Title: Silver Spoon Butterscotch Peach Pie
Categories: Desserts, Fruits
Yield: 6 Servings

Pastry for 9 inch double
-crust pie
6 c Sliced peeled peaches ( 6
-large)
1 tb Lemon juice
1/4 c Butter
1/2 c Packed brown sugar
2 tb All-purpose flour
Pinch of salt

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.
Posted to MM-Recipes Digest by "Cindy Hartlin"
on Apr 15, 1998