Butterscotch Pie(My Sister'S, Annie Laurie Bell, Recipe)

• 1 baked deep dish pie shell or 2 small ones
• 1 1/2 c. packed dark brown sugar
• 3 Tbsp. water
• 7 Tbsp. flour
• 4 Tbsp. butter
• 3 c. milk
• 3 egg yolks
• 1 Tbsp. vanilla
• 4 c. sliced zucchini, cooked until tender-crisp
• 2 Tbsp. lemon juice
• dash of salt
• 1 1/4 c. sugar
• 1 1/2 tsp. cream of tartar
• 3 Tbsp. flour
• 1 1/2 tsp. cinnamon
• dash of nutmeg
• 9-inch crust (top and bottom)

1. Toss zucchini, lemon juice and dash of salt together.
2. Mix sugar, cream of tartar, flour, cinnamon and dash of nutmeg in a bowl.
3. Add the zucchini and mix well.
4. It will be runny, but that's okay.
5. Dump the filling into crust and dot with butter. Add the top crust and bake at 400u0b0 for 40 minutes or until golden brown.

dish pie shell, brown sugar, water, flour, butter, milk, egg yolks, vanilla, zucchini, lemon juice, salt, sugar, cream of tartar, flour, cinnamon, nutmeg, crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=839231 (may not work)