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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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When peach season arrives, this great, old-fashioned pie is sure to be on the table. The recipe has been in our family for over 60 years, and I still make it every summer. Butterscotch buffs love it. âBarbara Moyer, Tiffin, Ohio Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
3/4 cup shortening |
4 to 5 tablespoons cold water |
filling: |
3/4 cup packed brown sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1/3 cup light corn syrup |
3 tablespoons butter, melted |
2 tablespoons lemon juice |
1/4 teaspoon almond extract |
8 medium peaches, peeled and sliced |
Directions:
1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle.
2. For filling, in a small saucepan, combine brown sugar and flour. Stir in corn syrup and butter until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Place peaches in a large bowl; add syrup mixture and toss to coat.
3. Divide dough in half so one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer to pie plate; trim pastry to 1/2 in. beyond rim of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.
4. Bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
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