Butterscotch Peach Pie Recipe
Ingredients
Pastry for 9-inch lattice-top pie
1 No. 2 1/2 can (3 1/2 cups) sliced peaches
1/2 cup brown sugar
2 tablespoons enriched flour
1/4 cup butter or margarine
2 teaspoons lemon juice
Directions
Line 9 inch pie plate with pastry.
Drain peaches, reserving 1/4 cup syrup.
Arrange peaches in pastry lined pie plate.
Combine sugar, flour, dash salt, and reserved peach syrup; add butter; cook and stir till thick.
Remove from heat; add lemon juice; pour over peaches.
Top with lattice crust; flute edges.
Bake in hot oven (425°) 30 minutes or till done.
Drain peaches, reserving 1/4 cup syrup.
Arrange peaches in pastry lined pie plate.
Combine sugar, flour, dash salt, and reserved peach syrup; add butter; cook and stir till thick.
Remove from heat; add lemon juice; pour over peaches.
Top with lattice crust; flute edges.
Bake in hot oven (425°) 30 minutes or till done.
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