Martina Peetz Fluegge left a legacy behind in her kitchen, and in our hearts. She was such a blessing to us all!
Oh, if the walls of that kitchen could talk! The walls are filled with memories, and smells, of wrapping salt cured hams each spring, baking bread, shelling peas, breaking beans, making noodles from the fresh yolks of butchered hens, and Grandpa dunking his coffee cake, in his old coffee cup.
The memories also linger, of a butterscotch pie, in a tin pie pan on that kitchen table. Made with love, and Grandma Fluegge's tender hands, this pie adorned the table for Byron's birthday each year.
Bryon still sits in that Tilsit farmhouse kitchen each day. Today, he shall have pie! The pie crust is even made with lard, to carry on the tradition!
You see, Byron celebrated his 80th birthday, in grand style, this weekend. I thought it fitting that he, once again, have a butterscotch pie. Thanks for the sweet memories, Grandma and Byron!
1/4 cup butter
1 cup light brown sugar, firmly packed
5 tablespoons flour
1 cup whole milk
1 cup cream
3 large egg yolks, separated
1 teaspoon Penzey's vanilla
Pinch of salt
1 9" pie crust, baked
Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low heat, and then remove from fire. To prevent scorching, you may used a double boiler, or non-stick pan.
Whisk the egg yolks. If you prefer, the egg whites may be used for meringue.
In separate large bowl, mix flour with 1/2 of milk/ cream, until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk/cream with this mixture.
Add flour mixture to saucepan with sugar/butter mixture and cook on low/medium heat until thickened, stirring constantly.
Remove from heat and blend in vanilla extract. Stir constantly, until well blended. Cover with plastic wrap while it cools. Be sure the pie crust has cooled, before adding the filling. Chill and serve with love...and maybe a dollop of whipped cream!