Silver spoon butterscotch peach pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry for 9 inch double crust pie | ||
| 6 | cups | Sliced peeled peaches ( 6 large) |
| 1 | tablespoon | Lemon juice |
| ¼ | cup | Butter |
| ½ | cup | Packed brown sugar |
| 2 | tablespoons | All-purpose flour |
| Pinch of salt | ||
Directions
On lightly floured surface, roll out half of the pastry to fit into a 9 inch pie plate; set aside.
In bowl, combine peaches with lemon juice; set aside. In saucepan, melt butter over medium heat; stir in sugar just until blended, about 30 seconds. Remove from heat; stir in flour and salt. Stir into peaches; spoon into pie shell.
Roll out remaining pastry. Using fluted pastry wheel or knife, cut into ¾ inch wide strips. Moisten pastry rim. Weave strips over filling, pressing ends firmly to rim; trim and crimp edge.
Bake in 425 F8F oven for 15 minutes; reduce heat to 350 F8F and bake for 35 minutes longer or until pastry is golden and filling bubbly.
Let cool on rack. Makes 6 to 8 servings. Typed in MMFormat by cjhartlin@... Source: The Canadian Living 20th Anniversary Cookbook.