BUTTERSCOTCH PIE
Steps:
- Preheat the oven to 350 degrees F.
- In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
- Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
- Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.
BUTTERSCOTCH PIE
This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. -Cary Letsche, Brandenton, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, melt butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 487 calories, Fat 20g fat (10g saturated fat), Cholesterol 116mg cholesterol, Sodium 330mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 0 fiber), Protein 6g protein.
BUTTERSCOTCH APPLE PIE
Make and share this Butterscotch Apple Pie recipe from Food.com.
Provided by NoraMarie
Categories Dessert
Time 35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter; add flour, sugar and hot water.
- Cook until thick; add apples.
- Cook until tender; add vanilla.
- Put in baked pie shell; cool.
- Serve with whipped cream.
- Bake shell ahead of time.
- I have not tried this yet.
Nutrition Facts : Calories 200.5, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 42.9, Carbohydrate 41.2, Fiber 2.1, Sugar 35.1, Protein 0.7
AUNT JIMMY'S BUTTERSCOTCH MERINGUE PIE
This is one of my brother Gary's favorite pies made by my Aunt Jimmy. She was called Jimmy because when she was little she got a very short haircut which made her look like a boy so instead of her brother calling her by her right name, Sylvia, he called her "Jimmy". It's good after spicy food like barbecue.
Provided by Food Network
Categories dessert
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Make the Filling: In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately remove from the heat and set aside.
- Melt the butter in a large, heavy skillet over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook, stirring constantly, until caramelized, 5 to 7 minutes. (You'll smell a characteristic nutty caramel odor when the butter browns, signaling that the mixture is ready.)
- Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.
- Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisk in the Scotch.
- While whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
- Turn off the heat and whisk in the vanilla extract. Pour into the prebaked pie shell and set aside while you make the meringue.
- Make the Meringue: In a standing mixer fitted with a whip attachment, whip the whites in a clean dry bowl on low speed until foamy. Add the cream of tartar and continue whipping on medium speed until soft peaks are formed. Gradually pour in the sugar and continue whipping on high speed until stiff and glossy. Pile the meringue onto the pie and swirl to cover, spreading it to the edge. (Making sure it touches the edge.) Bake the pie until the meringue is lightly browned, about 15 to 20 minutes.
- Chill the pie, uncovered, at least 2 hours or overnight before serving.
TRADITIONAL SCOTTISH RECIPES - APPLE BUTTERSCOTCH PIE
I found this on rampantscotland.com an interesting and informative web site, and tried this on my family last night. Very good and easy. Especially when using ready prepared pie crust and sliced, tinned or frozen apples. A thin layer of plum jam and a meringue topping make this pie different, and extra good. Prep time is determined by whether or not you use fresh or tinned/frozen apples.
Provided by bshemyshua
Categories Dessert
Time 1h7m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- You can use a ready-prepared pastry flan case or make your own. I recommend Recipe #148258.(I would like to mention that on rampantscotland.com, most pie crust recipes are made with half lard, half butter. Seems to be another scottish touch, which I like).
- Peel and thinly slice the apples to fill the case completely.
- Beat together one egg and two tablespoon of cream. Mix this with the brown sugar, flour and pinch of salt.
- Spread this mixture over the apples and bake in a preheated oven at 220C/425F/Gas mark 7 for ten minutes. Then reduce the heat to 180C/350F/Gas mark 4 for a further 20 minutes or so, until the apples are soft.
- Make a meringue topping by placing two egg whites in a dry bowl and beat with an electric whisk/mixer until firm peaks form. Add the white sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved.
- Spread the plum jam over the apples and then spoon the meringue over the filling. Swirl into peaks with a fork or flat-bladed knife.
- Bake for a further 20 minutes or so until the meringue is lightly golden.(watch kind of closely, I've burned meringues by following these directions excactly because ovens vary) Serve cold.
Nutrition Facts : Calories 321.2, Fat 12.5, SaturatedFat 3.7, Cholesterol 40.8, Sodium 216.3, Carbohydrate 49, Fiber 3.2, Sugar 29, Protein 4.7
APPLE BUTTERSCOTCH CRISP
I give this classic dessert a rich twist with butterscotch pudding. The warm apple filling bubbles to perfection in a mini slow cooker. -Jolanthe Erb, Harrisonburg, Virginia
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- Place apples in a 1-1/2-qt. slow cooker. In a small bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. , Cover and cook on low for 2-1/2 to 3-1/2 hours or until apples are tender. Serve with ice cream if desired.
Nutrition Facts : Calories 406 calories, Fat 16g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 200mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 3g fiber), Protein 3g protein.
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