Butterscotch Pie Dutch
Pies & Pastries
Cook the sugar and water until it will spin a thread. Add butter, beat
the eggs and stir in the flour which has been mixed with 1/2 cup of the
milk. Add balance of the milk and vanilla. Pour into the hot syrup and
cook until mixture is thick. Pour into a baked pie shell and set aside
to cool. When ready to serve, cover with whipped cream.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
By KKBG35A RUTH BURKHAR