTSD because of that and I frequently just leave the cell phone in the house when I go outside to do something.
You might say, “something terrible could happen” “what if you saw a snake!” “what if you got hurt and needed to call for help” “what if the chicken coop door closed behind you and locked you in” (this happened to someone we know, didn’t it, Sarah Uselton?). My response to all of those is, “it might”.
My other response is, I lived many many years with no form of electronic communication always in my pocket and I made it through. I can probably make it down to my barn and garden and back without too big of a tragedy. At least I hope so.
I’ll see ya’ll next week – unless something bad happens to me down at the barn today.