Butterscotch Peach Pie

Contributor:  Ann Bridges
CC Original

Use plain pastry.

3 1/2 cups sliced canned peaches, drained
1/2 cup brown sugar
2 T flour
salt
1/4 cup margarine
2 tsp lemon juice
1/4 cup peach syrup

Place peaches in 9″ pie shell.  Combine sugar, flour, salt and peach syrup; add butter.  Cook over medium heat, stirring constantly until thick.  Remove from heat, add lemon juice and pour over peaches.  Make a lattice top crust.  Bake at 425 degrees for 30 minutes.

Printable Version