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

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.