Print Options

 
 
 Print
Butterscotch Peach Pie Recipe

Butterscotch Peach Pie Recipe

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
TOTAL TIME: Prep: 30 min. + chilling Bake: 45 min. + cooling YIELD:8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Nutritional 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.