| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dutch | Penndutch, Pies | 1 | Servings |
INGREDIENTS
| 1 | c | Brown sugar |
| 1/4 | c | Water |
| 1/4 | c | Butter |
| 3 | Egg, well beaten | |
| 2 | c | Milk |
| 3 | tb | Flour |
| 1 | ts | Vanilla |
| *pie pastry, baked | ||
| Whipped cream |
INSTRUCTIONS
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. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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