Butterscotch Pie

This is Bertha Wright's Butterscotch Pie recipe and was given to me by Rose Shadowen. This was the 1st place winner at the Kentucky State Fair.

This makes 1 9inch pie.

Pie Filling
1cup firmly packed brown sugar
1/3 cup all-purpose flour
1/2t salt
2cups milk
3 eggs separated
3Tbs butter
1tsp vanilla extract

Mix sugar, four and salt, then add 1 1/2 cups of the milk. Beat egg yolks with remaining milk and add to mixture. Cook over medium heat until thick. Remove from heat and add butter and vanilla. Cool and pour into baked pie shell. Cover with meringue sealing at edges. Bake in preheated 400 degree oven until lightly browned.

Meringue
3 egg whites
1/4 tsp cream of tartar
3Tbs packed dark brown sugar
3tbs sugar
1/2 vanilla extract
Beat egg whites until foamy. Add cream of tartar and beat until fluffy. Add sugars gradually beating until stiff and glossy. Beat in vanilla toward end.
(Rose says that she only uses white sugar and egg whites in her meringue)

Pie Crust
1cup all purpose flour
1/2tsp salt
1/3cup shortening
2-3Tbs cold water
Measure flour and salt into a bowl and cut in shortening until it resembles course meal. Sprinkle with water, mixing until moistening and dough cleans side of bowl. Roll out on a floured surface and fit loosely into a 9 inch pie pan. Trim pastry, leaving 1/2 inch over hang. turn edge under and flute rim. Prick crust all over. Bake in preheated 425degree oven until lightly browned.