Recipe: Raisin Butterscotch Pie (using evaporated milk, 1930's)

RAISIN BUTTERSCOTCH PIE

1 1/4 cups brown sugar
1/3 cup flour
1/2 tsp salt
1 1/4 cups evaporated milk
7/8 cup water
3 egg yolks, beaten
1 cup seedless raisins
3 Tbsp butter
3 egg whites
6 Tbsp sugar
1/4 tsp cream of tartar
1 (9-inch) baked single pastry shell

Mix sugar, flour, salt thoroughly; scald milk and water, add to dry mixture, stirring until well blended.

Return to a double boiler, cook for 25 minutes, stirring occasionally. Add a little of hot mixture to well beaten egg yolks and raisins to temper, mix well and add tempered egg mixture and raisins back to double boiler and continue cooking for 2 minutes, stirring occasionally, add butter. Mix well.

Pour filling into baked pastry shell. Cover with meringue made from egg whites, sugar and cream of tartar.

Brown the meringue in a slow oven (300 degrees F).

Source: Milwaukee Journal, Jan 16, 1936