|
|
|
McPhersonSentinel - McPherson, KS
  • Dessert recipe: Butterscotch Peach Pie

  • Butterscotch Peach Pie
    • email print
  • 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
     
    Directions
     
    * 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. Yield: 8 servings.
     
     

        calendar