Pennsylvania Dutch Butterscotch Pie
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes Culinary Arts Press, 1936

1 cup brown sugar
1/4 cup water
1/4 cup butter
3 eggs; well beaten
2 cup milk
3 tbsp flour
1 tsp vanilla
Pie pastry, baked
Whipped cream

Cook the sugar and water until it will spin a thread. Add butter, beat the eggs and stir in the flour which has been mixed with 1/2 cup of the milk. Add balance of the milk and vanilla. Pour into the hot syrup and cook until mixture is thick. Pour into a baked pie shell and set aside to cool. When ready to serve, cover with whipped cream.