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    Butterscotch Peach Pie


    Source of Recipe


    BBR

    Recipe Introduction


    Farm Journals Pie Recipes

    List of Ingredients




    Pastry for 2-crust pie
    3 1/2 c. home-canned peaches, drained
    1/2 c. brown sugar, firmly packed
    2 Tb. flour
    1/8 tsp. salt
    1/2 c. syrup from canned peaches
    1/4c. butter or margarine
    2 tsp. lemon juice
    1/4 - 1/2 tsp. almond extract
    1 tsp. granulated sugar

    Recipe



    Place peaches in pastry-lined 9" pie pan.

    Combine sugar, flour, salt and peach syrup; add butter. Cook until thick, stirring. Remove from heat; add lemon juice and almond extract. Pour over peaches. Adjust top crust; flute edges and cut vents. Sprinkle with granulated sugar.

    Bake in hot oven (425�F.) 30 minutes. Cool on rack.

    Note: You can use 1 (1lb. 13 oz.) can peaches if you do not have a supply of home-canned fruit.
 

 

 

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