Queen of Pies: Butterscotch Peach

Peach Butterscotch, for real.
Peach Butterscotch, for real.

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.



2 piecrusts
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


  1. Drain the peaches, reserving half a cup of syrup. Place them in the piecrust.
  2. Mix the sugars, flour, syrup and margarine together. Cook on the stovetop until thick, over medium heat.
  3. When gooey and thick, add the almond extract and lemon juice. Stir.
  4. Pour over the peaches.
  5. Place top crust on pie. Seal and vent.
  6. Bake for 45 minutes at 425 degrees.
  7. Accept all the accolades graciously.


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