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    Butterscotch Peach Pie

    Butterscotch Peach Pie

    Photo by Addie P.

    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. —Barbara Moyer, Tiffin, Ohio (Taste of Home)

    • Prep Time


    • Cook Time


    • Servings



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    • PIE CRUST:

    • 2

      cups all-purpose flour

    • 1

      teaspoon salt

    • ¾

      cup shortening

    • 4-5

      tablespoons cold water

    • ..........................................

    • FILLING:

    • ¾

      cup packed brown sugar

    • 2

      tablespoons all-purpose flour

    • cup light corn syrup

    • 3

      tablespoons butter, melted

    • 2

      tablespoons lemon juice

    • ¼

      teaspoon almond extract

    • 8

      medium ripe peaches, peeled and sliced


    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. 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. 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 pastry to plate; trim pastry even with edge. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. 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. ................................ REVIEW: This is delicious, even with my store-bought crust. I served each piece with a swirl of butterscotch topping on the plate, and it looked and tasted great.