The Pioneer Lady's Country Kitchen Cookbook by Jane Watson Hopping is full of recipes for all seasons. The recipes are for dishes that Mom and Grandma made, time-honored and family-tested.
Below is a November recipe.
Butterscotch Pie
1 egg, separated
1 cup packed brown sugar
3 tablespoons flour
1 cup milk
3 tablespoons water
2 tablespoons butter
1 tablespoon vanilla extract
1/4 teaspoon salt
Pre-baked pie crust
1 tablespoon powdered sugar
Preheat oven to 350°F.
In a medium saucepan, combine the egg yolk with the brown sugar, flour, milk, water, butter, vanilla, and salt. Cook over high heat until mixture thickens and reaches a boil, stirring constantly. Pour the hot filling into the baked pie crust.
Whip the egg white until stiff, then beat in the powdered sugar. Swirl over the top of the filling, making sure it touches the crust all the way around the edge. Bake until top is lightly browned, about 20 minutes.
Makes one 9-inch pie or 4 to 6 servings.
