Recipe - Silver Spoon Butterscotch Peach Pie

Pastry for 9 inch double
crust pie
6 cup Sliced peeled peaches ( 6
large)
1 tablespoon Lemon juice
One fourth cup Butter
One half cup Packed brown sugar
2 tablespoon Allpurpose 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
Three fourths 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 MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Apr 15, 1998