Old Fashioned Butterscotch Cream Pie
2013 APC Crisco National Pie Championships Amateur Division
1st Place Cream
Christine Montalvo, Windsor Heights, IA
2 cups all-purpose flour
1-cup cake flour
1 cup Crisco
1 whole egg, beaten
1-tablespoon apple cider vinegar
1/3-cup ice water
In food processor, blend flours together. Cut the Crisco into small pieces and add to processor. Pulse until mixture resembles small peas. Transfer mixture to a large mixing bowl. In a separate, small bowl, mix the egg, vinegar and ice water. Mix well.
Pour over flour mixture in the bowl. Using a fork, combine just until the dough comes together. Do not over mix. Form dough into a disk, wrap in plastic & chill for several hours or overnight. Makes 2 9-inch crusts.
1-cup dark brown sugar
1 tbsp. corn syrup
3 tbsp. all-purpose flour
3 tbsp. cornstarch
1 3/4 cups milk
3 egg yolks
3/4 tsp. salt
1 tsp. vanilla extract
1 baked pie shell
1. Mix together brown sugar, butter, corn syrup, and 1/4 cup water in a heavy-bottomed medium saucepan. Cook, stirring constantly, over medium heat until mixture reaches 250° on a candy thermometer, about 15 minutes. Immediately lower heat to keep the temperature at 250°, keeping butterscotch warm over low heat.
2. Mix together flour and cornstarch in a medium bowl. Add 1/2-cup milk, whisking until smooth. Whisk in egg yolks, then set aside. Combine sugar, salt, and remaining 1 1/4 cups milk in a heavy saucepan and bring just to a boil over medium heat, about 10 minutes. Whisk 1/2-cup hot milk mixture into yolk mixture, then whisk yolk mixture into remaining hot milk. Cook over low heat, whisking constantly, until thick and boiling, about 1 minute. Boil for 1 minute more, remove from heat, and stir in vanilla.
3. Immediately mix together warm butterscotch and custard mixture. Pour into baked pie shell. Allow cooling to room temperature, then refrigerating until set, about 2 hours. Just before serving, top pie with whipped cream, leaving butterscotch exposed in center.