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Wednesday, August 17, 2016

Peach Butterscotch Pie

This peach pie is a bit different than the others I have tried. It was one of the best pies I have ever enjoyed. Try it I hope you enjoy it as well. It begins with beautiful juicy peaches

add some freshly chopped pecans

Next comes some smooth and creamy butterscotch. Mix them together and have some major yum

Brush the top pie crust with half n half and sprinkle with sugar.


4 cups sliced peaches {peeled and pitted}
1/2 cup brown sugar
1 cup chopped pecans
2 Tbsp. flour
1/8 tsp. salt
1/4 cup butter
2 tsp. lemon juice
pastry for 2 crust, 9 inch pie

Dump sliced peaches in pastry line pie pan. Sprinkle chopped pecans on top of peaches. In a saucepan, mix brown sugar, flour, salt and butter. This will be your butterscotch filling. Heat until well incorporated and the consistency of thick syrup. Remove from heat and stir in lemon juice. Pour this butterscotch mixture over top of the peaches and pecans. Top your pie with the second pastry. Make sure to cut slits to allow steam to escape. You can do the above design I chose by cutting slits into the dough before you put in atop your pie.
Brush your top pie crust with milk or half and half and sprinkle with sugar.
Cover edges of pie crust with foil to protect from burning. Remove foil 10 minutes before done.
 Bake in 425 degree oven for 30 to 35 minutes.
Bake pie on a cookie tray pan to prevent spillage in oven.

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