Posted on 04/20/2017 3:32:31 PM PDT by Jamestown1630
I used to have an elderly neighbor who asked me once to make him a Butterscotch Pie for his birthday, and it became an annual tradition. Once, I added a caramel cage, and was surprised at how easy this is to do. Here is a recipe for the caramel, from ‘The Chef In Me’:
http://thechefinme.com/decorating-with-caramel-for-adults-only/
The following video from Worldwide Culinary Apprentice shows the technique; he makes it on the inside of a small bowl, but when I did it, I used a large bowl and drizzled the caramel on the outside; then I snipped the cage down so that it would fit just inside the crust, covering the entire pie:
https://www.youtube.com/watch?v=7FctltEabsU
If you're doing this ahead of time, you want to keep the cage in a very dry place, and don't put it on the pie until the last minute. An airtight cake tin is a good place to keep it.
Here is Roy’s Butterscotch Pie Recipe (not sure where I originally found this, but it may have been an older edition of The Joy of Cooking):
Roy’s Butterscotch Pie
Pastry for 1-crust Pie
1 C. sifted all-purpose Flour
1/3 C. plus 1 T. butter or 1/3 C. Lard
½ tsp. Salt
2 to 2-1/2 T. ice water
Sift Flour with Salt into medium bowl. Cut in Shortening until mixture resembles coarse corn meal.
Quickly sprinkle ice water, 1 T. at a time, over flour mixture. Mix gently until just moist enough to hold together. Shape into ball, wrap or cover, and refrigerate until ready to use.
Roll out between sheets of wax paper to fit into oiled pie plate. Pierce bottom with fork. Bake at 450 for 12 to 15 minutes or until golden. Cool completely on wire rack before filling.
Filling: In small saucepan, combine
¼ C. cornstarch
¾ C. light brown Sugar
¼ C. granulated sugar
½ tsp. salt.
Mix well, then stir in
2-1/2 C. milk.
Over medium heat, bring to boil, stirring. Boil 1 minute, stirring constantly, and remove from heat. Stir half of hot mixture into
3 egg yolks that have been lightly beaten.
Mix well, and return this mixture to the saucepan.
Bring back to boil, stirring. Boil 1 minute longer and remove from heat. Stir in
2 T. Butter
1 tsp. vanilla.
Pour immediately into pie shell. Preheat oven to 400 degrees while making Meringue.
Meringue:
3 egg whites at room temperature
¼ tsp. cream of tartar
6 T. granulated sugar
Beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar, 2 T. at a time, beating well after each addition. Continue to beat until stiff peaks form.
Spread meringue over warm filling, sealing to edge of crust.
Bake 7 to 10 minutes, or until meringue is golden. Cool on wire rack, away from drafts, at least 1 hr. before serving.
(For Butterscotch cream pie: instead of meringue, spread pie with ½ C. heavy cream whipped and combined with 2 T. sifted confectionsers sugar, after filling has cooled. Refrigerate until serving.)
-JT
Brown sugar makes sense. Let’s see what was I making… I know it had a maple flavor, ended up making maple caramels. It was something to go over a cake…a glaze. I made it again the second time without over boiling it and it turned out fine.
I should’ve read your post before I guessed again :-)
That’s what I’ve always understood, but I could be wrong. Perhaps SkyDancer can elucidate re: Gender Self-Identity ;-)
I have a cousin who always sent us at Christmas those maple sugar candies from Canada that are shaped like a maple leaf; I think the Vermont Country Store sells them. They are WONDERFUL!
I’d like to learn to make them.
Oh, My! My Grandma Anita used to make Butterscotch Pie, and my Mom always made an awesome Chocolate Pie...both of them could make Meringue to die for! I haven’t mastered that skill quite yet...
I must say that Mom’s Lemon Meringue Pie at Easter was a little bit ‘weepy’ but we still ate it all. ;)
And don’t EVEN get me started on Grandma’s Grasshopper Pie! She made that for me for more Birthdays than I care to admit.
Love you, Mom! Miss you, Grandma! Every. Day. *HEART*
I take it you’ve not seen my profile page here.
My profile page here tells all.
*Butting In*
Your Profile Page ROCKS! I’ve read it a few dozen times!
CARAMEL PEACH PIE
ING 3 pounds ripe peaches 2 tablespoons cornstarch 1 1/2 tablespoons all-purpose flour 2 teaspoons fresh lemon juice 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup plus 1 tablespoon sugar, divided 1/4 cup mild honey 2 tablespoons water 3 tablespoons unsalted butter All-butter pastry dough 1 tablespoon whole milk
PREP FRUIT Cut an X in bottom of each peach, then blanch peaches in batches in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1-inch-thick wedges. Toss peaches well with cornstarch, flour, lemon juice, cinnamon, and salt in a large bowl.
CARAMEL Bring 1/2 cup sugar, honey, and water to a boil in a 1 1/2-to 2-quart heavy saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil without stirring, swirling pan occasionally so caramel colors evenly, until dark amber, about 5 minutes.
Remove from heat and add butter, swirling pan until butter is melted. Pour over fruit and toss (caramel may harden slightly but will melt in oven).
CRUST Roll out 1 piece of dough (keep remaining piece chilled) into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out remaining dough. Roll out remaining piece of dough into an 11-inch round on a lightly floured surface with a lightly floured rolling pin.
ASSEMBLY Transfer filling to pie shell, mounding it. Cover pie with pastry round. Trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Brush top all over with some of milk, then sprinkle with remaining tablespoon sugar. Cut 3 steam vents in top crust with a paring knife or use a tiny heart or star cookie cutter to make it fancier. Note, however, the crust will “wrinkle” as it settles, and your cut-out shapes won’t hold up all that well.
Bake pie on hot baking sheet 25 deg 20 minutes. Reduce oven temperature to 375°F. Continue to bake until crust is golden-brown and filling is bubbling, about 50 minutes more. Cool pie to room temp.
SERVE w/ scoop vanilla ice cream
I remember the clear tubes of 7-bean soup, tightly packed so the types were in color and texture contrasting layers, with the spices at the bottom, so appetizing.
Thank You -!
Now I have!
That’s a perfect screen name :)
Thanks - I used to listen to Chopin music when I was learning to fly sailplanes - when I graduated to aerobatic training I listened to Little Richard.
Do you mean the Manischewitz soup? They are great to keep on hand. I sauteed garlic, onions, & carrots, bay leaf, chicken broth. When you’re tired & want something delicious they are wonderful!
& add them in......doh
It used to look like this but in clear plastic in the kosher aisle.
Well that wasn’t what I ended up with! What a mess and the taste was just as bad as it looked...dumped it out entirely. Yulk!
God Bless, JT!
Wow! Thanks!
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