Butter Scotch Pie

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.


Butter Scotch Pie...


Photo: axolotl


1 cup brown sugar


3 tablespoonfuls water


Butter, size of an egg


1 egg


2 tablespoons flour


1 cup milk





Dissolve brown sugar, water and butter in double boiler. Beat yolk of egg with two tablespoonfuls milk and two tablespoonfuls flour until smooth, add rest of milk. Combine last mixture with first and cook together until thick. Remove from fire and when slightly cool add white of egg beaten stiff. Fill baked pie crust with this mixture to cover with whipped cream just before serving.