Canadian Butterscotch Pie Recipes

THE ULTIMATE CANADIAN MAPLE BUTTER TART

Steps:

• In a mixer with a paddle or in a medium-size mixing bowl, cream together the melted butter and sugar.
• Beat in the eggs, vanilla bean paste, lemon juice and nutmeg.
• Whisk in the maple syrup.
• Pour the custard filling into a measuring cup with a pouring spout to make filling the tart shells easier. Set aside.
• Preheat the oven to 375oF/190oC (350oF/175oC if using convection setting).
• Roll out one disk of pâte brisée dough at a time to about 1/8 inch thickness. Cut out 3 ½ inch rounds of dough to fit 3-inch tart tins, or 2 ½ inch rounds for 2-inch mini tart tins.
• Place the dough into the tart tins, pressing with your fingers to fit into the tart tin wells.
• If you are using the roasted pecans, walnuts or raisins, place 2 - 3 pieces of pecans or walnuts or 6 - 8 raisins (or both) into the bottom of the tart shell.
• Pour about 2 Tablespoons (30 ml) of maple butter tart filling into each 3-inch tart shell (it will be 2/3 to 3/4 full)
• Bake in the preheated oven for 20 minutes for 3-inch tarts (15 minutes for 2-inch tarts) or until pastry is golden and the tart filling is set. (The timing depends on the tart size; the thickness of the metal used in the tart tin and how it conducts heat; and oven temperature accuracy. For example: these tarts took an additional 10 minutes in my daughter's oven using her tart tins than it did in my kitchen).
• Cool the tarts in their tins on a rack for about 10 minutes.
• After ten minutes, carefully remove the tarts from the tins and allow the tarts to cool completely on wire racks.
• Serve the tarts at room temperature.

BUTTERSCOTCH PUDDING I

Steps:

• In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving.

CANADIAN BUTTER TARTS

Steps:

• Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
• Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
• Preheat oven to 350 degrees F (175 degrees C)
• Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
• Fill the bottom of each tart shell with about 10 raisins each.
• Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
• Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.

CANADIAN BUTTERSCOTCH PIE

Steps:

• Mix in pan the first 3 ingredients and add the 2 cups milk and the 3 egg yolks, beaten/ Cook on medium heat until boiling.
• Remove from heat and add vanilla and butter-- pour into pre-baked crust.
• Chill.

BUTTERSCOTCH PIE

Steps:

• Mix the brown sugar, flour and salt in the top of a double boiler.
• Stir in the milk, add the butter and cook over simmering water, stirring, until thickened.
• Let cook 20 minutes, stirring occasionally.
• Beat 2 egg yolks.
• Temper them with a little of the hot mixture, then stir them into the pudding.
• Cook 5 minutes longer.
• Remove from heat.
• Add the vanilla, then pour into the prepared pie shell.
• Beat the egg whites and cream of tartar until stiff, beating in the sugar a little at a time to make a meringue.
• Spread on top of pudding and brown in a 350*F oven for about 10 minutes or until golden.