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 flour
1/8 teaspoon salt
1/4 cup butter or margarine
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 or margarine. Cook over low heat until butter or margarine 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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