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Pie Recipe from 1931

Published by Muggsy on May 16, 2024

Nut Butterscotch Pie (1931)

Recipe by Mrs. Alexander GeorgeCourse: DessertCuisine: American

Ingredients

  • 1-1/2 cups flour

  • 1/2 tsp salt

  • 1/2 cup lard

  • 3 tb cold water

  • 1-1/4 cups dark brown sugar

  • 1-3 cups flour

  • 3 egg yolks

  • 2 cups milk

  • 1 tsp vanilla

  • 1 Tb butter

  • 1/2 cups nuts (unspecified)

  • 3 egg whites

  • 5 Tb sugar

Directions

  • Dough: Mix 1-1/2 cups flour and salt. Cut in lard with knife. Mixing with knife, add water. When stiff dough forms, roll it out and fit into a deep pie pan. Prick with fork and bake 10 minutes in moderate oven. Add filling.
  • Filling: Blend sugar, flour and salt. Add yolks and milk. Cook in double boiler until thick and creamy. Stir frequently. When filling is thick and creamy add rest of ingredients and pour into baked pie shell. Cover with meringue.
  • Meringue: Beat egg whites until stiff. Add sugar and beat until creamy. Roughly spread on filling. Bake 12 minutes in slow oven.

Notes

  • Note that the ingredients should be separated into three sections. For the pie shell stop after the cold water. For the filling stop after the nuts. And the meringue is the egg whites and sugar only.
  • I have no idea the temperature of a "moderate" or "slow" oven is, so your guess is as good as anyone's.
Published inBlogCookingHistory

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