Barbara AGNEW Recipe

Butterscotch Peach Pie

By Barbara AGNEW bagnew


Recipe Rating:
 4 Ratings
Serves:
8-10
Prep Time:
Cook Time:
Cooking Method:
Bake

Barbara's Story

Peach season is nearly here. This is a wonderful, slightly different, Peach Pie.

Ingredients

pastry for a 2 crust pie
3 1/2 c
sliced peaches
1/2 c
brown sugar
1/4 c
flour
1/8 tsp
salt
1/4 c
butter
Find more recipes at goboldwithbutter.com
2 Tbsp
lemon juice

Directions Step-By-Step

1
Place sliced peaches in pastry lined 9 inch pie pan.
2
Combine brown sugar, flour, salt and butter in sause pan. Cook until thick, stirring frequently. Do not over or under-cook, just until it thickens. Does not take too long.
3
Remove from heat. Add lemon juice, stir into mixture until completely incorporated then pour over peaches in the pie pan. Top with crust. Bake in oven pre heated to 425 degrees for 30 minutes, or til done.

About this Recipe

Course/Dish: Pies
Hashtag: #Delightful


  • Comments

  • 1-5 of 31
  • user
    bobby lynn boob - Jul 7, 2011
    Why is this called butterscotch
  • user
    Barbara AGNEW bagnew - Jul 8, 2011
    It is called Butterscotch because of the butter and brown sugar that tastes a bit butterscotch like. I like it. The first time I made it, I thought hmmm....but it was given to me by someone who always gives great recipes, so I tried it. It was gone the first night! I almost always make this version of peach pie nowadays.
  • user
    bobby lynn boob - Jul 8, 2011
    Thank you, i will be making this and will let you know how it turns out. It sounds so good I can't wait to try it.
    thanks for your prompt reply
  • user
    bobby lynn boob - Jul 13, 2011
    Barbara I made the pie today and it was delicious. I mean very delicious! Also it was easy to make which makes it even better. However I have a question that I bet you can answer for me. My brown sugar sauce never thickened. I know you said to be careful so I watched it closely not to over or under do the heating. Never saw any sign of it getting thicker, just stayed about the same, rather soupy, I just pored it on and stuck it in the oven. The pie was so very tasty but the syrupy brown sugar was too runny and leaked out. We ate it up by using a spoon. I will be doing the pie often and wound liked to know if There is a way to help me get perfect results for the next time. By any chance did your's come out runny, if so then I'm going to be better satisfied with mine. I'm telling you the truth the taste could not have been any better. Thank you so much for sharing this with us. Im will be looking for some of the other receipts you may have posted and try them to in hopes they are as good as this one.

    thanks boob
  • user
    bobby lynn boob - Jul 13, 2011
    I tried this recipe and say it's Family Tested & Approved!