The Penn Colony Dutch have always been known for their healthy and robust home cooking. Add to that the Irish who settled in the Dawson area a few years prior to the German families and you have some wonderful Midwest cuisine complimenting the taste buds of the hungry in southeast Nebraska. The two groups have always enjoyed each others company and have worked together in harmony and cooperation through the years.

The following recipe is of an exceptional pie made by an Irish woman by the name of Evelyn Clancy for a Catholic Church Soup Supper held in the Dawson St. Marys Fellowship Hall. This author approached Mrs. Clancy after consuming his piece of this pie asked her for the recipe. The following is what she was able to tell me about the dash of this and pinch of that which is the magic that makes a long time pie maker a reputation.

Mrs. Evelyn Clancy"s Butterscotch Raisin Pie

1 ½ Cups Brown Sugar
6 tablespoons corn starch
¼ teaspoon salt
3 Cups milk
4 Eggs (large)
½ Cup butter
1 Cup Raisins
½ teaspoon cinnamon

Cover raisins with water and boil nearly dry. Add Cinnamon. Separate eggs …use whites for Meringue. Cook together sugar, corn starch, and milk until near boil. Add egg yolks, raisins and butter and salt. Cook until thickened.
Pour into baked 9" pie shell.
Beat egg whites till foamy, add ½ cup brown sugar, 1/8 teaspoon cream of tarter and ¼ teaspoon salt. Beat until holds high peaks.
Bake at 350 until nicely browned.