Silver Spoon Butterscotch Peach Pie
Taste this lattice-topped pie, honed into delicousness with butterscotch.
Servings: 6 t0 8
Ingredients:
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Pastry for 9-inch (23 cm) doublecrust pie
6 cups (1.5 mL) Sliced peeled peaches
1 tbsp (15 mL) Lemon juice
1/4 cup (50 mL) Butter
1/2 cup (125 mL) Packed brown sugar
2 tbsp (25 mL) All-purpose flour
Pinch Salt
Preparation:
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 sa< 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.
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