Old Fashioned Butterscotch Pie (Heritage Recipe)

• 1-1/2 cups (350 ml) brown sugar
• 3 tbsp (45 ml) water
• 3 cups (700 ml) milk
• 7 tbsp (100 ml) flour
• 3 egg yolks
• 4 tbsp (60 ml) butter
• 3/4 tsp (4 ml) vanilla
• 1 lightly baked pie crust (10 minutes)
• 3 egg whites
• 1/4 tsp (1 ml) salt
• 6 tbsp (90 ml) sugar
• 1/2 tsp (2 ml) vanilla
• 1/2 tsp (2 ml) almond extract

1. Cook the brown sugar and water together until a syrup is formed.
2. Put in the top of a double boiler and place over boiling water.
3. Add some of the cold milk to the flour until it makes a thin smooth paste.
4. Combine the beaten egg yolks with the remainder of the milk.
5. Then add these two mixtures, one at a time to the syrup, stirring constantly.
6. Let cook over a surface burner, stirring until it has thickened and is smooth.
7. Add the butter and flavoring last.
8. When the mixture has become thickened, put it in the pastry shell and cover with the meringue.
9. Add the salt to the egg whites and beat until stiff.
10. Fold the sugar gradually into them and add the flavoring.
11. Spread this meringue on the top of the filling and place in the oven at 300 degrees (150 C.) for 20 mintues, the meringue will be golden and the egg whites done.

brown sugar, water, milk, flour, egg yolks, butter, vanilla, pie crust, egg whites, salt, sugar, vanilla, almond

Taken from online-cookbook.com/goto/cook/rpage/00137F (may not work)