Butterscotch Peach Pie

Butterscotch Peach Pie

Butterscotch Peach Pie 


2 cups all-purpose flour

1 teaspoon salt

3/4 cup shortening

5 tablespoons cold water


3/4 cup brown sugar; packed

2 tablespoons all-purpose flour

1/3 cup light corn syrup

3 tablespoons butter; melted

2 tablespoons lemon juice

1/4 teaspoon 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. 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. — with Brooklyn Castillo.

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