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Butterscotch Peach Pie

 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


  • 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 McCormick® Pure 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.

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.
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.