September’s Pie – Mellowscotch Pie!

Filed under:2008 P.O.T.M. — posted by admin on October 25, 2008 @ 8:06 pm

Hello Hello. I feel terrible that your recipe cards have been running late for the past few months,
and so to make it up to you I thought I’d send super-bonus 3-D interactive stereoscopic card
this month… 3-D, kids!!  Of course, the astounding 3-D effect is best observed if you happen to have
an old stereoscope  around the house, like the one in this little drawing. BUT! Never fear!  Amazingly, if you don’t have an antique viewer , you may, with some practice, still be able to view the 3D image with your naked eye. Check out the directions online here:
http://pieofthemonthclub.org/more/stereo.html   (if you were good at seeing those ubiquitous “magic eye” digital 3D images in the 90s, you’ll probably be good at this too)  ANWYAY, I just picked up a totally fantastic 1950’s cookbook published by the Spry vegetable shortening company called “Aunt Jenny’s Favorite Recipes” Now, I can’t tell you who this “Miss Jenny” is, (maybe just the Spry cookbook lady?) But there are photos of her all the way through the book with little quotes  like “making tender, flaky, digestible pie crust is easy as rollin’ off a log” But this recipe caught my  eye because it sounded sooooo mellow… Meeellllloooowwww-scotch.  Aunt Jenny says:
“Calvin says the fillin’s as smooth as a kitten’s ear. And the flavor’s just grand!”

mellowstereo

Mellowscotch Pie – You’ll need a pre-baked 9” pie crust.
Combine: 1 C brown sugar, 1/4 tsp salt, 2 TB water in top of a double boiler.
Boil over moderate heat to a thick sirup (~5 min)…. Mix 1/4 C milk and 4 TB cornstartch
to a thick paste. Add 1 3/4 cups more milk, then add it all to the hot sirup and cook over hot
water until thickened and smooth and then cook 15 min longer, stirring constantly
Stir a small amount of the hot stuff to: 2 egg yolks (SAVE THE WHITES!), slightly beaten  and stir.
Return this mixture to the double boiler and cook a few minutes more. Add: 2TB butter and 1/2 tsp vanilla.  Cool to lukewarm, pour into pie shell. … Top with Meringue while the filling still warm.
Meringue: 2 egg whites + 4 TB brown sugar + 1/2 tsp vanilla.  Beat whites until they hold a stiff peak. Add sugar gradually (if lumpy, maybe even press through a strainer), beating constantly.
Add vanilla extract. Pile lightly on filling, making sure to seal meringue to crust edges. Bake in 325 degree oven for ~20 min or until delicately browned

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