Butterscotch Peach Pie
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 3/4 cup shortening
- 1/4 teaspoon almond extract
- filling:
- 3/4 cup brown sugar packed
- 5 tablespoons cold water
- 1/3 cup light corn syrup
- 3 tablespoons butter melted
- 8 medium peaches peeled and sliced
- Carbohydrate 81.521789978331 g
- Cholesterol 18.6137077640477 mg
- Fat 17.9109702789887 g
- Fiber 3.88431769869584 g
- Protein 5.51502672287527 g
- Saturated Fat 7.98760905416825 g
- Serving Size 1 1 (313g)
- Sodium 480.211542210812 mg
- Sugar 77.6374722796351 g
- Trans Fat 1.1136770801455 g
- Calories 504 calories
As a housewife, I always strive to create delectable treats for my family. This Butterscotch Peach Pie has become a summer staple in our home, with its irresistible combination of sweet and tangy flavors. The buttery crust envelops a luscious filling of juicy peaches, leaving every bite a heavenly experience.
The key to this pie's success lies in the perfect balance of flavors. The brown sugar and corn syrup in the filling create a deep caramel sweetness that complements the tartness of the peaches. The hint of lemon extract adds a refreshing brightness that elevates the taste to another level. The result is a symphony of flavors that will tantalize your taste buds and leave you wanting more.
The preparation may seem a bit daunting, but trust me, the end result is well worth the effort. The simple ingredients and straightforward instructions make this pie accessible to bakers of all levels. Whether you're a seasoned cook or a novice in the kitchen, you'll be able to master this recipe with ease.
As you indulge in this culinary masterpiece, let the warmth and comfort of the pie envelop you. It's a dish that evokes memories of lazy summer days and family gatherings. So, gather your loved ones around the table and share this taste of summer with those who matter most.
Step-by-step
- Combine flour and salt in a large bowl; 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 pastry to plate; trim pastry even with edge.
- 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.
