Butterscotch Peach Pie
- 1 unbaked pie shell
- 1 (1 pound 14 ounce) can peach slices, drained
- 1/2 cup firmly packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1/4 cup butter
- 2 teaspoons lemon juice
- Heat oven to 425 degrees F.
- Arrange peach slices in pastry lined pie pan.
- Combine brown sugar, flour and salt. Mix well.
- Add butter. Cook over low heat until butter melts and mixture is smooth.
- Add lemon juice. Blend well. Pour mixture over peaches.
- Bake for 30 minutes, or until the peaches are well glazed and lightly browned.
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