Butterscotch Peach Pie Recipe
Ingredients
| Pastry | 1 (For 9-Inch Lattice-Top Pie) | |
| Sliced peaches | 29 Ounce | |
| Brown sugar | 1⁄2 Cup (8 tbs) | |
| Enriched flour | 2 Tablespoon | |
| Butter/Margarine | 1⁄4 Cup (4 tbs) | |
| Lemon juice | 2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1407 Calories from Fat 529
% Daily Value*
Total Fat 60 g92.5%
Saturated Fat 30.9 g154.5%
Trans Fat 0 g
Cholesterol 121 mg40.3%
Sodium 70.2 mg2.9%
Total Carbohydrates 216 g71.9%
Dietary Fiber 12.9 g51.7%
Sugars 159.2 g
Protein 12 g24.6%
Vitamin A 82.5% Vitamin C 1530.2%
Calcium 1.4% Iron 4.4%
*Based on a 2000 Calorie diet
Directions
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.
Chef
