Brown sugar peach pie

Yield: 8 Servings

Measure Ingredient
\N \N Pastry for 9 inch lattice top pie
¾ cup Brown sugar
⅓ cup All-purpose flour
3 tablespoons Light corn syrup
1 tablespoon Lemon juice
⅓ cup Butter or margarine; softened
6 larges Fresh peaches; peeled/sliced OR
1 can (29 oz) slicied peaches; drained

Combine brown sugar, flour, corn syrup, lemon juice and butter. Cook and stir over Low heat until sugar is dissolved; cool slightly. Arrange sliced peaches in pastry-lined 9 inch pie plate; pour brown sugar mixture over fruit. Adjust lattice crust; seal, Bake at 400 F for 35 minutes. Cool before serving. Serves 8.

MC formatting and posted on kitmailbox 8-24-98 by bobbi744@...

ICQ#2099532

NOTES : " The Caramel Sauce makes the difference!" Recipe by: The Peach Sampler, Eliza Mears Horton Posted to KitMailbox Digest by Roberta Banghart <bobbi744@...> on Aug 24, 1998, converted by MM_Buster v2.0l.

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