Butterscotch Peach Pie
From hopscotch 14 years ago
- 40 minutes to make
- Serves 1
As I had stipulated, I shall provide a few recipes for those who are in love with butterscotch, but are so deprived, because the recipes and products are a rare find.
Ingredients
- 3 1/2 cups sliced peaches shopping list
- pastry for 2-crust 9-inch pie shopping list
- 1/2 cup light brown sugar, packed shopping list
- 2 tablespoons all-purpose flour shopping list
- dash salt shopping list
- 1/4 cup butter shopping list
- 2 teaspoons lemon juice shopping list
How to make it
- Place peaches in pastry-lined 9-inch pie plate.
- Combine the brown sugar, flour, and salt in a saucepan. Add butter.
- Cook, stirring constantly, until thick and smooth. Remove from heat; stir in lemon juice then pour over peaches.
- Make a lattice-style top crust.
- Bake at 425° for 25 to 35 minutes.
- *To make a lattice top crust, cut dough into 1/2-inch-wide strips. Arrange dough strips across top of filling. Form the lattice by arranging more dough strips at right angle to first set of dough strips, weaving the strips if you wish. Trim dough strips even with the overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal. Crimp edges.
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