8 oz Shortcrust pastry
4 oz Light brown sugar; soft
3 oz Butter
1 tb Water
2 oz Flour
3/4 pt Milk
2 Egg yolks
4 dr Vanilla essence
TOPPING
2 Egg whites
3 oz Caster sugar
1 tb Granulated sugar
Set oven to 350?F or Mark 4. Roll out pastry and line an 8 inch flan
dish. Bake blind for about 20 minutes. Put 1 oz. butter in saucepan
and add sugar and water. Heat gently until the sugar dissolves. Do
not boil. Set aside. In a second saucepan melt remaining butter. Add
the flour and stir. Add the milk. Bring to the boil, stirring well.
Boil for 5 minutes. Stir in the caramelised sugar from the first
saucepan. Allow sauce to cool before adding the egg yolks and vanilla
essence. Beat them in well. Pour into the cooked pastry case. Reduce
oven to 325?F or Mark 3.
Topping: put egg whites into a clean bowl. Beat until they form stiff
peaks. Fold in the caster sugar with a metal spoon. Pile meringue on
top of pie and sprinkle with granulated sugar. Bake for 20 to 30
minutes until meringue is pale golden.
** Favorite Scottish Recipes — Johanna Mathie ** ** ISBN = 1
898435 12 X **
Yields
1 pie
