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
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup shortening
- 4 to 5 tablespoons cold water
- 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
- 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 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.
Originally published as Butterscotch Peach Pie in Country Woman August/September 2008, p37
Reviews for Butterscotch Peach Pie
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review