Silver Spoon Butterscotch Peach Pie Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Pastry for 9 inch double crust pie,
6 cup: Sliced peeled peaches, 6 large
1 tbsp: Lemon juice,
1/4 cup: Butter,
1/2 cup: Packed brown sugar,
2 tbsp: All-purpose flour,
Pinch of salt,
Directions:
On lightly floured surface, roll out half of the pastry to fit into a
9 inch pie plate; set aside.
In bowl, combine peaches with lemon juice; set aside. In saucepan,
melt butter over medium heat; stir in sugar just until blended, about
30 seconds. Remove from heat; stir in flour and salt. Stir into
peaches; spoon into pie shell.
Roll out remaining pastry. Using fluted pastry wheel or knife, cut
into 3/4 inch wide strips. Moisten pastry rim. Weave strips over
filling, pressing ends firmly to rim; trim and crimp edge.
Bake in 425 F8F oven for 15 minutes; reduce heat to 350 F8F and bake
for 35 minutes longer or until pastry is golden and filling bubbly.
Let cool on rack. Makes 6 to 8 servings. Typed in MMFormat by
cjhartlin@msn.com Source: The Canadian Living 20th Anniversary
Cookbook.
Source from luhu.jp
9 inch pie plate; set aside.
In bowl, combine peaches with lemon juice; set aside. In saucepan,
melt butter over medium heat; stir in sugar just until blended, about
30 seconds. Remove from heat; stir in flour and salt. Stir into
peaches; spoon into pie shell.
Roll out remaining pastry. Using fluted pastry wheel or knife, cut
into 3/4 inch wide strips. Moisten pastry rim. Weave strips over
filling, pressing ends firmly to rim; trim and crimp edge.
Bake in 425 F8F oven for 15 minutes; reduce heat to 350 F8F and bake
for 35 minutes longer or until pastry is golden and filling bubbly.
Let cool on rack. Makes 6 to 8 servings. Typed in MMFormat by
cjhartlin@msn.com Source: The Canadian Living 20th Anniversary
Cookbook.
Source from luhu.jp