Taste this lattice-topped pie, honed into delicousness with butterscotch.
- Portion size 8 servings
- 1 Pastry for 9-inch double-crust pie
- 6 cups sliced peeled peaches
- 1 tablespoon lemon juice
- 1/4 cup butter
- 1/2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1 pinch salt
On lightly floured surface, roll out half of the pastry and fit into 9-inch (23 cm) 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 and stir in flour and salt ; stir into peaches. Pour into pie shell.
Roll out remaining pastry. Using fluted pastry wheel or knife, cut into 3/4-inch (2 cm) wide strips. Moisten pastry rim. Weave strips over filling, pressing ends firmly to rim; trim and crimp. Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 35 minutes longer or until pastry is golden and filling bubbly. Let cool on rack.