Friday, April 13, 2018

Farmer's Butterscotch Peach Pie (1965)

  • Pastry for a 2-crust pie
  • 3-1/2 cups home-canned peaches, drained (or 1 1lb-13 oz can peaches)
  • 1/2 cup brown sugar, firmly packed
  • 2 tbspns flour
  • 1/8 tspn salt
  • 1/2 cup syrup from canned peaches
  • 1/4 cup butter
  • 2 tspn lemon juice
  • 1/2 tspn almond extract
  • 1 tspn granulated sugar
Place peaches in pastry-lined 9-inch pie pan.

Combine sugar, flour,salt, and peach syrup, then add butter. Cook until thick, stirring. Remove from heat, and add lemon juice and almond extract. Pour over peaches

Adjust top crust; flute edges and cut vents. Sprinkle with granulated sugar.

Bake in hot oven (425 degrees) for 30 minutes. Cool on rack.

"Butter, brown sugar, and peaches make this homey pie a praiseworthy treat."
(Origin - "Farm Journal's Complete Pie Cookbook" edited by Nell B Nichols, 1965.)


More "Lost" Pie Recipes
Chocolate Bourbon Cream Pie (1983)

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