Best Butterscotch Peach Pie Recipes

BUTTERSCOTCH PEACH PIE

Butterscotch Peach Pie image

When peach season arrives, this great, old-fashioned pie is sure to be on the table. The recipe has been in our family for over 60 years, and I still make it every summer. Butterscotch buffs love it. -Barbara Moyer, Tiffin, Ohio

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
4 to 5 tablespoons cold water
FILLING:
3/4 cup packed brown sugar
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

Steps:

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.

Nutrition Facts : Calories 480 calories, Fat 23g fat (7g saturated fat), Cholesterol 11mg cholesterol, Sodium 342mg sodium, Carbohydrate 66g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

BUTTERSCOTCH PEACH PIE

Butterscotch Peach Pie image

Peach season is nearly here. This is a wonderful, slightly different, Peach Pie.

Provided by Barbara AGNEW

Categories Pies

Time 1h15m

Number Of Ingredients 7

Ingredients

pastry for a 2 crust pie
3 1/2 c sliced peaches
1/2 c brown sugar
1/4 c flour
1/8 tsp salt
1/4 c butter
2 Tbsp lemon juice

Steps:

1. Place sliced peaches in pastry lined 9 inch pie pan.
2. Combine brown sugar, flour, salt and butter in sause pan. Cook until thick, stirring frequently. Do not over or under-cook, just until it thickens. Does not take too long.
3. Remove from heat. Add lemon juice, stir into mixture until completely incorporated then pour over peaches in the pie pan. Top with crust. Bake in oven pre heated to 425 degrees for 30 minutes, or til done.