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Butterscotch Peach Pie

When peach season arrives, this great, old-fashioned pie is sure to be on the table. The recipe has been in our family for over 60 years, and I still make it every summer. Butterscotch buffs love it. —Barbara Moyer, Tiffin, Ohio

8 ServingsPrep: 30 min. + chilling Bake: 45 min. + cooling

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.

2 of 2

Butterscotch Peach Pie (continued)

Directions (continued)

Roll out larger ball to fit a 9-in. pie plate. Transfer to pie
plate; trim pastry to 1/2 in. beyond rim of plate. 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.

Nutrition Facts: 1 piece equals 480 calories, 23 g fat (7 g saturated fat), 11 mg cholesterol, 342 mg sodium, 66 g carbohydrate, 2 g fiber, 4 g protein.