This is the Southwest Ohio kind.
3/4 cup brown sugar
1/4 cup white sugar
2 cups scalded milk
1/3 cup flour, slightly heaped
3 egg yolks (slightly beaten-put a dash of salt in them too)
3 tbsp. margarine
1 tsp. vanilla
Mix sugars, flour, and add scalded milk, stirring until smooth.
Add egg yolks and cook over medium heat, constantly stirring until thickened.
Remove from heat and add margarine. Stir until melted.
Add vanilla, stir, and pour into 9" pie shell.
Top with your favorite meringue and brown at 350° for 15 minutes.
If you need my crust and meringue, ask and I will post, but I know all you ladies
can make these things.
The crust that I use for this pie is not the same as for my other ones.
This is a little thicker.
2 cups flour
1 tsp. salt
3/4 cup Crisco-real cold
6-8 tbsp. ice water
Mix flour and salt. Cut in shortening until small and grainy.
Sprinkle on some ice water and toss lightly with a fork.
Shape into a ball and roll out on very lightly floured board (table).
Roll out to fit the 9" pan and prick bottom with fork.
Bake at 450° until brown or until done.
If you have a pastry cloth, it is better to roll it out on that so you don't add more flour.
3 egg whites
6 tbsp. sugar
1/2 tsp. vanilla
Beat eggs until frothy. Add sugar gradually and continue beating until stiff.
Pile it high on the pie and make sure that you get it on to the edge of the pan so
it won't shrink away from the sides. Bake at 325° to 350° for about 15 minutes or
until tips are brown.
When you add the egg yolks, it is a little different than just putting them in the milk mix.
When you get ready to put the milk mix on the stove, take out about 1/2 cup to a cup and pour
it on the beaten egg yolks. Beat that mixture, then put it in the pan with the other mixture
and it will be a lot smoother.
I just do it and I fail sometimes to tell people each step, but you have it now.
If there is a question, get back to me and I will get it all taken care of.
This pie is well worth making, and yes, it will taste like the old southern ones.