Lunch: Butterscotch Pie

Recipe by Rachel Conners Top this insanely decadent pie with fluffy whipped cream, and—if you have extra time—homemade butterscotch sauce.

This recipe includes superfoods such as:

Apple Cider Vinegar

Health benefits of Butterscotch Pie

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 1/2 c. all purpose flour
1/8 tsp. baking powder
3/4 tsp. salt
1/2 c. shortening, cut into chunks
1 1/2 tsp. white vinegar (or apple cider vinegar)
3 to 6 tbsp. ice water (or as much as needed)

Instructions

For the crust: In a large bowl whisk together flour, baking powder, and salt. Gradually work shortening into flour with pastry cutter for about 2 to 3 minutes, or until it resembles a coarse meal.
Add white vinegar and four tablespoons ice water. Toss mixture together gently. Continue adding ice water one tablespoon at a time until dough begins to come together and all the flour is moist. (You may need to add more than called for.)
Wrap dough in plastic wrap. Press down to slightly flatten ball of dough for easier rolling later. Refrigerate if using within 24 hours or freeze.
When ready to use dough, remove from freezer and thaw 15 to 30 minutes.
For the filling: In a large saucepan, combine dark brown sugar, water, and salt. Cook over medium heat for about 10 minutes, or until sugar is boiling and has turned into a deep caramel color. (The color will be dark from the start, so look for a bit of thickness and a caramel scent, but be careful not to burn.)
Slowly add milk and heavy cream and bring to a low boil over medium-low heat. (Mixture may bubble and sizzle and caramel will seize, but will smooth out as you whisk.)
In a separate bowl, whisk together cornstarch and egg yolks. Slowly drizzle in about 1 cup hot caramel, whisking constantly to temper eggs. Whisk egg yolk mixture back into caramel and bring to a rolling boil. Boil until very thick, whisking constantly, 2 to 3 minutes.
Remove from heat and whisk in butter and vanilla. Strain mixture through a fine mesh strainer to remove any lumps, then pour mixture into pre-baked pie crust.
Press plastic wrap directly on top of pie to prevent skin from forming and refrigerate at least 6 hours, or until firm.
For the whipped cream: When ready to serve, add heavy cream and powdered sugar to bowl of electric mixer fitted with whisk attachment and whip until stiff peaks form. Spread on top of butterscotch filling.
For the butterscotch sauce: Melt butter in medium heavy-bottomed saucepan over medium heat. Add sugar, cream, and salt and whisk until well blended. Bring to a very gentle boil and cook, whisking occasionally, 5 minutes. Remove from heat and stir in 1 teaspoon vanilla extract and salt. Drizzle over whipped cream. Once cool, store sauce in sealed jar or airtight container in fridge for up to two weeks.

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