Butterscotch Peach Pie Recipe

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup shortening
• 4 to 5 tablespoons cold water
• FILLING:
• 3/4 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/3 cup light corn syrup
• 3 tablespoons butter, melted
• 2 tablespoons lemon juice
• 1/4 teaspoon almond extract
• 8 medium peaches, peeled and sliced

Directions

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle.
• For filling, in a small saucepan, combine brown sugar and flour. Stir in corn syrup and butter until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Place peaches in a large bowl; add syrup mixture and toss to coat.
• Divide dough in half so one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer pastry to plate; trim pastry even with edge. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.
• Bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Butterscotch Peach Pie published in Country Woman August/September 2008, p37