Confession–I made this pie again for Thanksgiving with my family, along with a thickened up Apple-Cranberry, and I left the recipe at home. I messed up the butterscotch, because I left out the flour, and it still was delicious.
The major discoveries of this pie included: The fact that butterscotch is made of ingredients, a thing we had never really thought about, and that none of those ingredients were scotch. Made of canned peaches, and with the butter scotch factor, this is not a summery peach pie.
If you are trying to seduce someone, impress your in-laws, or apologize for doing something really awful, this is the pie you want.
One large can peaches (28 ounces)
half a cup brown sugar
2 TBSP flour
1/8 tsp salt
half a cup of syrup from the peaches
quarter cup of margarine
2 TBSP lemon juice
1/4- 1/2 tsp. almond extract
1 tsp sugar
- Drain the peaches, reserving half a cup of syrup. Place them in the piecrust.
- Mix the sugars, flour, syrup and margarine together. Cook on the stovetop until thick, over medium heat.
- When gooey and thick, add the almond extract and lemon juice. Stir.
- Pour over the peaches.
- Place top crust on pie. Seal and vent.
- Bake for 45 minutes at 425 degrees.
- Accept all the accolades graciously.