Tested till perfect Silver Spoon Butterscotch Peach Pie

Silver Spoon Butterscotch Peach Pie

Taste this lattice-topped pie, honed into delicousness with butterscotch.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 t0 8


  • 1 1Pastry for 9-inch double-crust pie
  • 6 cups 6cupssliced peeled peachpeaches
  • 1 tbsp 1tbsplemon juice
  • 1/4 cup 1/4cupbutter
  • 1/2 cup 1/2cuppacked brown sugar
  • 2 tbsp 2tbspall-purpose flour
  • 1 pinch 1pinchsalt
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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.

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